Cinnabons!

I subscribe to far too many blogs.  Many of them are cooking related.  I save lots of recipes but forget to try them out.  But this past week, we had an unexpected snow day.  And what is better on a snow day than cinnamon buns?  So we tried out the recipe, with a few alterations.  I must say, after the last 40-something years of trying out cinnamon bun recipes, this one wins! It is quick, easy and the rolls come out with that squishy sweet gooey goodness that is the hallmark of a good cinnamon bun.  They were even tasty and squishy the next morning. (I had to hide the last 3 so we wouldn't eat them all at once!)  I haven't tried freezing them, because they make such a small amount...

Cinnabon Cinnamon Rolls

Adapted from Joy the Baker's Quick and Dirty Chocolate and Espresso Cinnamon Rolls

Yields 6 (or 9!)

Prep Time:  40 min    Cook Time:  20 min

For the Dough

1/2 cup whole milk (I used skim, I don't think anyone knew!)

2 tablespoons unsalted butter

2 tablespoons granulated sugar

1 1/2 teaspoons active dry yeast

1 1/2 to 2 cups all-purpose flour

1/4 teaspoon salt

1 large egg yolk

1/2 t cinnamon

For the Filling

4-6 tablespoons unsalted butter, melted

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 sprinkle ground cloves

1 pinch salt

For the Glaze

3 Tablespoons cream cheese

1/2 - 3/4 Cups powdered sugar

1/8 teaspoon vanilla extract

milk

Instructions

In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.

Place sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate, foam, and froth.

Add 1 1/2 cups flour, salt, cinnamon, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or hand beaters with the dough hook attachment and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands.

Cover the bowl with plastic wrap and allow to rest for 10 minutes.

Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.

Mix the melted butter, brown sugar and spices together.  Spread evenly over the rolled out dough. Roll starting at the longer edge into a tight coil.

Slice into 6 or 9 pieces.

Lightly grease the bottom and sides of an 8x8-inch baking pan with butter. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.

While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.

Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling.

Remove from the oven, allow to cool just slightly.

In a small bowl whisk together powdered sugar, cream cheese and vanilla.  Add enough milk to make a good drizzly frosting.  Drizzle over warm rolls and enjoy!!