Cinnamon Rolls

This week’s recipe swap theme was breakfast. I’m not much of a breakfast cooker, so I had to invent something for my contribution, and what I received from Nichole at The Cookaholic Wife, was a recipe for Cinnamon Rolls. K loves cinnamon rolls, so I couldn’t have been happier with this!

• 1/2 cup warm milk
• 1/2 cup water
• 2 Tbsp butter, softened
• 1 egg
• 3 cups All Purpose flour
• 1 envelope rapid rise yeast (or 2 1/4 tsp from jar)
• 1/4 cup sugar
• 3/4 tsp salt

• 3 Tbsp butter, softened
• 1 1/2 tsp cinnamon
• 1/2 cup sugar

• 1 cup confectioner’s sugar
• 1 1/2 tsp butter, melted
• 1/4 tsp vanilla extract
• 1 1/2 Tbsp milk

1. In the bowl of a stand mixer with the paddle attachment, combine the milk, water, 2 tbs. butter, rapid rise yeast and egg. In a large bowl combine the flour, salt, and sugar. Slowly add the flour mixture into the stand mixer and mix on low speed until a soft dough forms.
2. Switch to the dough hook attachment and mix for 6-8 minutes until a soft dough forms. Knead the dough for 4-5 minutes on a lightly floured surface. Roll out the dough into a large rectangle.
3. In a small bowl mix together the cinnamon and sugar. Smear the dough with the softened butter and then sprinkle with almost all of the cinnamon sugar mixture.
4. Starting with a long end, roll up the dough tightly until it forms a log. Sprinkle the roll with the remaining cinnamon sugar mixture. Cut the dough into 12 pieces, approximately 1 1/2 inches wide.
5. Grease a 9×13 baking pan and place the rolls in the pan. Cover with a piece of plastic wrap and let rise for about 30 minutes. The rolls will almost double in size.
6. Preheat the oven to 375. Combine the melted butter, milk, vanilla extract and confectioner’s sugar in the bowl of a stand mixer with the paddle attachment. Mix on low speed until a thick frosting forms.
7. Bake the rolls for 18-20 minutes or until lightly golden. Remove from the oven and allow to cool for 5 minutes. Spread the frosting over the rolls.