Copy-Cat Cinnamon Rolls


I wish I could say your name
Just to hear how it sounds from your lips
I wonder how it taste
Like coffee, tea or spiced rain.
If you taste it; you want it again
Roll it on your lips
Whisper the delicacy of it
Its the cinnamon on your tongue. 

Did I tell you these? Copy-Cat Cinnamon Rolls with Caramel Icing are crazy-good? 

My human declared them to be “the best cinnamon rolls I’ve ever made.” 

Maybe it’s that they’re so moist and tender, perhaps it’s the sweet cinnamony layered swirled throughout these rolls. 

Maybe or it could be the silky smooth, deep caramel icing … 

I’m not sure, but I do know that his comment made me feel good and quite pleased with my results.

Copy-Cat Cinnamon ROLLS
Dough:
* 2 cups milk

* 1/2 cup vegetable oil

* 1/2 cup sugar

* 1 packet (2-1/4 tsp) active dry yeast

* 4-1/2 cups flour (divided)

* 1/2 heaping tsp baking powder

* 1/2 scant tsp baking soda

* 1/2 Tbsp. salt
Filling:

* 1/4-1/2 cup butter, softened

* brown sugar

* cinnamon
Cream Cheese Frosting:

* 1/2 cup butter, softened

* 2 oz. cream cheese, softened

* 1 tsp. vanilla

* 16 oz. powdered sugar

* 3-6 Tbsp. milk
Mix milk, oil and sugar in a sauce pan.  

Scald to 150 degrees.  

Let cool until mixture is lukewarm (about 30-45 minutes).  

Sprinkle in the yeast and let sit.  

After the yeast sits and activates, add in 4 cups flour.  

Stir the mixture together.  

Cover and let sit for one hour.
Add in 1/2 cup flour, 

baking powder, 

baking soda, 

and salt.  

Stir or knead mixture together.

Divide the dough in half.  

Sprinkle surface with flour and roll dough out to form a thin rectangle.

Smear a generous amount of softened butter over surface of rolled out dough.  

Rub brown sugar over the buttered surface of rolled out dough.  

You just want a thin even layer.  

Sprinkle with cinnamon.

Foll the dough toward you.  

Pinch the seam to seal it.  

Grease a  foil cake or pie pan, or do like me and grease a cookie sheet.

Cut rolls 3/4  to 1 inch think and lay on greased pans.  If you do the cookie sheet method like me, lay them in 3 rows of 3.

Repeat with the other half of the dough and filling.

Cover rolls and let sit for 30 more minutes.

Bake at 375 for 15-18 minutes for cake or pie pans and 10-15 minutes for cookie sheets.

To make frosting: 

Cream softened butter and softened cream cheese together.  

Add vanilla powdered sugar and milk.  

Add more powdered sugar or milk to get it to your desired consistency. 

I like my frosting thicker so I add a little more powdered sugar.

Once Cinnamon rolls are cooled, frost and enjoy!

Makes about 3 dozen cinnamon rolls give or take.  

2 thoughts on “Copy-Cat Cinnamon Rolls

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