Homemade Cinnamon Rolls with Cream Cheese Frosting


     These cinnamon rolls are AMAZING! But, they are also HUGE! We usually split up 3 of them to feed all 6 of us. And this will make a big ol' batch of 'em too, (16) leaving plenty left over for the freezer. After baking and cooling, I separate them onto cookie sheets and spread the frosting on them. Then I freeze them for about an hour and put them into gallon size ziplock bags to go back in the freezer (about 4-5 per bag). The night before we want to eat them I just pull out however many we want, and put them in a baking pan in the oven, to thaw out over night. In the morning all I need to do is turn on the oven to 250* until the kitchen smells cinnamon-y (about 15 minutes). Serve with a tall glass of ice cold milk. Mmmmmmm!  Perfect every time!
Cinnamon Roll Ingredients:
  • 1 cup warm water 
  • 2 pkg. active dry yeast 
  • 1 cup warm milk
  • 1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
  • 2 tsp salt
  • 2/3 + ½ + ½ + 2/3 cups butter, melted
  • 2 eggs, slightly beaten
  • 8 cups flour
  • 3 Tbsp cinnamon   
  • walnuts (optional) 
Frosting Ingredients:

  •  8  ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar                                                  
  • teaspoons milk                                                  
  • 1/2 teaspoon vanilla
In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. (I like to do this in a glass bowl on my stovetop, over my preheated oven, covering the dough with a clean dishtowel) When doubled, punch down dough and let rest 5 minutes.

Roll onto floured surface into a 15x20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. (I do this on my stovetop again) Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
While rolls are cooling, mix all frosting ingredients until well blended. Spread onto rolls while still warm.
4 rolls ready for the freezer