Easy Cinnamon Roll Recipe

Save your money and leave the tube of cinnamon rolls on the shelf! These cinnamon rolls are light and gooey, and with a little planning can be baked up in half the time as store-bought!

– 1 cup Water – 1 cup butter – 3/4 cup sugar – 2 tsp salt – 1 cup cold water – 4 eggs slightly beaten – 2 packages yeast (or 4 1/2 teaspoons) – 7 1/2 cups flour – 1/2 cup butter softened – 1 1/2 cups brown sugar – 1/3 cup cinnamon

Cinnamon Roll Dough

Try and make the dough the day before rolling the rolls. It only takes about 20 minutes. Cover the pot and let it rest in the fridge overnight.

Cut the dough into thirds and roll out one of the sections into a rectangle. Slather in butter, and sprinkle heavily distribute your cinnamon sugar mixture. Roll up tightly.

Use dental floss to cut rounds and place onto a large greased pan.

Let the cinnamon rolls rise for 2-3 hours until double in size. Bake at 375 for about 15 minutes, and prep your cream cheese frosting.

– 1/2 cup butter softened – 4 oz cream cheese softened – 3 cups powdered sugar – 2 tsp vanilla – 2-3 tbsp milk

Cream Cheese Frosting

Cream together softened butter and cream cheese on high for 2-3 minutes until light and fluffy. Add remaining ingredients and beat on high again until soft and light. Spread over warm cinnamon rolls.

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