Cinnamon Rolls w/Cream Cheese Icing and MORE!

This is one of the most requested morning treats that I sold at farmer’s markets. People come to the markets early on the mornings, ready to shop, they need some shopping energy! There is always coffee available at markets these days and they need something yummy to enjoy with it!

This recipe is my base recipe for cinnamon rolls. I have also turned it into apple filled cinnamon rolls as well as pecan sticky buns. (I will make a post for pecan sticky buns in another post soon)

My mom worked with me on Fridays in my farm bakery. We would talk about adding new products to my line of goodies. If mom liked it, it went on my product line! We always had fun working on ideas. She was a wonderful person to bounce my ideas to. I hope you try these; you will love them!

For the dough:

1 1/2 cups warm milk (not hot, it will kill your yeast)
1/2 cup warm water
1/2 cup sugar
2 tablespoons yeast (if using packs of yeast, 2 packs will be fine)
2 eggs
1 teaspoon salt
7 cups flour
1/2 cup very soft butter (for filling the rolls)
1 cup brown sugar(for filling the rolls)
4 or 5 large apples peeled and sliced (This step is only needed if you want to make both apple and regular cinnamon rolls)

First, warm the milk and water. Place into your mixer bowl. Then add the sugar and yeast. Stir well then leave it alone for about 10 minutes till it gets foamy. When it is foamy, add your nearly melted butter and eggs, blend well. Now add your flour and the salt. (You add the salt after flour because it can kill your yeast)

Now mix till you have a dough. Then use a large bowl, place a tablespoon or so of oil in the bowl. Now take your dough out of your mixer bowl and put it in your oiled bowl, turning it over so both sides get oiled. Now cover with a kitchen towel, set in a warm place and let rise till doubled. This will take about an hour.

Now prepare your pan, 1/2 sheet pan, well sprayed with baking spray.

Now sprinkle flour onto your counter, make sure you have plenty of room for working your dough.

Pat or roll out your dough, trying to keep a rectangle. I always pat out my dough, that way I can feel the thickness and keep it mor even.

Now spread with the very soft butter, then brown sugar, then cinnamon.

Now is when if you are making half regular and half apple filled, you cut your dough in half. Starting in the middle use a very sharp knife or bench knife to cut the dough in half. Now cover half with you sliced apples, then roll up. Take your time, it is a little tricky as the roll will be huge. Then slice the apple roll into 10 slices. I cut the roll in half, the cut each half into 5 slices. I cut a slice out of the mile, then cut each side piece in half. It is a bit tricky to learn all these things, but you can do it if you are careful.

Now roll up the regular cinnamon roll. Do the same thing, cut in half, then each piece into 5 sections.

Now place them onto your baking sheet. See the photo, you will understand.

Now is the time to heat your oven.

375*

Place 8 rolls together, then 2 as shown in the photos. Now do the same with the cinnamon rolls. When done, place a cloth over the rolls and let them rise till almost double.

Now place the rolls in your oven and bake for 15-20 minutes till lightly browned.

When done, let the pan cool. Now use a sharp knife and cut between the rolls.

Prepare your frosting:

1/2 cup softened cream cheese
1 stick of very soft butter
not quite 2 lb. powdered sugar
1 teaspoon vanilla
heavy cream or milk, just a few tablespoons. (Use it sparingly as you don’t it runny, you want it thick)

Blend the cream cheese and butter till well blended and creamy. Now add the powdered sugar, vanilla and cream. Blend well.

Divide the frosting in half, add 1 teaspoon caramel flavoring to half, this is for the apple rolls. Now spread half of the rolls with regular, and half with caramel. I do it before I take them out of the pan. It is not hard to use 2 frostings in one pan, just take your time.