31 Days: Day 15 Cinnamon Rolls

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We're just about halfway through our 31 Fun Fall Projects!  Thank you for following along as I show you some quick and easy projects for the season.

This is where we began on October 1 with Bavarian Beer Soup.

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Do you like Cinnabons?  I do.  We have a couple here in Germany on other military installations.  We drive to a lot of our vacation destinations and it's always a highlight when we pass through Wiesbaden or Ramstein because they have Cinnabon shops!  Both of those destinations are about four hours away though, so I don't get to go very often.

I have found the best alternative to an eight hour round-trip drive…make them myself!  It's much less expensive, too!  How much does a plain Cinnabon cost nowadays anyway?  I'll show you how I make 12 of them for about the cost of one in the store…and they taste absolutely delicious!

First I start by mixing the yeast in the warm milk.

After combining the first group of ingredients, I knead the dough.

Then I leave it sit, covered and in a warm place, for about an hour.  The dough will have doubled.

Next, I roll it out into a rectangle and sprinkle the cinnamon and brown sugar mixture evenly on top.

Now I roll it up and cut it into 12 slices.  You can see that I mark the slices before I cut any so I can be sure and have 12 relatively even slices.  

Each slice is then placed in the baking pan.  (Don't they look yummy already??)

Once they're all cut, I cover the pan and put it in the refrigerator.  The next morning, I bake them in a preheated oven and in 15 minutes, we have warm, delicious cinnamon buns for breakfast!  

(You don't have to refrigerate the dough after you slice it up.  I do because there's no way I want to get up at 5am to make cinnamon rolls!  I love baking, but not enough to give up my precious zzzz's!  If you want to skip the overnight refrigeration, just give the dough about 30 minutes to rise again before you bake it.)

While the rolls are baking, make the icing.  Once they come out of the oven, ice them up and serve warm! 

A few tips: 

I generally keep the icing separate from the cinnamon buns.  I ice the rolls we're eating at that time and refrigerate the rest in a covered pyrex bowl.  I use what I need when I make leftover rolls.  I found that the icing can get runny when you reheat the Cinnabon and then more of it ends up on the plate than on the roll.  I usually microwave my roll for a little and then, for the last 15 seconds or so, put the icing on so it softens up and warms up.

These are great to make when you have company coming!  Make them the day before they come and then bake and serve just before they arrive.  

You can also freeze the dough if you to make them in advance.  When you get to the part about refrigerating, freeze it instead.  You can group them rolls into smaller amounts if you want to only bake a few at a time.  The night before you need them, put them into the fridge and the next morning, bake as directed.

Is your mouth watering yet?  Trust me, these are absolutely delicious.  Make a batch this weekend.  You'll be glad you did!

For the printable recipe, click HERE. 

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