Cinnamon Rolls

I got this recipe and all the tips from a great lady in my ward at a cooking class.

Cinnamon Roll Frosting


4-5 cups of powdered sugar (to taste)
1 stick of real butter, room temp. (1/2 cup)
½ cup of shortening
3-8 Tablespoons of heavy whipping cream (until you reach the consistency you want)
2 teaspoon vanilla

Mix the butter and shortening together with hand mixer until well blended. Add about 3 ½ cups of powdered sugar and one tablespoon of heavy whipping. Add whipping cream and powdered sugar until desired thickness and sweetness. Add vanilla in and mix well. I added the vanilla in at the end by mistake and it tasted really good but you could also add it along with the first tablespoon of whipping cream. Also, I do a half batch for every batch of cinnamon rolls.

Cinnamon Roll Filling

¾ cups light or dark brown sugar
2 teaspoons cinnamon (or to taste)
Blend together

Lion House Dinner Roll Recipe Modified for Cinnamon Rolls

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk
2 Tablespoons dry yeast (instant works fine)
¼ cup sugar
2 teaspoon salt
1/3 cup real unsalted butter
1 egg
5-51/2 cups bread flour

In a kitchen aid or any electric mixer combine the water and the powdered milk and stir with whisk attachment on low to medium speed until milk dissolves. Add the yeast to this mixture and stir again. Add sugar, salt shortening, egg, and 2 cups of the flour and mix until ingredients are wet. Then mix on medium speed for two minutes. The dough will look like pancake batter. Add two more cups of flour and mix on medium speed again for 2 minutes(using whisk attachment) Change to the dough hook and add the remaining flour ½ cup at a time until dough is tacky(when you touch it, it will stick to your finger but as you pull away it will let go.) The dough should be soft, not overly sticky, and not stiff. You may not need all the remaining flour.

Place dough in a large well oiled bowl, turn over so all dough is oiled, cover with plastic and let double in size, about 20-30 minutes.
Sprinkle counter with flour and lay out the dough in a rectangular blob. Roll out about ¼ inch think or just one big rectangle. Spread a thin layer of unsalted butter on top of dough. Add the cinnamon roll filling and spread evenly. Starting at the long side gently roll the dough up forming a log. (Make sure to roll it up tightly but not too tight) Pinch the seam together and tuck under the ends. With dental floss cut into 9-16 cinnamon rolls depending on desired thickness. The trick with the floss is to hold it tight and quickly slide it under the log then cut it in half, then cut those half’s in half etc… Place on a well greased (or parchment paper or silpat) jelly roll pan, cover with plastic wrap and let double in size again, about 15-20 minutes. Hint: Place the ends of the log end side down so they have that pretty swirl facing up.

Bake at 375 for 15-18 minutes or until golden brown on top.