Baking Bits

Yummy Cinnamon Rolls

Have I mentioned I like traditions? If not, let me just say for the record, Ill post lots of things in the future regarding traditions I make. I love creating them, and I’ve been known to break them too.

Snow days growing up in upstate NY as a kid, were not so exciting other than I got to go back to bed for more sleep. They happened so often that it really was no big deal. You knew that it was going to cut into your spring break, and that was not so nice.

My experience of snow days since I’ve been in NC has changed. My first snow day here, I was like, really? We close the city down for 1 inch of snow? Businesses shut down, stores close and grocery stores are stripped of all eggs and bread. So, I got this idea to just make it a fun day!  So a tradition was birthed…snow days I make cinnamon roll to wake up to (providing there is electric to bake them) and we stay in jammies all day and watch old movies.

I’m not sure what I love more, the cinnamon buns, or the jammies all day part! I love looking at the pretty snow too, it usually last 1 day and then it’s gone. I mean snow days for me all grown up now are pretty fun! For the kiddos, well its more sleep, and a ticket to eat Moms cream cheese cinnamon rolls all day. Can’t beat that!

Here is my version of cinnamon buns, and yes I cheat a little, but don’t tell anyone they will never know.

Use 1, 1-pound Loaf of frozen white bread dough (it’s in the frozen section where frozen biscuits and garlic bread is. Rhodes is the brand I use)

½ cup sugar

1 TBLSP cinnamon

½ stick butter

2 cups Powdered sugar

1 tsp Vanilla bean paste (don’t have? Use extract)

2 oz. cream cheese

  1. Defrost dough on counter overnight (leave out at 8-9:00pm) covered on a buttered plate
  2. In the morning (7 am or so) it should be all thawed and slightly risen. Punch down and roll on flowered surface into rectangle. About 13×9 size
  3. Spread the butter thick over all the dough all the way to the edges. Sprinkled the sugar and cinnamon. If you end wanting more, go for it!
  4. Roll up in the long edge so your log is longwise. Make sure you roll it tight.
  5. Cut into 1 inch slices and put into a greased baking pan ( 9×9) They don’t have to touch because they are going to rise a little.
  6. Cover with a clean towel or saran wrap and put on a counter or somewhere there isn’t cool draft. It needs warmth to rise. When they have almost doubled in size (about 1-2 hours) take of saran wrap or towel and bake 375 for 17-20 minutes or until light brown
  7. While they are baking take 2 cups powdered of sugar, cream cheese and tsp vanilla paste and 2 tbsps. milk and beat together. IT needs to be thick, but if you need to add more milk just do a little at a time to make it smooth.
  8. When rolls are done, take your thick cream cheese frosting and spread over rolls and it will melt evenly over them
  9. Enjoy! They won’t last long, I promise!


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