How to make the BEST rolls you've ever made: Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls with Cream Cheese Frosting 

There's nothing like a bad cinnamon roll. Actually, there is nothing like a good cinnamon roll topped with bad frosting. Just so we are clear here, let's get all the crimes against a cinnamon roll out on the table:

1. A roll that tastes like you are eating a pile of cinnamon with some roll on top.
2. A bad glaze.
3. Dry rolls.
4. Overcooked edges and undercooked centers.
5. A monstrous pile of cinnamon in the center. Bad.
6. Burnt bottoms!

Now that we have the "What not to do" list covered, lets move on to the cinnamon roll that will change your life, or should I say the cinnamon roll FROSTING that will change your life. I consider myself somewhat of a "connoisseur" of breakfast foods. I love a good brunch and truly have an appreciation for that amazing breakfast buffet you encounter at least once in your life. And lets give a round of applause for eggs. So much potential, versatility, a great contribution.

My point is that when I tell you, "Make this frosting," I would never steer you wrong. I believe very strongly in the code of food ethics: 

THE CINNAMON ROLL

You Need:

• 1 Pillsbury Hot Roll Mix (I use this or make a recipe for dough in my bread machine. If you have some secret family roll recipe to use, more power to you! But I do love the speed of the Pillsbury Rolls Mix, it only requires 30 mins to rise. You will follow the directions on the box and will need an egg and some water.
• OR if you have a bread machine you can use the recipe at the bottom of this post. Keep in mind for the bread machine, the ingredients go into the machine in the exact order listed.
• 1 1/2 c brown sugar
• 2-3 TBSP cinnamon
• 2 sticks of butter softened-not melted (not margarine, not pretend butter. REAL BUTTER)
• 4 oz cream cheese softened (Philly all the way)
• 1 3/4c to 2 c of powdered sugar (Start with 1 3/4 c and if you want it sweeter, add some more sugar!)
• 1 1/2 TBSP Vanilla

Instructions:

1. To make frosting, Mix on high speed cream cheese and ONE STICK of butter for a good 10 mins. Yes 10. If you have a hand mixer, plan your day while you are mixing, if you have a standing mixer like a Kitchen Aid, you are probably smiling. The mixture should be very light and fluffy, and lighter in color. (But if you aren't in the mood to stand there for 10 mins, we can compromise at 5mins and call it a day and still have a decent frosting! It will still be fluffy, just not ultra, ultra fluffy.)
2. Add powdered sugar and mix until well blended.
3. Slowly add the vanilla and blend for a minute.
4. Done! Put directly on rolls or keep refrigerated.
5. For rolls: Follow instructions on the roll mix. Try to roll the dough into a rectangle. Once you have rolled out your dough, spread the other one stick of butter on top. Mix brown sugar and cinnamon. Sprinkle mixture on top of dough. You can always add more cinnamon, but you can't take it away! You can also add more brown sugar for extrastickiness!
6. Starting at the end closest to you, roll the dough away from you into a roll. Pinch the outer edge to itself to seal the roll.
7. Now cut the rolls, about an inch thick. Lay them on a greased pan with a little space in between. Let rise according to the box instructions and bake.
8. Top warm rolls with yummy frosting and eat!

Helpful tip: Sometimes I will bake the rolls the night before I want to have them, and then just warm them in the oven and top with frosting the next day!

This is another one of those recipes that will increase your likability. When you make fresh baked cinnamon rolls with "better than cinnabon frosting" for whatever occasion people will "Oooo" and "Awww" And just because the Pillsbury Dough Boy helped with the roll making does not take away from the domesticity. Any dough that has to rise is considered "made from scratch" in my book! So-Make. Eat. Serve. Enjoy. Become known for your cinnamon rolls :-)

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Cinnamon roll Dough for bread machine:

Large batch:
Dough:
2/3 cup lowfat milk, room temperature
3 large eggs, room temperature
6 tablespoons unsalted butter, room temperature, cut into small cubes
1/2 cup granulated sugar
1 teaspoon salt
1.5 teaspoon pure vanilla extract
4 cups bread flour
2/3 cup cornstarch
2-1/4 teaspoons yeast, active dry, instant or bread machine (this is how much is in one of the yeast packets from the store)

Medium batch:
Dough:
½ cup lowfat milk, room temperature
2 large eggs, room temperature
4 tablespoons unsalted butter, room temperature, cut into small cubes
1/3 cup granulated sugar
¾ teaspoon salt
1 teaspoon pure vanilla extract
3 cups bread flour
1/3 cup cornstarch
1-3/4 teaspoons yeast, active dry, instant or bread machine

Small batch:
1/3 cup lowfat milk, room temperature
1 large eggs, room temperature
3 tablespoons unsalted butter, room temperature, cut into small cubes
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon pure vanilla extract
2 cups bread flour
1/3 cup cornstarch
1-1/8 teaspoons yeast, active dry, instant or bread machine

Brown Sugar Maple Granola (Includes Gluten Free Variation)

After trying a variety of granola recipes and making additions and omissions, we came up with the "Fuller Family Favorite Granola Recipe" This recipe makes easy and awesome granola, not that I'm biased. You can easily add additional ingredients like dried fruit, and nuts, as well as eliminate some of the items you don't like. I have even made a Gluten Free version of this for a friend using Gluten free oats. 

2 summers ago, I made 50 lbs of granola for a friend's sister's wedding. I love a challenge. Ha! I was mixing it with huge spoons in huge bins. I felt like I was making granola for giants or something. 

Fuller Favorite Granola

3 1/2 c oats (works better with regular oats not quick oats)
1/4 c wheat germ (optional)
1/2 c brown sugar
1/2 tsp salt
1 c almonds (sliced, slivered, crushed, whatever)
*You can add other nuts or raisins/dried fruit instead if you want in 1/2 c and 1 cup portions. 

Mix the above ingredients together than add the ingredients below:
1/4 c olive oil
1/4 c maple syrup (you can substitute honey but you might want to reduce brown sugar so its not too sweet unless that's how you like it!)
2-4 tbsp water (more or less if you want it more spread out or more clumpy)

Add wet ingredients to dry ingredients. 

Bake on a sheet pan at 250 degrees for 1 hour to 1.5 hours. Mix granola once or twice while baking. 

*To make a GLUTEN FREE version, use no wheat germ and gluten free oats that can be found at many organic/specialty store, whole foods, and Trader Joes. Also double check the other ingredients, but if you are using quality ingredients the rest should all be naturally gluten free. Note: Some gluten intolerant people still have difficulty with oats even gluten free ones. If you are making this version for someone who eats gluten free or has celiac disease check with them. 

Let cool and eat! Awesome on yogurt with fruit. Keep in a container or bag so it stays crunchy.

Get some cheap poly bags from the dollar store or craft store and give this granola as gifts!