It’s a dark brown paste – not a weird sprinkling of cinnamon
What fills your cinnamon rolls makes all the difference in the world
Butter mixed with sugars and a shit load of cinnamon – some vanilla and here we go
You should spread it to the edges of your dough with an offset spatula
You shouldn’t be able to see the dough
It’s a paste people
If you ever in your life pick up a recipe and it says to randomly spread butter onto the dough and then sprinkle with a mixture of cinnamon and sugar – throw it in the trash – please! Immediately.
And the frosting? Cream cheese and butter and thick as hell too! It shouldn’t be weird and runny and look like water. If it does, close the book, you’re done for the day, lol.
1/4 lukewarm water
1 tbsp active dry yeast
Mix together in a kitchen aid mixer and wait 6 minutes
Mix in a bowl 2 3/4 c flour, 3 tbsp sugar, 3 eggs, 1 tsp vanilla and a pinch of salt
Add into the yeast mixture
Add the dough hook to the mixer
Turn on low
Drop in 1/2 c softened butter
Once done take out
Place in a clean greased dish
Cover with plastic then a towel
Set aside 2-3 hours
1/2 c softened butter
1/3 c cinnamon
3 tbsp brown sugar
3 tbsp sugar
1 tsp vanilla
Mix with a fork
Once the dough rises spread the filling to the edges of the dough
Roll the furthest side towards you tightly
Cut into 2″ rounds
Lay flat in greased 9×13 pan
Let rise overnight
Bake next morning at 350 degrees for 22 minutes.
Frost with your favorite cream cheese frosting and eat them all, LOL.