Cinnamon Goodness

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.

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