Homemade Cinnamon Rolls

During the holidays, it's a family tradition to make homemade cinnamon rolls the night before Christmas, and then put them in the oven first thing Christmas morning. These cinnamon rolls are so yummy and the size of those giant cinnabons (I'm pretty sure these are probably healthier for you than those ones though!)

What You'll Need:

2 1/4 teaspoon active dry yeast

1 Cup warm water (105-115 degrees)

1 Cup warm milk

1 Cup sugar

2 teaspoons salt

4 eggs

1 Cup softened butter

2 Cups whole wheat flour

5 Cups unbleached white flour

What to Do:

Dissolve the yeast in warm water. Stir in the milk, sugar, salt, eggs, butter and 2 Cups of whole wheat flour. Stir the mixture thoroughly (if you have a stand mixer- put it on a low speed and let it mix) Slowly begin adding in the white flour.

turn dough onto a lightly floured surface- knead until smooth and elastic (about 5 minutes). Place the dough in a large greased bowl, turn greased side up, and cover and let rise in a warm place until the dough doubles in size (about 1.5 hours) *I use a heating pad on the lowest setting to optimize the rise of the dough* The dough is ready if impression remains when touched.

Divide dough into two equally sized rolls. Roll each into a 36" by 6"; spread melted butter onto the dough and mix 1 cup of brown sugar and 1/4 cup of cinnamon and sprinkle over the rolled out sections of dough. 

Roll the dough up, beginning at the wide side, pinch edge of dough into roll to seal well.  Cut each roll into 12 slices, and place them slightly apart in a greased baking pan (12 rolls per pan) . Let the rolls rise overnight in a warm place (they should double in size again)

Bake the roll sin the oven at 350 degrees for 20-25 minutes.When the rolls come out of the oven- is the best time to put the icing on them!

To make the Icing:

Mix 1 brick of cream cheese, 5 Tablespoon of milk, 3 cups of powdered sugar, and 1 teaspoon of vanilla until smooth and creamy.