Frosted Cinnamon Rolls

Frosted Cinnamon Rolls

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

16 to 18 minutes 16 to 18 minutes

Rise Time

1-1/2 to 2 hours 1-1/2 to 2 hours

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Ingredients

Dough
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 egg
3-3/4 cups all purpose flour
1 envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 cup water (120º to 130ºF)
** Filling **
3 tablespoons butter, melted
1 cup sugar
2 tablespoons ground cinnamon
Frosting
1-1/4 cups powdered sugar
1 to 2 tablespoons light cream
1/4 teaspoon pure vanilla extract

Directions

To make dough:
Cream butter, sugar and salt together using an electric mixer. Stir in egg. Add 2 cups flour and yeast. Pour water in all at once and mix.
Gradually add 1-3/4 cups flour to make a soft dough. Knead 5 minutes on lightly floured surface. Place dough in a greased bowl. Cover and let rise until double, about 45 to 60 minutes.
Punch down and roll out dough to a 18 x 10-inch rectangle. Brush dough with 3 tablespoons melted butter. Mix sugar and cinnamon together and sprinkle entire amount evenly over dough.
Roll up from long side; seal edges. Cut roll into 12 slices. Using three greased 8-inch square pans, place 4 rolls per pan, cut side up. Cover and let rise until double, about 45 minutes. Bake at 350°F for 16 to 18 minutes. Cool.
For Frosting:
Mix powdered sugar, vanilla and enough cream to make icing of pouring consistency. Drizzle frosting evenly on all rolls.

Tips

For perfectly shaped rolls, cut the rolled dough with a length of string brought gently under the dough then crossed over the top.

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