Cinnamon Rolls

This is one of my new favorite recipes! Its great to make the day before and then just have to bake them in the morning. I use this recipe for my cinnamon rolls from The Girl Who Ate Everything. However, I make my own caramel sauce for the bottom of the pan. Here it goes!


Cinnamon Rolls


1 cup warm milk 
2 eggs, room temperature
1/3 cup butter, melted 
4 1/2 cups regular flour 
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce) 


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened 

Caramel:
1/4 C. Butter
1/4 C. Light Corn Syrup
1/2- 1 C. Brown Sugar

Icing:
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt 


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. I turn my oven on to preheat for 5-10 minutes and put the rolls in there...perfect spot for them!!


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture.(My tip-I mix up the cinnamon and brown sugar then put it into a mesh strainer and shake it over the buttered dough. Great way to make sure that the filling is even.) Roll up dough starting with the longer side and cut into your size cinnamon rolls. Before I put my rolls into the pan I mix up my caramel sauce. Combine the butter, corn syrup and brown sugar in a saucepan and cook over low to medium heat until the sugar dissolves. Pour into the bottom of greased 9x13 baking dish. I cover the caramel sauce with raisins too. Place rolls on top of caramel sauce and raisins, cover and let rise for at least 30 minutes or until the rolls are doubled. This is the point that you can refrigerate them and leave them for the next morning!


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. I leave the frosting in a bowl off to the side just in case some people don't like the frosting!!


Enjoy!