1 T cinnamon
Pinch of salt
4 oz cream cheese, room temperature
2 T unsalted butter, melted
Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in the oven 1 1/2 to 2 hours, or until doubled in size.
Cut the cylinder into 12 equal slices. Nestle the slices, cut side up and evenly spaced in a buttered 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight (like we did).
I feel that it is important to mention that Mr. Shoe took over the cinnamon rolls. And he felt the need to completely forget about the recipe and just do whatever the heck he wanted. Le sigh...
Preheat the oven to 375. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for at least 15 minutes before baking. Bake until golden brown, about 30 minutes.
To make the icing: Mix together the cream cheese, some powdered sugar and a splash or two of milk in a small bowl until smooth. Add more sugar or milk to reach your desired consistency.
Spread the icing over the cinnamon rolls until completely covered. Serve warm.
Fan-freaking-tastic! These were my (our) first attempt at homemade cinnamon rolls and I am uber pleased with the results.
However...I think that the icing was really, really sweet. And I couldn't figure out why until I realized that Mr. Shoe doubled the icing recipe. And used the entire batch over the cinnamon rolls (the recipe calls for 2 oz cream cheese; he used 4 oz and didn't measure his sugar or milk).
Gotta love him!