Cinnamon Rolls with Spiced Frosting
Ingredients
- 2 teaspoons Instant Dry Yeast
- 1 1/2 cup Warm Water
- 1/2 cup Sugar
- 3 tablespoons Butter, melted
- 1 Egg
- 5 cups All Purpose Flour
- 1.5 teaspoons Salt
- 1/4 cup Butter, room temperature
- 3/4 cups Brown Sugar (up to 1 cup)
- 1 tablespoon Cinnamon
- 12 tablespoons Powdered Sugar
- 2 tablespoons Milk
- 1 teaspoon Cinnamon
- 3/4 teaspoons Cardamom
Instructions
- If you have a stand mixer with dough hook attachment, please use that, however, if like me, you do not, then these are not much harder to make by hand.
- In a large bowl(or the bowl of the stand mixer), whisk together 2 tsp Instant Dry Yeast, 1.5 cups Warm Water, 1/2 cup Sugar, and 3 TBS Butter (melted).
- In a small bowl, crack your egg, ensuring that it’s good, and whisk it.
- Add the egg into the large bowl and whisk together with the yeast mixture.
- Now we are going to add in the flour and salt. I like to add 2 cups of flour and the 1.5 tsp salt and whisk together with the wet ingredients, it will be like pancake batter at this point.
- Then stir in the remaining 3 cups flour with a wooden spoon. Once the flour is mixed in, it should form a ball and not bee too sticky.
- On a clean counter, take the dough from the bowl and kneed it for 5 minutes or so. You want the dough to start becoming smooth and elastic. If it is too sticky add a little more flour until you are able to kneed it without it puddling.
- Put the dough back into the bowl and cover with plastic wrap(or a clean plastic shower cap works great) until it has doubled in size (about 1 hour)
- Once the dough has risen we need to roll it into a large rectangle.
- Lightly flour a clean counter top, dump the dough out onto the counter and gently mold it into a rectangular shape.
- Using a rolling pin, or other rolling device (metal water bottle, wine bottle…) roll out the dough into a large even rectangle, about 1 foot by 2 feet.
- Now that you have the dough rolled out, take the 1/4 cup softened butter and spread it over the dough(I usually use my hands, it’s messy but effective)
- Now sprinkle the brown sugar over the buttered dough in an even layer.
- Sprinkle the cinnamon evenly over the dough
- Now roll the dough up so you end up with a log that’s about 2 feet long. I like to start from one corner and little by little roll the dough over, working from one side of the log to the other and back again.
- Slice the long into 12-15 even pieces and place them in a 9x13 baking dish, (I make 5 rows of 3 rolls each, or 4 rows if you cut 12)
- Cover and let rest for about an hour until they have double in size
- Preheat the over to 175C / 350F
- Once the rolls rise, uncover and bake for 25-30 minutes, until they are golden brown.
While the rolls bake, make the frosting. In a bowl, whisk together the 12 TBS powdered sugar, 2 TBS Milk, 1 tsp Cinnamon, 3/4 tsp Cardamom, if the mixture is too thick, add a tiny bit more milk, if it’s too thin, mix in another tablespoon of powdered sugar. 
Serve the frosting over the rolls and enjoy!
Notes
*If you will be saving some for later, I think they store better un-iced, so just store them and the icing separately in air tight containers at room temperature for up to 3 days.