Cinnamon Rolls

CINNAMON ROLLS

A general conference tradition

I start the dough base with the Zojirushi butter roll recipe:

7/8 C (210ml) milk

1 (50g) large egg, beaten

3 1/3 C (427g) Bread flour

4 Tbsp (46g) sugar

1/4 C (57g) butter

1 1/2 tsp (4.2g) active dry yeast

Load ingredients in order into the bread machine pan. Make a hole like a volcano top in the pile of flour to place the yeast in. Let run course through the dough cycle on zojirushi machine.

Once done, remove dough onto floured surface to roll out into long rectangle. 

Add filling in order:

1/3 cup unsalted butter, softened

1 C packed brown sugar

2 1/2 Tbsp cinnamon

Roll up along long edge. Use bakers twine or dental floss to cut into 1.25" thick rolls. Place in buttered 13" cast iron skillet.

Bake at 350 F for 18 mins

While rolls are baking beat together icing:

8 oz cream cheese, softened

1/2 C unsalted butter, softened

3 C confectioners sugar

1 tsp vanilla extract

1/8 tsp salt

Spread half the icing on right when removed from the oven, let rest a few minutes and spread the remainder of the frosting.

**For a 9" skillet, I make a single batch, for a 13" skillet I double the recipe.