45 Minute Cinnamon Rolls
2 and ¾ cups all-purpose flour
3 T granulated sugar
1 t salt
1 package instant yeast
½ C water
¼ C milk
2 T unsalted butter
¼ C (1/2 stick) unsalted butter, softened to room temperature
2 T ground cinnamon
¼ C brown sugar
2 ounces cream cheese, softened
7 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups confectioners' sugar, sifted
1/4 teaspoon salt
To make dough:
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or
until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
To make filling:
After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even pieces. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.
To make glaze:
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Preheat the oven to 200 degrees and TURN OFF after 10 minutes. P
lace the cinnamon rolls in the oven to rise for 20 minutes. (If you have time, the longer you let them rise, the bigger they'll get...) Keep the buns in the oven, REMOVE THE FOIL OR PLASTIC, and turn on the oven to 375 degrees. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.