We all love a good gooey cinnamon bun, but who has the time to make yeast dough? My solution is to make these

when you have the time, then freeze the raw pre-cut rolls .When you want to bake them ; you remove the quantity you desire from the freezer the night before, and let them rise covered on the baking sheet directly on the kitchen counter.

In the morning, they should be ready to bake in a preheated oven, then iced or just dusted with powdered sugar!

I like to make smaller rolls as well when i serve them on a breakfast buffet, just roll your rectangle out longer to cut more rolls out of the logs!K

Cinnamon Rolls Recipe
Yields: 15 big Cinnamon Rolls
Ingredients:

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1 1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons instant active dry yeast( 1 pkg)
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
38cm x 60 cm roll, cut 3.8 cm 26cm x 33 cm pan

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.
CINNAMON FILLING:

1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Cream Cheese Frosting:
8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner’s sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth, spread onto cinnamon rolls while warm. Not hot or the icing will all run off.
Directions:

1. Adjust oven rack to middle position and heat oven to 200 degrees F. When the oven reaches 200 degrees, turn off.

2. Line a 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and a medium bowl.

3. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs.

4. In the bowl of stand mixer fitted with a dough hook, mix flour, cornstarch, sugar, and salt until combined.

5. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute.

6. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.

7. Turn dough out onto clean surface and knead to form a smooth, round ball.

8. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

9. Combine brown sugar, cinnamon, and salt in small bowl.

10. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with the filling.

11. Starting with the edge nearest you, roll dough into tight cylinder, pinch to seal seam, and cut into 8 even rolls.

12. Transfer rolls, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

13. After rolls are done rising, heat oven to 190C°.

14. Discard plastic wrap and bake rolls until deep golden brown and filling is melted, 15-30 minutes.

15. While rolls are baking, make the frosting.

16. When cinnamon rolls are done baking, transfer pan to a wire rack and cool 30 minutes.

17. Using the excess foil overhang, lift rolls from pan and frost with cream cheese frosting before serving.