Cinnamon Rolls

As promised, the cinnamon roll recipe I use with that cream cheese icing.  Adapted from Paula Dean through Food Network.

Dough:
1/4 oz envelope active dry yeast (I use the super active kind)
1/2 cup warm water (105-115 degrees F.  Use a thermometer or you will ruin the yeast!)

1/2 cup scalded milk (microwave until warm but just before boiling)
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg (room temp if possible, always room temp for baking)
2 cups wheat flour
1 1/2 to 2 cups white flour (can't all be wheat or it won't bind properly)

Filling:
1/2 cup melted butter, plus more for pan (or cooking spray for pan)
1/2 cup brown sugar
1/4 cup sugar
2 tbsp ground cinnamon

Icing: (my cream cheese icing)

Directions:

Preheat oven to 350 degrees F. 

In a small bowl, or glass measuring cup heat water to 105-115 degrees F and dissolve yeast, let sit for about 5 minutes.  In your mixing bowl (paddle attachment) add: scalded milk, sugar, melted butter (yes, melt the butter first), salt, and egg.  Next add the 2 cups of wheat flour and mix thoroughly.  Add the yeast/water mixture and mix again. Change to dough hook attachment and add the white flour carefully, starting with just 1 1/2 cups.  Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl (I usually just use cooking spray but melted butter will do just as well), cover with a towel and let rise in a dark, warm area until doubled in size, usually 1 to 1 1/2 hours.  Once the dough has risen enough punch down and roll out on a floured surface into a rectangle, approx. 15 x 9 inches.  Use a pastry brush to coat the dough with melted butter and then sprinkle brown sugar, sugar, and cinnamon over the entire surface (there isn't such thing as too much cinnamon). Starting with the long edge roll dough into a log shape and slice into approx. 15 rolls.

Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar and brown sugar, try to coat the sides if possible, this gives it a sticky-sweet crust.  Place cinnamon roll slices close together in the pan, cover with towel again, and let rise until dough is doubled, about 45 minutes.  Bake for about 30 minutes or until nicely browned.  This is a good time to make the cream cheese icing.  Let rolls cool for 10 minutes before icing or your icing will melt down the sides and won't stay on top.  A full batch of icing may be too much for most people, but my friend Ashley and I love to drown them with it.  These reheat well and can be stored on the counter in an airtight container.  There is nothing like fresh cinnamon rolls, with the added goodness of wheat, for breakfast.