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tina's atk cinnamon rolls

WisMs avatar
Recipe by
Tina Swain
@WisMs
Beaver Dam, WI

My usual cinnamon roll recipe is the one that uses a white or yellow cake mix This however looks faster and almost as easy. I like the idea that it makes just 8 rather than the 24 the other recipe makes. Hope they are as tender and delicious Chris Kimbell has seldom done a recipe wrong.

►
yield 8 serving(s)
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For tina's atk cinnamon rolls

  • 4 tsp
    rapid rise yeast
  • 1/4 c
    milk (110 degrees)
  • 1 tsp
    sugar
  • 3/4 c
    light brown sugar
  • 1/4 c
    white sugar
  • 1 Tbsp
    ground cinnamon
  • 1/8 tsp
    kosher salt
  • 2 Tbsp
    butter, melted
  • 1 tsp
    pure vanilla extract
  • 2 2/3 c
    all pourpose unbleached flour
  • 2 1/2 tsp
    baking powder
  • 3/4 tsp
    kosher salt
  • 5 tsp
    white sugar
  • 2 Tbsp
    butter, melted
  • 1 c
    milk, room temp
  • FROSTING
  • 3 oz
    room temp cream cheese
  • 2 Tbsp
    melted butter
  • 1/8 tsp
    salt
  • 1/2 tsp
    vanilla
  • 1 c
    powdered sugar
  • 2 Tbsp
    milk

How To Make tina's atk cinnamon rolls

  • 1
    In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
  • 2
    In another bowl mix light browna dn white sugars, cinnamon, 1/8 teaspoon salt, 2 tablespoon melted butter and vanilla until mixture looks like wet sand. Set aside.
  • 3
    In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
  • 4
    In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
  • 5
    Pour wet ingredients in the dry and mix to a nice dough. Dump out dough onto a floured board and knead just 2 minutes. Roll into a 9x12 rectangle. Lightly score a boarder that is 1/2 inch in all sides. Brush with another 2 tablespoons of melted butter inside the scored rectangle taking care not to extend the butter into the 1/2 inch boarder.
  • 6
    Press the cinnamon mixture onto the buttered part of the dough. Roll up starting at a long edge. Pinch seams and cut into 8 slices. I use dental floss to cut my dough. Grease a 9 inch round baking pan and then place a buttered circle of parchment paper in the bottom of the pan. Place the rolls in the pan. Let rest 30 minutes. Bake 23 minutes at 350 degrees.
  • 7
    Remove from oven. Let cool 5-10 minutes in the pan. Invert on to plate. Remove parchment, invert again onto serving plate so top side is up. Cool
  • 8
    Mix frosting ingredients until smooth and frost rolls with offset spatula.
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