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.
In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
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.
In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
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.
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.
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
Mix frosting ingredients until smooth and frost rolls with offset spatula.