Cinnamon Rolls!

Ohh yes. They are *that* good!!!


My husband makes these. And yes, oh yes, they are so good the former neighbor who got to enjoy such a wonderful treat about collapsed at the mere mention of such a goody.


Below I have the instructions he typed up for said neighbor. Here's the box he indicates for the mix. En. Joy!

"Good Eats" Cinnamon Rolls (Burt’s Version)

Dough:

Make a double batch of Honeyville Farms brand Scone dough

4 tblsp of Malted Barley flour to the mix.

Filling:

8 ounces light brown sugar, approximately 1 cup packed

1 tablespoon ground cinnamon

Pinch salt

3/4‐ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

2 1/2 ounces cream cheese, softened, approximately 1/4 cup

3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions:

Mix out a double batch of the scone dough adding 4 tbsp of malted barley flour to the mix. Following the instructions, get the dough to the rising stage. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter, grease, or spray oil onto a 9 by 13 inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12 rectangle. Brush the dough with the 3/4 inch‐ounce of melted butter, leaving 1/2‐inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4 inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and let rise for at least another 45 minutes to 1 hour.

Preheat the oven to 350 degrees F.

When the oven and rolls are ready, pull off the plastic wrap, sprinkle cinnamon and sugar mixed together on the tops of the rolls if desired, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.