Quick & Easy Cinnamon Rolls

These cinnamon rolls are quick and easy with only 30 minutes needed for rising.  If you are careful not to add too much flour and leave the dough nice and sticky, then you will have perfect rolls every time.  These are perfectly soft and very ooey-gooey.  Also great because they only make one pan of rolls.

Quick & Easy Cinnamon Rolls

Dough:
1 cup milk
4 Tbsp. butter
3 1/2 cups flour
2 1/4 tsp. yeast (or 1 pkg. instant yeast)
1/4 cup white sugar
1/2 tsp. salt
1 egg

Filling:

1/2-3/4 cup brown sugar, packed

1 1/2 Tbsp. cinnamon

1/2 cup butter, melted

Place milk and 4 Tbs. butter in a microwave safe bowl and heat on high for a minute and a half.  Butter should be mostly melted.  Stir and set aside to cool.  (Can also heat on stove top for this step.  Heat just until milk is scalded.)

In mixer bowl combine 2 cups flour, yeast, white sugar, and salt.  When milk mixture has cooled to warm (not hot) add it to the flour mixture while mixer is going.  Whisk egg and add to mixture.  Beat for about 1 minute or until ingredients are well combined.

Switch to dough hook on mixer and add remaining flour until dough just starts to leave the sides of the bowl.  It will be very soft and a little sticky.  Continue to knead for 5 minutes.  Turn dough out onto a floured surface and let rest for about 10 minutes.

Roll dough into a rectangle about 12x14 inches.  Spread melted butter over dough.  Combine brown sugar and cinnamon in a small bowl.  Sprinkle evenly over butter.  Be sure to go all the way to the ends.  Roll up from the longer side and pinch edges closed.  Cut into about 12 rolls using dental floss.  Place in a greased baking pan.  Cover pan with a clean towel and place in a warm place to rise for 30 minutes.

Bake rolls at 350 degrees for 15-20 minutes or until light golden brown.  Spread with icing while still warm.

Makes about 12 rolls.

Icing:

2 cups powdered sugar

2 Tbsp. softened butter

1 tsp. vanilla

1/2-1 tsp. almond extract

2-3 Tbsp. milk

Cream powdered sugar, butter, vanilla, almond extract, and 2 Tbsp. milk.  Mix until smooth and creamy.  If too thick, add more milk half a tablespoon at a time until desired thickness.  Spread on warm cinnamon rolls.