I had a craving for Cinnamon Rolls.
Started the dough on Tuesday evening.
Rolled out, cut and placed in a buttered pan.
Covered and into the fridge.
I was up early Wednesday morning so I took the pan out of the fridge and left it on the counter to continue rising and come to room temperature.
The original recipe calls for just a 30 minute rest, but it was more than hour till the rolls had risen sufficiently to bake.
Hot out of the oven.
Iced with a cream cheese frosting while still warm.
Served at 6:00 AM with a strong cup of coffee.
This recipe is from Joy of Baking.
Print Recipe
Cinnamon Rolls (Buns)
Edited March 2015
700g flour
270g milk
80g butter
75g sugar
3 eggs
5g yeast
5g salt
1 cup brown sugar
1/4 cup flour
1 tablespoon ground cinnamon
1/2 cup soft butter
1 tablespoon cream
Warm milk, add butter, sugar and salt. Add to flour. Add beaten eggs. Mix by hand. Allow to rest for 30 minutes. Mix yeast with a tablespoon of water. Add yeast and salt to flour mixture.
Mix by hand using the pinch, stretch and fold method. Allow to rest another 30 minutes. Now stretch and fold three times over the next hour. Cover and leave to rise until doubled.
Prepare filling. Mix sugar, flour and cinnamon.
Tip dough out on to flour surface. Roll out into a rectangle.
Spread with soft butter. Sprinkle brown sugar and cinnamon over the butter. Roll up jelly roll style. Seal well.
Cut into 1 1/2 to 2″ slices. (I use floss to cut) Place in buttered baking dish, leaving room between each piece. Cover. If baking same day, leave on counter until dough doubles. If baking next day, cover and place in the fridge. Take out an hour before baking. Preheat oven to 375°F. Brush rolls with cream. Bake for about 25 to 30 minutes.
Frosting
1 – 8 oz package cream cheese
1/4 cup butter softened
Powdered sugar
Vanilla
Beat cream cheese and butter together. Add powdered sugar. Beat until smooth add vanilla.
Cinnamon Rolls (Buns)
Edited March 2015
700g flour
270g milk
80g butter
75g sugar
3 eggs
5g yeast
5g salt
1 cup brown sugar
1/4 cup flour
1 tablespoon ground cinnamon
1/2 cup soft butter
1 tablespoon cream
Warm milk, add butter, sugar and salt. Add to flour. Add beaten eggs. Mix by hand. Allow to rest for 30 minutes. Mix yeast with a tablespoon of water. Add yeast and salt to flour mixture.
Mix by hand using the pinch, stretch and fold method. Allow to rest another 30 minutes. Now stretch and fold three times over the next hour. Cover and leave to rise until doubled.
Prepare filling. Mix sugar, flour and cinnamon.
Tip dough out on to flour surface. Roll out into a rectangle.
Spread with soft butter. Sprinkle brown sugar and cinnamon over the butter. Roll up jelly roll style. Seal well.
Cut into 1 1/2 to 2″ slices. (I use floss to cut) Place in buttered baking dish, leaving room between each piece. Cover. If baking same day, leave on counter until dough doubles. If baking next day, cover and place in the fridge. Take out an hour before baking. Preheat oven to 375°F. Brush rolls with cream. Bake for about 25 to 30 minutes.
Frosting
1 – 8 oz package cream cheese
1/4 cup butter softened
Powdered sugar
Vanilla
Beat cream cheese and butter together. Add powdered sugar. Beat until smooth add vanilla.
thibeaultstable.com 
Oh..Ann..:)These look sooo good:)
Amazing!
Those are perfect. I used to love those cinnamon buns in the can… I know, not supposed to admit it but yes I did. Absolutely nothing good for you in them but loved them I haven't had them in years. This is so much better. I can't wait to try the recipe.
My, oh my . . . you little TEMPTRESS you! These look divine ~ I can almost smell them from here ~ in my imagination ;)I wish I could have been there in person, I think warm cinnamon buns are one of the most wonderful & intoxicating aromas in the world.I'll say it again, you have a lucky, lucky family! Have a great weekend Ann. ((hugs))
These rolls look like perfection. Your baking and cooking skills are amazing. Always know I'll see something worthwhile on your blog.
Wow, these look fabulous! I would love one of these babies in the morning with my cup of coffee.Thanks for sharing the recipe, from Linda, your newest follower. I am the lady who designed Debbie's blog, Mountain Breaths.
you are a dangerous place to visit… first your pics just kind of explode in my head, and then that gets my tongue to wagging… looks so delish! thanks for your visit, now i can loiter and keep feasting from afar~