My friend Heidi posted these in her notes on Facebook. I LOVED that they really only took an hour. Usually I don’t have the patience for cinnamon rolls, but these were perfect for my attention span.

Dough:

5 1/4 cup white unbleached bread flour
1/4 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp instant yeast
1 egg
2 cups hot water

Mix dry ingredients. Add egg and water. Mix for 1 minute and check consistency. If dough is too dry, add a tiny amount of water. If too moist, add a little flour. Mix for 5 minutes. Spray counter with Pam. Roll out dough until it is about 16 by 21 inches.

Filling:

1 cup brown sugar
2 1/2 Tbsp cinnamon
1/3 cup softened butter

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Roll the dough up from the long side and cut into 16 slices. Place into two 9×13 pans sprayed with Pam. Cover and let rise for 20 minutes. Bake at 400 for 13 minutes.

Icing:

1 stick butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, beat cream cheese and butter until combined, add vanilla, salt, and sugar and beat until fluffy–a few seconds. When rolls are done, immediately spread with icing. Best eaten warm. Enjoy!!!

I didn’t have cream cheese, so we just made regular frosting…still good!