While temp-tations® is also great for baking store-bought, canned cinnamon rolls, you have to at least make them from scratch once in your life! There is nothing like a fresh, homemade cinnamon roll straight out of the oven, and this recipe is one of the best! - Tara
- 2 large eggs
- 1 (1/4-oz.) packet active dry yeast
- 1 cup milk, heated until warm
- 5 tablespoons butter or margarine, melted
- 3 1/2 cups all-purpose flour
- 1/2 cup Bisquick baking mix
- 1/2 cup sugar
- 3/4 teaspoon salt
- 5 tablespoons butter or margarine, softened
- 1 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons butter or margarine, melted
- 1 cup powdered sugar
- In a large mixing bowl, whisk eggs until frothy. Whisk in yeast, milk, and melted butter and let sit for 10 minutes.
- Add the remaining Dough ingredients to the mixing bowl, and mix into a sticky dough. Transfer to a well-floured surface and knead, adding additional flour, just until no longer sticky. Return ball of dough to the mixing bowl, cover, and put in a warm place to rise for 1 hour.
- On a well-floured surface, use a rolling pin to roll out dough, until it is a large, 1/4-inch thick rectangle. Spread the softened butter on the surface of the dough to start the filling. Combine brown sugar and cinnamon, and sprinkle evenly over the buttered dough.
- Spray a 4-quart temp-tations® baking dish with nonstick cooking spray. Grab the short side of the dough, and roll entire length of dough into a pinwheel, pressing firmly as you go. Slice rolled pinwheel into 1 1/4 inch thick rounds and place into baking dish. It's okay if they are touching. You should have enough rounds to fill the dish. Cover and let rise in a warm place for another 30 minutes.
- Preheat oven to 400 degrees and bake cinnamon rolls 18-22 minutes, or until the tops are golden brown. Combine melted butter and powdered sugar to create the icing. If icing is hard, microwave 10-15 seconds to soften. Spoon icing over cinnamon rolls while still hot, and serve.