This was not my first time making cinnamon rolls, and it certainly won’t be my last. I love this new recipe. It was simple and fast! I typically don’t gravitate towards recipes that involve yeast, and kneading, and rising….I just don’t have the patience required for baking. My attention span is much too short for all that measuring and waiting. This recipe does require a little tlc but its totally worth the extra effort. My family gave this recipe its definite stamp of approval!
Place all of the dry ingredients in mixer bowl and mix well. Place butter, milk, and water in a small bowl. Make sure the tap water is hot. The temp of water and milk mixture should be around 110-115 degrees. The heat from the liquid activates the yeast. You can microwave the mixture until it reaches desired temperature. Pour the milk mixture in the mixer bowl with dry ingredients. Mix with dough hook attachment for 5 minutes. The dough should pull away from the side of the bowl and be smooth and elastic to the touch. Not sticky. Add additional flour if the dough is sticky.
Place the dough on floured counter top and press or roll out until you have a 14x12 inch rectangle of dough.
Cover entire rectangle of dough with softened butter, then cover with brown sugar, and sprinkle generously with cinnamon. Roll dough tightly starting with the long end. Once you have a long roll cut the cinnamon rolls in 2 inch segments. Place rolls touching each other in greased 9x13 pan. Mix 1/2 c heavy cream and 2 Tbs. melted butter in bowl and microwave until just warm pour over cinnamon rolls. Cover with warm damp towel and allow to rise for 1 hour or until doubled in size.
Bake at 350 degrees for 20-30 minutes. While cinnamon rolls are cooking place icing ingredients in bowl and whisk until smooth. Remove cinnamon rolls from oven and spread icing generously over the warm rolls. Serve warm.