We love yeasty carbs in this house. Cinnamon rolls are a particular favorite, although we like to refer to them as "Sweet Buns" then chase after small children and try to pinch theirs. We may have to change tactics when they get older, but for now it's awfully delightful.
For de-licious cinnamon rolls, just use half of the dough (enough for 1 loaf) from bread recipe. Follow the instructions up to the point of making the dough into a loaf. Now, spread on some yummy filling:
Filling:
4 T. butter, melted
1 c. brown sugar
1 T. cinnamon
Mix with fork 'til grainy/crumbly paste and spread over dough. Roll up jelly roll style, pinching seam together. Slice into 12 rounds (a serrated knife works great!) and place in buttered 9x13 dish. Let rise again for 30 minutes then preheat oven to 375 degrees. Bake for about 20 minutes.
Let cool but while still warm, drizzle/slather icing on top:
Icing:
1 c. powdered sugar
2 T. milk (more if needed)
1/2 t. vanilla
-or-
4 T. soft butter (Once, I used a little orange juice instead and it worked great!)
1/3 c. cream cheese
1/2 t. vanilla
pinch of salt
1 c. powdered sugar
