Cinnamon Rolls With Cream Cheese Frosting
Add warm water, vegetable oil, sugar and yeast to a mixer and let sit for 10 minutes to activate.
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Once the yeast is fluffy and activated add 2 eggs.
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Add salt and flour. You may need to add 1/4 cup extra flour if it is too sticky. Use the dough hook.
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Grease your hands to remove the dough.
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Add 1-2 tablespoons oil to a clean counter.
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Grease your hands again and remove the dough. Spread out to form a rectangle.
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Spread softened butter onto the whole surface area of the dough.
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Measure out 1 cup packed brown sugar.
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Add the brown sugar to the dough and spread out to cover the whole surface area.
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Sprinkle with ground cinnamon.
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Pat the filling down slightly.
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Roll and pinch a seam. Then continue to tightly roll the dough into a log.
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Using a bench scraper, cut the log in half and each half in half again until you have 16 rolls.
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Spray a 9x13 pan with cooking spray and add the rolls. Bake at 400 F for 15 minutes.
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Make the frosting by creaming together butter and cream cheese. Add powdered sugar and vanilla.
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Remove the cinnamon rolls from the oven and let cool for 2 minutes.
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Add frosting and spread evenly with an offset spatula.
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