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Homemade Cinnamon Rolls

Cinnamon rolls are a favorite in our house. It doesn't matter if it's store bought, from a fancy coffee shop, or made from scratch. Wait, who makes cinnamon rolls from scratch? ME. I do.

This Christmas was one for the books. As always, I    ended up with wayyyy more stuff than I     actually needed but was SOOOOO grateful for it all at the same time. Eddie K got me the most perfect piece of white shiny metal I've ever seen: a Kitchen Aid mixer (complete with the upgraded large glass bowl.) EEK! First item to make? Cinnamon rolls. 

Don't leave the post yet....they were surprisingly easy. Here's how to make your man happy while using your new favorite thing on earth. 

What You Need:
4-1/2 to 5 cups all-purpose flour
1/3 cup sugar
packets Fleischmann's® RapidRise Yeast
teaspoon salt
1-1/2 cups water
tablespoons butter or margarine
1/3 cup sugar
teaspoons ground cinnamon
tablespoons butter OR margarine, very soft
2-1/2 cups powdered sugar
tablespoons butter OR margarine, softened
2 to 3 tablespoons milk
teaspoon pure vanilla extract

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F.  Butter won’t melt completely). Add to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
Knead  on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
For filling, combine sugar and cinnamon in a small bowl.  Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin.   Spread 3 tablespoons  butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly.  Pinch seams to seal.  Cut into 12 equal pieces.  TIP:  Use unflavored dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.  Place, cut sides down, in greased  13 x 9 inch baking pan . Cover with towel; let rise in warm place  until doubled in size, about 1 hour .
Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy.  Spread over rolls.