I used this recipe, altered just slightly.
They were, amazerolls. Seriously. So superior to the ones in the cans at the grocery store, and really easy to make.
Here's what you need.
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup butter
1 teaspoon salt
4 cups whole wheat white flour
1 cup packed brown sugar
2 1/2 tablespoonscinnamon
1/2 stick butter, softened
1/2 cup sliced almonds
2/3 brick cream cheese
1/3 cup butter
1/2 tablespoon almond extract
1/2 tablespoon vanilla
few splashes almond milk
powdered sugar to desired consistency
Here's What You Do.
Dissolve yeast in the warm milk. Add sugar, butter, salt, eggs and flour. Mix well then knead in the bowl. Add a little flour if the dough sticks too much. Cover and let rise in a warm place for about an hour.
Roll dough out on lightly floured surface(I use wax paper) to about a 1/4 inch or so thickness. If you keep it rectangular, the rolls are more evenly sized, but I don't stress it. Mix your filling ingredients(minus almonds)then spread over rolled out dough. It will be clumpy. Just use your hands and spread it out best you can. Or do it the way the original recipe called for. Your choice. Sprinkle with almonds.
Roll up, slice and place slices into greased pan. I used two glass pie plates-one for us and one for the in-laws.
Bake at 400 degrees. My two pans took about 13 minutes.
For the icing, mix up all but the powdered sugar until smooth, then add sugar until you get the consistency you want. I make it extra thick since it melts when it hits the hot roll.
If you're wondering why there's toothpicks in the photos, it is because I had to photograph the in-laws rolls since ours disappeared almost instantly. The toothpicks are to keep the plastic wrap off the icing. Ha.
The Kid and Husband devoured these. They were the best cinnamon rolls I have ever made.
In fact, I'd make them every day if I could.
Probably a good thing that I can't, though. I have enough rolls in my life as it is...