Conference Cinnamon Rolls - World's Best? YES!!

I considered naming these, Holy Rollers, or maybe Celestial Cinnamon Rolls but I didn't know if the world of blog readers would appreciate such a silly title. 

Each Conference, my family counts on me to make these little joys.  We have our traditions when it comes to Conference.  We spend the day in our lounge clothes, we have amazing breakfasts, we take walks between sessions, and say shhhhhh.... a lot.  As my little Noah says, "we should have conference every week, so our whole family can always be together."  And that is the joy of Conference, being together, all day, and enjoying listening to the word of God.  Nothing could be better.

Well, maybe, these cinnamon rolls are pretty close to heaven. I got this recipe a few years ago from my dear sister, and have been making them since.  I love that these cinnamon rolls are rich, moist, and decadent.  Since they are such a delight to me, I thought I should share them with the masses.

It starts with this:

Conference Cinnamon Rolls

ROLLS

1 1/4 oz dry yeast

1 tsp. Salt

1 cup warm milk

2 eggs

1/2 c. granulated sugar

4 cups all purpose flour

1/3 cup butter, melted

Dissolve yeast in warm milk in large bowl.  Add sugar, butter, salt, eggs, and flour and mix well. Knead dough into large ball using your hands dusted with flour.  Put in bowl, cover, let rise in a warm place about 1 hour, or until dough has doubled in size. Roll dough onto lightly floured surface, flat until it is approximately 21 inches long and 16inches wide, 1/4” thick.  

**Note: I like to make the dough the night before, and put it in the fridge. It's a sticky dough, and much easier to work with when it's cold.

Preheat oven to 400 degrees.

FILLING

1 cup packed brown sugar

1/3 cup butter, softened

2 1/2 tbs cinnamon

For filling, combine brown sugar and cinnamon.  Spread softened butter evenly over surface of dough, and sprinkle cinnamon and sugar evenly over surface.  Working carefully from top, roll dough down to bottom edge.  Cut rolled dough into 1 3/4” slices and place 6 at a time evenly spaced in greased baking pan.  Bake 10  minutes, or light brown on top.  

**Another Note: Maybe I cut my cinnamon rolls a tad bigger than the recipe writer, my cinnamon rolls always take about 15 minutes to bake.  I also like them a little light brown on top and bottom.

While rolls cook, combine icing.  Beat well with an electric mixer until fluffy. When rolls cool slightly, coat each generously with icing.    Makes 12 rolls

ICING

1 stick Butter, softened

1/4 cup  cream cheese

1/2 tsp vanilla 

1 1/2 c. powdered sugar

1/8 tsp salt

There you have it.  The world's most perfect cinnamon roll.  Heaven is about to enter your mouth.  

Enjoy!