I feel like it would be a crime on my end not to share this amazing recipe with everyone. Has anyone else just been lying in bed, watching TV and all of a sudden it hits you… the hunger? An unbearable craving. Craving something so delicious that it will make your mouth water.

To be honest, you probably aren't even hungry, you just desire this single food, but you know it's late. It's too late to cook the deliciousness that you desire. So you push it off till morning and decide that it's necessary for your well-being to fulfill this unending craving.

What might that craving be? Cinnamon rolls. Not just any cinnamon rolls, but the best dang cinnamon rolls you will ever taste. Where would you get them from? Is it worth it to drive to go get them, WILL YOU SURVIVE WITHOUT THEM?

The answer is probably yes, BUT you don’t want to.

Here is what I have to offer you, the best homemade cinnamon roll you will ever taste. These cinnamon rolls are comparable to Cinnabon, Pillsbury and any restaurant you will ever taste. The best part is, they are homemade! I found this recipe perusing Pinterest and I am ecstatic I tried it!

Thanks to Anna Monette Roberts and Popsugar, this recipe was able to be shared! If you want to check out the original article check it out here. Although this recipe is awesome, I am going to share some tips and tricks that helped make this recipe the best dang thing ever!!

So, here is the recipe!

Cinnamon Rolls With Cream-Cheese Icing

Notes

The dough, icing and cinnamon sugar filling can be made the night before, so this recipe will only take an hour the morning you make the rolls. Store the icing as well as the dough in the refrigerator overnight. When you wake up, all you have to do is roll out and assemble the rolls, which takes 20-30 minutes, tops. Let the icing thaw slightly as you prep and bake the dough.

Ingredients

For dough:
3-1/2 cups all-purpose flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon sugar
2 tablespoons butter, cold
2 eggs
1 cup milk

For filling:
4 tablespoons butter, melted
3/4 cup sugar
1 tablespoon plus 1 teaspoon cinnamon

For icing:
4 tablespoons butter, softened
4 ounces (1/2 package) cream cheese, softened
1-1/4 cup powdered sugar, sifted

Directions

1. To make dough: Combine flour, yeast, salt, sugar and butter in a food processor. Pulse machine to cut butter throughout flour. Add eggs and pulse a few times. With machine running, slowly pour in 3/4 cup milk through feed tube. Process for about 30 seconds. Add more milk, if necessary, 1 tablespoon at a time, until mixture forms a slightly sticky ball. If dough is too wet, then add more flour, 1 tablespoon at a time.
2. Turn dough out onto floured work surface, and knead by hand for about 5 minutes. Form a smooth, round dough ball, return it to the bowl and cover with plastic wrap. Let dough rise in a warm area for 1 to 2 hours, or until it doubles in size. Alternatively, for a slow rise, store in refrigerator overnight (up to 6 to 8 hours).
3. Preheat oven to 350°F. Melt 4 tablespoons of butter. Use a pastry brush to apply butter to the insides of a 9-by-13-inch casserole dish. In a separate bowl, combine 3/4 cup sugar and cinnamon. Set aside.
4. To assemble: Turn risen dough out onto a floured surface, and roll dough out until it is 1/4-inch thick. Use a pastry brush to liberally apply melted butter all over the top. Then sprinkle cinnamon sugar mixture on top of dough, making sure to leave 1/4-inch borders without sugar. Spread sugar evenly around the dough using a plastic bowl scraper, and then press it into the dough using a fork. Use bowl scraper to help you roll the dough into a tight log. Slice it into 20 pieces (about 1/2-inch thick). Transfer dough pieces with bowl scraper (so cinnamon sugar does not pour out), and place them cut side up into prepared baking dish. Once all pieces are placed side by side, apply remaining melted butter on top of the dough with a pastry brush. Bake for 20-25 minutes, or until dough begins to turn golden brown on top.
5. To ice: While dough is baking, whip butter and cream cheese together in a mixer. Add powdered sugar, and mix until all ingredients are incorporated. Pour icing over hot cinnamon rolls, and use a spatula to spread icing over cinnamon rolls. Serve immediately.

Second, here is what I learned…

- If you don’t like cream cheese frosting, that is totally acceptable! Try mixing 4 tablespoons of butter, 4 tablespoons of milk (any milk you want) and 1 cup of powdered sugar. If it is too watery or not the right substance, try adding some more powdered sugar or milk to get the perfect consistency.

- Having the dough sit the night before, was probably the best decision I have ever made. The texture of the dough was just so fluffy it was to die for! However, if you are in a rush and want to make it the same day, don’t you worry! This recipe works just as well by letting it sit for an hour or two. Just remember that it may not be as fluffy in texture as letting it sit overnight.

- Don’t have all the heavy equipment that are listed in the directions. FEAR NOT, you can do it all by hand. You will definitely gain some muscles, but it works!

- Make sure you have a good rolling pin to get the optimal consistency of the dough!

-If you want a slightly different flavor in the cinnamon rolls when you are making it I have some suggestions for you. If it is fall and you want some pumpkin pie type flavors but you don’t want to deal with the pumpkin puree. Try mixing pumpkin flavor in the dough, approximately 1 tsp and in the cinnamon mix, add 4 teaspoons of pumpkin spice with the cinnamon. It won’t be super strong, but it will be strong enough to taste the flavors. During the winter time, I have also added 4 teaspoons of nutmeg to the cinnamon to give it a festive flavor.

-Finally, I am working on a gluten-free recipe that achieves all the same amazing-ness, so stay tuned.

Never panic with those cravings and desires for cinnamon rolls. These are amazing right out of the oven and even a couple days later. Just make sure to cover them. For all you who love baking and those who struggle, this is a recipe that I would suggest all of you try. You will not regret it!

Enjoy!