Cinnamon Rolls from Scratch

We will be combining two recipes together and creating an amazing Cinnabon Cinnamon Roll. No rising time needed for the dough.

Cinnamon Rolls

Ingredients

For the dough:

2 cups of Self Rising Flour (plus 1/2cup for kneading and rolling)
1/8 tsp of salt
2 TBS of sugar
1 cup of Fage Greek Yogurt or Almond Milk

For the filling:
1 1/2 cups light brown sugar or Coconut Palm Sugar
2 tablespoon ground cinnamon 
2 tablespoon cornstarch
4 tablespoons unsalted butter, room temperature

For the cream cheese frosting:
1 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2/3 cup of powdered sugar, sifted

Preheat oven at 350 degrees. Bake for 8-10 mins or until golden brown. Combine all dry ingredients for the dough and mix together, add yogurt and knead together. If dough is to crumbly add a but more yogurt. Place dough on a kneading mat and knead for 5-10 mins. Using a rolling pin, roll dough into a rectangle shape. 

Filling-Mix all the first three ingredients for the filling. Spread butter on dough leaving a 1/2 inch plain across the top of the dough, sprinkle cinnamon sugar mix on the buttered dough. Roll into a log and slice into rolls (about 1inch). Place rolls on a baking sheet lined with parchment paper or a Silpat. 

While the cinnamon rolls are baking, make the icing. Combine all ingredients for the icing and cream together. Drizzle cinnamon rolls directly out of the oven while still warm. Add additional icing when you are ready to serve.