One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting

Make the dough:

1. Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 rolls) and a 9×5-inch loaf pan (holds about 5 rolls) OR prepare a 9×13 pan by spraying with cooking spray or grease and flour the pan(s); set aside. See blog post above for explanation about pan sizes.
2. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Note – Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.
3. Turn dough out onto a Silpat-lined or cooking sprayed work surface.
4. Using a rolling pin, roll dough into a rectangle that’s approximately 9×14 inches. Use a 9×13 pan and just eyeball it so the dough is a little longer than the pan.

Make the Filling:

1. Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.
2. In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough.
3. Starting with the 14-inch side, roll dough up into a tight log.
4. Make approximately 1-inch slices using plain (not mint) waxed or unwaxed dental floss. It’s the best way to slice rolls so they don’t get squished and lopsided.
5. Place rolls into prepared pan(s).
6. Bake for about 20 minutes, or until cooked through and set. I baked for exactly 20 minutes. Watch rolls closely so you don’t burn them. The dough is so white and will fool you into thinking it’s still raw when it’s not. Rolls continue to firm up as they cool. 
7. While rolls bake, make the frosting.

Make the Frosting:

1. Combine all frosting ingredients in a medium mixing bowl, and beat with an electric mixer or by hand with a whisk until smooth and combined. Based on desired frosting consistency, you may need to play with the sugar and cream ratios slightly.
2. Apply frosting to rolls as desired. I placed some frosting in a small sandwich bag, cut the corner, and made swirls. Smearing it on fast and thick with a spatula is what I prefer to do when not photographing them.