45 Minute Cinnamon Rolls

A new tradition at our house is to make cinnamon rolls for April General Conference. I like this recipie becasue it is easy, yummy, fast, and makes just the right amount.  Anyway I rolled the dough out in a pam-sprayed cookie sheet (to save on clean up time), then poured on melted butter and generously poured heaps of sugar and then cinnamon. Instead of rolling it at this point, I used  a knife to cut strips (going the long direction) I made 10, it should be 12, mine were huge. After the strips are cut, roll each strip. (this was faster and easier for me, the insides did not squish out and it is easy to judge size-- try it.) I sat all of mine on the same pan spaced out, but believe me they will grow together. Don't be worried when you put them in the oven and they are small, they do 99% of the growing in the oven. Too easy to be true. I did not even think they tasted yeasty...amazing. haha  I got it from one of my favorite blogs: 

http://realmomkitchen.com/20/30-minute-rolls/

1 1/8 cups warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Filling:
1/4 cup butter, softened
cinnamon
sugar

Icing:
2 1/4 C powdered sugar
3 T butter, melted
1 1/2 t vanilla extract
milk ( probably a couple tablespoons or so for desired consistency)
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour.Roll out into a 9 x 13 rectangle on a well floured surface. Spread butter on dough. Sprinkle dough generously with cinnamon. Follow with sprinkling sugar over the cinnamon. This is also a generous amount. Enough to completely cover the cinnamon so you can’t see it. Roll up from the long side to make a log. Then cut into 12 slices and place on a greased cookie sheet. After shaped, let rest for 10 minutes. Bake 10 – 15 minutes @400 degrees ‘till golden brown. Remove from oven and mix up icing. Let the rolls cool a little before you put the icing on. I like to make mine on the thicker side. I like to have it thick enough you have to spoon it on and use the back side of the spoon to help it spread on the roll.