This is my Grandma Schatz’s bread recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace. This is a copycat Cinnabon recipe.
Add instant yeast (not RapidRise) to flour and shake gently to mix in.
Add sugar, salt, warm milk, butter, and eggs.
Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.
Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.
While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.
Spread the softened butter over the surface of the dough.
Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.
From the long edge, roll the dough down to the bottom edge.
Lightly grease two 8″ round pans and place parchment circles in pans.
Using a knife, slice the dough in half lengthwise.
Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.
Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.
Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.
While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.
Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.
When the rolls are done, spread generously with icing.
Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water).
Chill dough for ~30 minutes to make it easier to work with. Chill dough between batches.
Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
Cut dough into 3x3 inch squares using a pizza/dough cutter.
Put 3+ chocolate chips in the middle.
Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
Let cool for ~10 minutes.
Roll in powdered sugar using a ziplock bag.
Put cookies in container/ziplock and store in the freezer for best taste.