Same-Morning Yeast Cinnamon Rolls

Cinnamon rolls are usually considered a fancy treat for special occasions. But these cinnamon rolls break all the rules. Here's how this recipe hits all my must-haves:

• No overnight pre-planning needed -- roll out of bed (no bun, I mean pun, intended) with a hankering and bite into your rolls before you've finished your coffee. It takes about 90 minutes start to finish. Sweet!
• It's a yeast pastry, so nice and fluffy.
• It's light-ish on the pricey/fatty ingredients.
• It's got whole wheat flour (so a sweeter dough and added fiber).
• The icing is optional (if you want to cut down on the sticky-ness and/or want to skip a step and go right to the eating part)!

It's a variation of this quickie version. Try it and see what you think!

Dough:

• 1 1/4 cup milk
• 1/3 cup white sugar
• 1 heaping tablespoon instant dry yeast
• 1/3 cup oil
• 1 egg
• 1 cup whole wheat flour
• 2 2/3 cups white flour
• 1/2 teaspoon salt

Filling:

• 4 tablespoons butter
• 1 cup brown sugar
• 1 tablespoon cinnamon

Icing:

• 1/3 cup cream cheese (room temperature)
• 1/3 cup powdered sugar
• 1/2 teaspoon lemon juice (optional)

1. Heat the milk for 1 minute in the microwave on high. A drop should feel warm on your inner wrist.
2. To proof (kickstart) the yeast, combine the warm milk, white sugar and yeast in a large bowl. Stir together with a fork and let sit for about 5 minutes. The mixture should bubble up and look foamy.
3. Mix in oil, egg, and salt.
4. Start to add in flour with a wooden spoon. Keep stirring as long as possible, then turn it out onto a floured board.
5. Knead the dough (fold in half, press down, turn 90 degrees, repeat) for 3 minutes.
6. Form the dough into a ball and place it back in the mixing bowl. Cover it with a damp towel and let it rise in warm place (such as an oven heated to 100 degrees, then turned off) for 20 minutes.

1. Melt the butter in the microwave for 1 minute at about half power.
2. To make the filling, stir together the butter, brown sugar, and cinnamon to make a paste.
3. Turn the dough out onto the floured board. Roll it out to a rectangle about 12 by 18 X inches. Square off the corners by hand.
4. Use a spoon or spatula to spread the filling evenly over the dough.
5. Roll up the dough from the long side into a log. Use your thinnest serrated knife (like a bread or steak knife) to cut the log into 12 even slices, like this:
6. Cut the log in half.
7. Cut each half in half -- so you have four quarters.
8. Cut each quarter into 3 parts.
9. Grease a baking pan or large cast iron skillet. Arrange the rolls in the pan, cut-side up.
10. Place the pan in the (non-pre-heated) oven and set it to 375 degrees Fahrenheit. The rolls will get a second rising as it preheats.
11. When the oven reaches 375 F, bake the rolls around 25 minutes or until golden brown.
12. Remove the pan from the oven. Cool in the pan for about 15 minutes before adding the icing.

1. As the rolls bake, use an electric mixer to beat together the cream cheese, powdered sugar, and lemon juice in a bowl until smooth.
2. With the rolls still in the pan, spread the icing evenly over the tops.
3. Serve right from the pan and enjoy!