Easy cinnamon rolls in 90 minutes

Cinnamon rolls seem to take forever to make and very likely to fail. I am glad I finally found my cinnamon roll recipe that's fail proof and tastes wonderful. Say Yes to freshly baked cinnamon rolls!!!!

(Yield 9-10 rolls)
Ingredients:
bread four/all purpose flour 5-6 cup
sugar 1/2 cup
salt 1/2 tbsp
yeast 3 tbsp
warm water 1 cup
buttermilk 3/4 cup
melted butter 1/4 cup
2 eggs

filling
cinnamon 1 tbsp
melted butter 2-3 tbsp
sugar 1/3 cup
brown sugar 1/3 cup
raisins (optional, 1/3 cup)

frosting
water 1/4 cup
powdered sugar 2 cup
1 lemon

Steps:

1. Mix together warm water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes . The yeast should start bubbling up like the second picture.
   
2. Add in salt, eggs and flour and mix for 10 minutes. Cover the dough with wet towel and rest for another 10 minutes in a warm place 
3. While resting prepare your filling. Mix together butter, brown sugar, sugar and cinnamon. It should be combined into a wet sand texture
   
4. Rol dough out on to greased countertop/silpat. Spread filling and sprinkle raisins on top. Roll up the dough, tighten the roll in the beginning to ensure a nice swirl pattern
5. Cut into 10-12 large rolls 
6. Preheat oven at 400 F. Place rolls on baking sheet. Cover rolls with wet towel again and rest for 10-15 minutes on top of the oven stove until the size enlarges again
   
7. Bake for 12-15 minutes
8. Mix frosting and pour over warm rolls. Enjoy!
   

Tips:

*bread four gives the roll a substantial texture almost like a morning bun, all purpose flour gives it a gooey soft texture. 

*do not mix in all the flour at once. Leave 1-2 cups behind, add 1/3 cup a time if the dough is too sticky.
*If your dough rises too much and become really thick, lower the temperature and bake longer. 400 F may cause browning on the outside but the inside is still uncooked
*Add your favorite frosting to taste. This time I used a lemon frosting glaze instead. For traditional flavors, add cream cheese frosting or butter sugar frosting
*Always check the texture of the dough while kneading. Test with your finger by pressing into the dough, if it bounces back it's ready. NEVER over-knead
*every time when you need to "rest" or rise the dough, make sure it's in a warm place. I usually heat up the oven just warm enough but not over 110 F, and let it rest inside the oven
*If you are using a standing mixer, always use speed 2 with a dough hook
*Closely seal your leftover rolls in a room temperature, they should last for about a week