These Luck of the Irish cinnamon rolls are the perfect start to St. Paddy’s Day. They have a soft and fluffy dough, then filled with butter, cinnamon, and brown sugar, and topped with a cream cheese frosting and lucky charms. They’re just so delicious, the whole family will think they found the pot of gold with these!

Time Saving Tips:

• Can I make the cinnamon rolls ahead of time? Yes, you can do everything but bake them ahead of time! Make the dough, add the filling, roll out and slice the cinnamon rolls and set on a baking sheet. Cover in plastic wrap and place in the refrigerator overnight. Take them out an hour before you are ready to bake the cinnamon rolls. You can also make the cream cheese frosting the night before too. This way you only have to let the rolls rise and bake in the morning, saving more time

• Can I freeze the cinnamon rolls? Yes, same as above, you can make the dough, add the filling, roll out and slice the cinnamon rolls then flash freeze them on a baking sheet. After about an hour place them in a zip lock bag, removing as much air as possible, and freeze. Thaw and bake them when you are ready. They should last in the freezer for up to 3 months

Luck of the Irish Cinnamon Rolls

Ingredients

Sweet Dough

• 2 1/4 tsp active dry yeast

• 1 cup milk

• 1/3 cup sugar

• 6 tbsp salted butter, softened

• 2 eggs + 1 egg yolk, room temperature

• 1 tsp vanilla

• 4 1/4 cup AP flour

Filling

• 6 tbsp salted butter, softened

• 2 tbsp cinnamon

• 1 cup brown sugar

Frosting

• 4 ounces cream cheese, softened

• 4 tbsp salted butter, softened

• 2 cups powdered sugar

• 2 tsp half & half or whole milk

• 1 tsp vanilla extract

• Green food coloring

• Lucky charms marshmallows

Instructions

• Heat milk between 105 - 110 degrees and pour yeast in, set aside for 5 minutes to let it become active

• In a mixing bowl add sugar, butter, eggs, vanilla extract and flour.  Mix well and add in milk / yeast mixture.  In a stand mixer with a dough hook, turn on medium high speed and let knead for about 10 minutes or until dough passes the windowpane test. Place dough in a greased bowl and cover with a tea towel. Let rise for 1 hour or until dough has doubled in size

• On a well floured surface roll dough out into a 12 x 16 inch rectangle. The dough should be about 1/4th inch thick. Spread the butter all over the dough, then sprinkle on the cinnamon and brown sugar. With your hand, lightly mix together the cinnamon and brown sugar, making sure to evenly spread the filling all over the dough. Starting on the long edge of the dough roll the dough from the bottom to top tightly. Cut the dough into 12 cinnamon rolls - I like to use dental floss or a sharp knife. Place the cinnamon rolls into a 9x13 baking dish and cover with a tea towel. Let the rolls rise again for 30 minutes or until the have doubled in size

• In a preheated 350 degree oven bake the cinnamon rolls for about 20 minutes or until golden brown. While the cinnamon rolls are baking whip together the cream cheese and butter, slowly adding in the powdered sugar. Once the powdered sugar is incorporated add half & half, vanilla extract and green food dye. Whip together until fluffy. Spread on the cinnamon rolls and top with lucky charms marshmallows