Cinnamon Rolls with Cream Cheese Icing

For the Dough:
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon salt
2 eggs
4 cups flour
For the Filling:
1 cup packed brown sugar
2-1/2 tablespoons cinnamon
1/3 cup butter, softened
For the Icing:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioner's sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. Dissolve the yeast in the warm milk and 1
teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add
remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of
the flour and mix until smooth. Add enough of remaining flour to
form a stiff dough. Turn out onto floured surface, and knead the
dough for 5 to 8 minutes until dough is smooth and elastic. Form
into a large ball and place in a buttered bowl, turning once to
coat surface. Cover with a warm, damp kitchen towel and let rise in
a warm place about 1 hour or until the dough has doubled in
size.

2. Roll the dough into a rectangle on a lightly floured surface,
until it is approx. 21-inch x 16-inch, and approximately 1/4-inch
thick.

3. Preheat oven to 400 F. Butter baking dish on all sides and set
aside.

4. Combine the softened butter, brown sugar and cinnamon in a bowl
until smooth. Spread mixture evenly over surface of dough.

5. Starting at the long edge, firmly roll the dough into log
pinching the seam and ends closed. Using a string or sharp knife,
cut the dough into 12 to 15 slices, and place closely together in a
greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover
and set aside in a warm place about 45 minutes, until rolls have
about doubled in size. Bake for 15 to 25 minutes or until light
golden brown.

6. While the rolls are baking, combine cream cheese, 1/4-cup of
butter, confectioner's sugar, vanilla, and salt in a mixing bowl,
and beat until fluffy. Spread evenly across hot rolls, directly out
of the oven.

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