- ¼ ounce (2 ¼ tsp) package active dry yeast
- ½ cup warm water
- ½ cup warm milk
- ¼ sugar
- ⅓ cup butter, melted
- 1 tsp salt
- 1 egg, lightly beaten
- 3 ½-4 cups all-purpose flour
- 1 cup packed brown sugar
- 3 tbsp cinnamon
- ⅓ cup butter, softened and cut into pieces
- ⅓ cup butter, softened and cut into pieces
- 1½ cups icing sugar
- ¼ cup cream cheese
- 1 tsp vanilla
- In a small bowl, dissolve yeast in warm water and let bloom. Set aside.
- In a large bowl, combine milk, sugar, melted butter, salt and beaten egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 minutes. Place in well-greased bowl, cover with a damp dish cloth and let rise until doubled in size, about 1 to 1½ hours depending on the environment.
- While the dough is rising, make the filling by combining the brown sugar, cinnamon and butter in a bowl. Set aside. Make the cream cheese icing by combining the butter, icing sugar, cream cheese and vanilla. Set aside.
- When the dough has finished doubling in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling evenly over the surface of the dough.
- Beginning at the long side, roll up the dough into long log. Cut into 12 equal pieces and arrange into a greased 9x13-inch baking pan. Cover with a damp dish cloth and let rise for another 30 minutes. While rising, preheat oven to 350 °F.
- Bake the rolls for 25- 30 minutes or until lightly browned. Let rest for 3-5 minutes. Spread the cream cheese icing over the warm cinnamon rolls.
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