The Ingredients:
- Cinnamon (1 tbsp)
- Brown sugar (1/3 cup)
- Flour (2 3/4 cup)
- Sugar (1/4 cup)
- Salt (1/2 tsp)
- Yeast (2 1/4 tsp)
- Whole Milk (3/4 cup)
- Butter (5 tbsp)
- Eggs (1)
- Cream Cheese (4 oz)
- Vanilla Extract (1 tsp)
- Confectioners’ sugar ( 2/3 cup)
The Directions:
- Mix all of the dry ingredients (sugar, flour, and salt) into a large bowl and then set aside.
- Combine 3 tbsp of butter and 3/4 cup of milk together and microwave in heat safe bowl or heat on stove.
- Whisk the yeast into the milk butter mixture until it is completely dissolved.
- Pour the mixture into the dry ingredients, add the egg, and stir with wooden spoon, rubber spatula, or stand mixer until a soft dough forms.
- Transfer the dough to a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes. Place dough in a lightly greased bowl and cover. Let the dough rest for 10 minutes.
- Roll the dough out in 14×8 inch rectangle. Soften some butter and spread across top. Mix together the cinnamon and brown sugar and sprinkle this over top the dough. Roll up the dough to make a 14 inch log.
- Cut the log into 10 to 12 even rolls and arrange them onto a lightly greased 9 or 10 inch round cake pan, pie dish, or square baking pan.
- Cover pan with aluminum foil or plastic wrap. Allow the rolls to rise in relatively warm environment for 60 to 90 minutes or until you notice the size has doubled.
- After the rolls have doubled in size, preheat oven to 375 degree F or 190 degrees C. Bake for 24 to 27 minutes, or until lightly browned. If you notice tops are browning too quickly, loosely tent th pan with aluminum foil and continue baking. When done, remove the rolls and place them on a wire rack.
- In medium bowl, beat the cream cheese until smooth and creamy. Add 2 tbsp butter and beat again until smooth and combined. Then beat in the confectioners’ sugar and vanilla extract until combined.
- Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. Left over cinnamon rolls can be stored for 2 days in room temperature and 5 days in the refrigerator.
Recipe courtesy of Sally’s Baking Recipes – Easy Cinnamon Rolls From Scratch