Ingredients:
Dough:
¾ C. milk¼ C. butter, softened3 ¼ C. all-purpose flour¼ C. white sugar1 (.25 ounce) pkg. instant yeast½ t. salt¼ C. water1 large egg
Cinnamon Filling:
1 C. brown sugar, packed½ C. butter, softened1 T. ground cinnamon
Icing:
7 T. butter, softened2 oz. cream cheese, softened2 T. milk½ t. vanilla extract1 ½ C. confectioners' sugar, sifted¼ t. salt
Directions:
- Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge.
- Remove from heat and stir in butter until melted, set aside.
- Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl.
- Add milk mixture, water, and egg; beat well.
- Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
- Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover with a damp cloth and let rest for 10 minutes.
- While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
- Preheat the oven to 375° F (190° C).
- Grease a 9x13-inch baking dish.
- Roll dough out on a lightly floured surface into a 12x9-inch rectangle.
- Spread brown sugar mixture over dough.
- Roll up dough and pinch seam to seal.
- Cut into 12 equal rolls and place cut-side up in the prepared baking dish.
- Cover and let rise until doubled, about 30 minutes.
- Bake in the preheated oven until browned, about 20 minutes.
- While the rolls are cooking, prepare the Icing.
- Beat together butter and cream cheese in a large bowl until creamy.
- Blend in milk and vanilla
- Gradually mix in confectioners' sugar and salt until smooth and fluffy.
- Spread over cooked cinnamon rolls.
- Serve warm
No comments:
Post a Comment