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Cinnamon Rolls (Rebecca)


Dough
1 C. warm milk
1 Tsp instant dry yeast 
2 Tsp sugar
1 tsp salt
3 Tsp salted butter (softened)
1 Large egg 
3 C. flour (or more)

Filling
1/2 C. salted butter, melted
1 C. brown sugar
2 Tsp cinnamon

Icing
1 8oz pkg cream cheese
1 stick butter
1 2lb. Bag Powdered sugar
1 tsp vanilla
1 Tsp half and half (if too thick)

In the bowl of standing mixer, combine warm milk, yeast, sugar, salt, butter, and egg. And in flour. Use dough hook on low speed

After flour is mixed in increase speed to medium. Add more flour if necessary so that dough pulls away from the sides of the bowl. Dough should be soft but tacky if pinched and not stick to hand. 

Place dough in lightly greased mixing bowl. Cover with a towel and let rise for one hour. 

Punch down dough and then roll out to approx.  12 by 18 inch rectangle. 

Brush dough with melted butter and then combine the brown sugar and cinnamon. Gently press cinnamon mixture into buttered dough. Roll up and cute into approx 1 inch thing rolls. String is very useful. 

Place in lightly greased 9x13 pan cover with saran wrap let rise in warm place for 30-45 min. 

Preheat oven to 325 bake for just about 14 minutes until golden brown. While the rolls are baking make icing.


With hand mixer whip cream cheese and butter until fluffy. Mix in powdered sugar and vanilla. Add half and half of the glaze is too thick. 

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