Cinnamon Rolls

11:08:00 AM AnnMarie Brown 0 Comments

Cinnamon Rolls

Serving Size 12

1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)

1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened

1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar

Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.

Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.

Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.

Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.

After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.