Cinnamon Rolls

Ingredients

Rolls

• 1 cup warm milk
• 1/2 cup sugar
• 5 tablespoon butter, softened
• 2 large egg
• 1/2 teaspoon vanilla
• 4 cup unbleached all-purpose flour
• 2 1/4 teaspoon active dry yeast
• 1 teaspoon salt

Filling

• 6667/10000-1 cup packed brown sugar
• 2 tablespoon Cinnamon
• 3333/10000 cup unsalted butter, softened

Frosting

• 8 ounce cream cheese
• 1/4 cup unsalted butter
• 1 tablespoon milk
• 1/2 teaspoon vanilla
• Pinch of salt
• 2 cup powdered sugar

Alternative Icing

• 2 cup confectioner`s sugar
• 2 tablespoon butter, softened
• 1 teaspoon vanilla
• 1 tablespoon milk, orange juice works so great too

Directions

1. Mix milk, sugar, butter, vanilla and eggs with a whisk or a stand mixer.
2. Add flour (one cup at a time), yeast and salt.
3. Knead for about 5-7 minutes.
4. Place in a greased bowl, cover, and set aside to rest until doubled.
5. For the filling, combine the brown sugar and cinnamon in a bowl.
6. Place dough onto clean surface and roll into rectangle.
7. Spread the softened butter over the surface of the dough, then sprinkle the sugar mixture evenly over the surface.
8. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Let rise in a warm place until doubled in size.
9. Preheat oven to 375 degrees. Bake for 20-25 minutes or until light golden brown.
10. While the rolls are baking, combine the icing ingredients, adding the powdered sugar a little bit at a time to avoid a mess.
11. Beat well with an electric mixer until fluffy.
12. Frost rolls once removed from the oven.

Variation

1. Add 2-3 tablespoons maple syrup to the icing.

Alternative Icing

1. Mix the confectioners sugar, butter, and vanilla together.
2. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
3. Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
4. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.