Cinnamon Rolls
Compiled by Kristen W
Yield: about 24 rolls (can fit 24 on a 11x17 pan)
Dough:
1 TB yeast
1 3/4 c. warm water
1/2 tsp. sugar
1/4 c. sugar
2 tsp salt
1 egg
1/3 c. powdered milk
1/3 c. canola oil
5 c. flour (added one cup at a time)
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Filing:
8 TB butter, softened
1 c. packed light brown sugar
2 TB cinnamon
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Icing:
2 ounces cream cheese, softened
8 tablespoons (1 stick, 4 ounces) butter, softened
Pinch salt
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1 3/4 cups (7 ounces) powdered sugar
In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes. Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled.
Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)
Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.
Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!
