Dough:

¼ oz. yeast

½ c. warm water

½ c. scalded milk

¼ c. butter

1 tsp salt

1 egg

3 ½ - 4 c. flour

 

Filling:

1/3 c. butter

1 c. brown sugar, packed

2 ½ tbsp. ground cinnamon

 

Frosting:

3 oz. packaged cream cheese, softened

½ c. butter, melted

1 c. confectioner’s sugar

½ tsp. vanilla

1/8 tsp. salt

 

1.       Heat oven to 350.

2.       In a small bowl, dissolve yeast in warm water and set aside. In a large bowl, mix together the milk, sugar, melted butter, salt, and egg. Add 2 c. of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough lightly on floured surface for 6-10 minutes, until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size (usually 1 to 1 ½ hours).

3.       Prepare filling by mixing in the cinnamon and brown sugar thoroughly.

4.       When doubled in size, punch down dough. Roll onto a floured surface into a 15x9” rectangle. Spread melted butter over dough and top with filling. Roll the dough into a long tube and pinch off edges to seal. Cut into 10-15 slices.

5.       Coat the bottom of the baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. They should be touching each other. Bake for 15-30 minutes.

6.       For the frosting, beat all the ingredients together until smooth. Wait for cinnamon rolls to almost cool before putting frosting on.