Cinnamon Rolls

3 1/2-4 c. bread flour

1 pkg. active dry yeast

1 c. milk

1/2 c. sugar

1/3 c. butter

pinch salt

1 egg


Combine 1 1/2 c. of the flour and the yeast into a large mixing bowl.  Place the milk, sugar, butter and salt into a saucepan and warm to 120-130*.  Add to flour mixture along with the egg and beat on low speed with a paddle attachment until combined.  Turn mixer to high speed and beat for 3 more minutes. Add the remaining flour, 1/2 c. at a time until no more will be incorporated.  Remove paddle attachment and use bread hook to knead dough until smooth and elastic.  Remove from bowl.  Oil bowl or spray with olive oil.  Return ball of dough to bowl, turning to cover surface of bowl with oil.  Cover with a tea towel that has been dampened with warm water and place in a warm area to rise for approx. 2 hour or until doubled in size.


Punch dough down. Turn onto a lightly floured surface, cover with dampened towel and rest for 10 minutes.  Roll dough into an 18x10 rectangle.


2 T. butter, softened

3/4 c. brown sugar, packed

2 t. cinnamon


Spread 2 T. of butter on the rectangle of dough and then sprinkle with the sugar and cinnamon.  Starting from the long side, tightly roll into a spiral.  Pinch seam to seal.


Cut the dough crosswise into 12 even slices.  Place slices in a greased 13x9x2 pan.  Place pan in refrigerator overnight covered with plastic wrap that has been sprayed with cooking spray.


In the morning remove the rolls from the refrigerator and allow to come to room temperature (approx. 20 minutes).  Brush rolls with a few teaspoons of milk or half and half and bake at 350* for 25-30 minutes, until golden brown. 


While Cinnamon Rolls are baking make the icing.


2 oz. Neufchatel Cheese, room temp 

7 T. butter, softened

1/2 t. vanilla

2 T. milk

1 1/2 c. powdered sugar

pinch salt


Beat together the cheese and butter until fluffy.  Add vanilla and milk, gradually add powdered sugar and pinch of salt, beating until smooth.


Remove rolls from oven and top with icing.