From Better Homes and Gardens: The New Cookbook
Makes 24 rolls
4 3/4 to 5 1/4 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup all purpose flour
1 tablespoon ground cinnamon
1/3 cup butter or margarine
1/2 cup chopped pecans (optional)
1/2 cup golden raisins (optional)
1 tablespoon half and half or light cream
1. In a large mixing bowl, combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup butter, granulated sugar, and salt just until warm (120 to 130F) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile lightly grease two baking sheets; set aside. For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon; cut in 1/3 cup butter until the mixture resembles coarse crumbs.
4. Roll each half of dough into 12x8-inch rectangle. Sprinkle filling over dough rectangles. If desired, sprinkle with raisings and/or pecans. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down on prepared baking sheets.
5. Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. (Or, to bake rolls right away, don't chill the dough. Instead, cover loosely; let dough rise in a warm place until nearly double, about 30 minutes.)
6. Break any surface bubbles with a greased toothpick. Brush dough with half-and-half. Bake in a 375F oven for 20-25 minutes or until light brown (if necessary, cover rolls with foil the last 5 to 10 minutes of baking to prevent overbrowning). Remove from oven. Brush again with half-and-half. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Ice with frosting or drizzle with glaze.
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
3 cups confectioners' sugar
1 tablespoon milk
1. Stir together all ingredients until smooth.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/04/cinnamon-rolls-with-cream-cheese-icing.html
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