Who doesn't love a cinnamon roll? I have experimented with various recipes and had one kitchen fire to put together my version of this brunch time favorite.
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package quick rise yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter, softened
Cream Cheese Icing
1/4 cup, 1 stick, softened butter
4 oz cream cheese, room temperature
1 1/2 cups powdered sugar
1 tsp of pure vanilla or vanilla extract
Preheat oven to 350F.
Heat the milk on medium heat until it bubbles, remove from heat. Mix in butter; stir until melted. Set aside to cool.
Combine 2 1/4 cup flour, yeast, sugar and salt in a large mixing bowl. Add water,egg and milk; combine. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When combined turn onto a lightly floured surface and knead until smooth, about 5 minutes.If the dough is too sticky sprinkle lightly with flour to help absorb excess moisture.
Cover the dough with a damp cloth and let rise for 10 minutes. Use this time to mix together brown sugar, cinnamon, softened margarine; set aside.
Roll dough into an approx.12x9 inch rectangle. Spread dough evenly with filling. Roll dough into a tube and pinch seam to seal. Cut into 12 equal size pieces and place into a lightly greased muffin tin. Cover and let rise until doubled, about 30 minutes.
Bake for 15- 20 minutes, or until browned. Remove from muffin tins to cool. Rolls can be iced while they are still warm, or you can wait until they are completely cooled.
For the Cream Cheese Icing combine on high-medium speed butter, cream cheese, and vanilla. Once combine and smooth slowly start to add powdered sugar 1/2 cup at a time until everything is incorporated. Any extra icing can be stored in the fridge for about a week.
The dough can be made in advance and frozen for future use. Once the dough has been cut into individual pieces place into a waxed paper lined tray or container. Cover the top of the pieces with waxed paper as well. Seal try or container well with plastic wrap and freeze. When you are are ready to bake pull from freezer and let thaw and rise for about 30-40 minutes or until they are soft to the touch. They are now ready to bake.
Disclaimer: I baked the first batch off while still slightly frozen and got burned bottoms. If baking them off while frozen I would lower the temp to allow for a longer bake time.