Christmas Morning Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 1 cup Brown sugar, light
  • 2 tbsp Cinnamon
  • 1 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 2 1/4 tsp Quick rising yeast
  • 2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter
  • 2 oz Cream cheese
  • 1 1/8 cup Milk

Found on fortheloveofcrust.com

Description

Directions

• In a large bowl, stir together warm milk, yeast, and sugar. Set aside and allow to proof for 10 minutes. Your yeast should look kind of foamy and thick after proofing. If not, your yeast may no longer be active, and you will need to start again with new yeast.
• Once proofed, add butter, vanilla, salt, eggs, and flour. Using the dough hooks on a hand mixer or a fork, combine all ingredients until relatively smooth and doughy. Lightly flour countertop or working space and remove dough from bowl. With your hands, knead dough for 5-7 minutes. When dough is ready, it will become elastic and begin to spring back to shape when pressed on.
• Roll dough into a large ball and place in a lightly greased bowl to rise. Cover with plastic wrap and set in a warm area of your house. Allow to rise until doubled in size, usually 45minutes to 1 1/2 hours.
• Preheat the oven to 400ºF. Prep a 9x13 pan with cooking spray (unless refrigerating the rolls overnight)
• Meanwhile, make the cinnamon sugar filling by mixing the cinnamon and brown sugar in a bowl.
• Once your dough has doubled in size, lightly flour your countertop or workspace and turn dough out onto surface. With a rolling pin, roll dough out to 12x24 rectangle. It should be close to 1/2 thick.
• Spread the melted butter all over the dough and then sprinkle cinnamon sugar on evenly. Roll the dough into a log, starting with the long side. Roll tight and then cut the log into 12 equal rolls; each should be about 2 wide. Place rolls in pan and allow to rise for another 30-45 minutes. (If refrigerating overnight to bake in the morning, DO NOT allow to rise. Instead, after putting the rolls in the pan, cover them and place them in the refrigerator. Allow to rise in the morning for 30-45 minutes before baking).
• Meanwhile, make the cream cheese icing by beating together the cream cheese and butter in a bowl with an electric mixer. Once smooth, add in milk and vanilla and continue to beat. Slowly add in confectioners sugar and beat until smooth and creamy.
• Bake rolls in preheated oven for 15 minutes or until tops are lightly golden brown. Remove from oven and allow to cool for 15-20 minutes before spreading icing on top. Serve warm or allow to cool to room temperature and then store in an airtight container for up to 5 days.

Nutrition