INGREDIENTS

DOUGH FILLING FROSTING

 1 cup milk  1 cup brown sugar , packed  4 ounce cream cheese ,

 2 eggs , room temperature
 1/3 cup butter , room
temperature
 4 – 4 1/4 cups bread flour
(plus extra for rolling)
 1/2 teaspoon salt
 1/2 cup white sugar
 1 package active dry yeast
 3 tablespoons ground
cinnamon
 1/3 cup butter , softened
softened
 1/4 cup butter , softened
 1 1/2 cups confectioners’
sugar
 1/2 teaspoon vanilla
extract
 1/8 teaspoon salt

DIRECTIONS:
1. Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine
milk, butter, sugar and salt over medium heat until temperature reaches 120 to 130
degrees (butter will be almost melted). Add milk mixture to flour mixture along with
eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as
you can. (see note below for bread machine)
2. Place dough a floured surface and knead in as much flour as possible. Continue to knead
the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover
dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes.
Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
3. Roll the dough into a 18×21-inch rectangle. Spread 1/3 cup butter on the dough and top
with the brown sugar and cinnamon mixture.
4. Starting with the long side, roll up dough so you have an 18″ log. Cut into 12 even rolls.
Grease a 9×13 inch baking pan and place the rolls in the pan. Cover with plastic wrap and
a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes.
Meanwhile, preheat oven to 400 degrees F.
5. Bake rolls on the center rack about 15 minutes or until lightly browned.
6. While the rolls are baking, combine cream cheese, 1/4 cup butter, confectioners’ sugar,
vanilla extract and salt with a mixer until fluffy.
7. Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.