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Thick cinnamon sugar swirls in a fluffy pastry topped with decadent cream cheese frosting. The ultimate comfort food!
Add yeast to the water in a large bowl. Don’t worry about getting it all to dissolve. Add the salt, sugar, and all of the flour, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing it. Mix with a wooden spoon. If necessary, reach into your bowl and press the mixture together with your hands. Don’t knead! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. Dough should be wet and loose enough to conform to the shape of the container.
Cover the bowl with a towel that fits well over the bowl you’re using. Allow the mixture to rise at room temperature for two hours. Refrigerate the dough for 30 minutes to an hour after it rises (it will make the dough easier to work with). Meanwhile, make the filling.
Beat together the cinnamon, brown sugar, salt, and butter until combined. Set aside.
Remove the dough from the refrigerator and cut it evenly in half. Take one half of the dough and pat it with flour. Lay it on a lightly floured surface and roll out into a 1/8 inch thick rectangle. Spread the half of the filling mixture evenly over the top surface of the dough. Roll it up tightly into a log, rolling it lengthwise. Cut into eight even sized slices/rolls and put the rolls into 9-inch cake pans. Repeat with the remaining dough and filling in a separate cake pan.
Let them both rise at covered, at room temperature for one hour. Towards the end of the rising period, preheat oven to 350 F.
Bake at 350 F for 25-30 minutes or until the tops and edges are golden brown. After pulling them out of the oven, cut around each roll with a knife to separate them. Let them cool while making the glaze.
To make the glaze beat together the cream cheese, butter, powdered sugar and vanilla until it forms a smooth mixture. Add a teaspoon of milk at a time to smooth the mixture together if needed. Dip the tops of the cinnamon rolls into the cream cheese mixture. Serve and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!