My kids and husband really enjoyed when I made these cinnamon rolls and I did love to give them out at Christmas time. Now, my grandchildren enjoy them as well. Folks have told me they love them. You can make these the night before and after you roll out and place on pan for second rise, simply cover and put in refrigerator and in the morning, set them out in a warm place and continue with the second rise.
1 cup warm milk
1 tablespoon instant dry yeast
3 tablespoons white granulated sugar
1 teaspoon salt
6 tablespoons salted butter softened
1 large egg
3 cups all-purpose flour
2 Tbsp Cinnamon (or to your taste) We like Cinnamon
¾ Cup Sugar
1 8oz Cream Cheese
1 Stick softened butter
2 C Powered Sugar
Milk to consistency desired. (We like ours thick)
Place warm milk, sugar, salt, yeast and egg in bowl. Mix until smooth. Add the flour. I stir with a rubber spatuala. The dough will be tacky but should not stick to your hands. Slowly add flour just to where the dough comes together and not sticking to your hands. The dough should be soft and smooth.
Transfer dough to oiled bowl cover with plastic and tea towel and place in warm place to rise for 1 hour .Should double in size.
After the hour punch down and roll out to a 12 x18 rectangle approx.
Melt the butter and spread on the dough to the edges. Mix cinnamon and sugar and sprinkle evenly over the dough. Roll from one end until you get a nice log of dough.Bring the edge together by gently pinching it .
Butter the bottom of your pan generously
Cut 12 equal rolls placing about 2 inches apart on 8×13 cake pan. Cover with plastic and tea towel and let rise 30- 60 minutes until doubled in size.
Bake at 375 for 20 minutes or until golden brown. When you remove from oven, brush tops with melted butter.
Let cool for 10 minutes before taking room temp cream cheese, vanilla,butter and powdered sugar whipping until fluffy, adding tiny bits of milk to your consistency. You can always add more, it you need while whipping.
Frost and enjoy.