Cinnamon Rolls

 

1 package of dry yeast

3/4 cup milk

1/4 cup sugar

1/4 cup warm water

1/4 teaspoon vanilla extract

1 egg

1 teaspoon salt

1/4 cup butter, melted

4 cups flour

1/4 cup butter, melted, to brush over the top before baking

Filling

1/3 cup butter, room temperature

3/4 cup brown sugar

1 1/2 tablespoons cinnamon

Glaze

1/4 cup cream cheese, room temperature

1 tablespoon butter, room temperature 

1/2 teaspoon vanilla extract

1 1/4 cup powdered sugar, sifted

3-4 tablespoons warm milk

1. combine yeast, water and 1 teaspoon of sugar in a bowl and let stand for 5 minutes

2. mix the egg, milk, salt, sugar and melted butter. Add 2 cups flower and water, vanilla and yeast mixture and mix until well incorporated. Slowly add the rest of the flour.

Mix until you have a smooth dough

3. finish kneading the dough on a lightly flowered surface. Form a ball and place in an oiled bowl. Oil the top of the dough, cover and let stand in a warm place for 1 hour or until it has doubled in size

4. mix the sugars and cinnamon and set aside

5. when doubled in size, punch dough down on a floured surface and roll into a rectangle of 15x9"

6. spread the butter over the top and sprinkle with the sugar mixture

7. roll the dough into a jelly roll form keeping it as tight as possible. Cut into 14 to 16 slices

8. place the rolls in a buttered 9x13" baking pan, cover with plastic wrap and let rise for 1 1/2 hours

9. once risen, brush with some melted butter and bake for 30 minutes at 350°

10. while the rolls cool, make the glaze. Mix all ingredients but the milk. Once well mixed, slowly start adding the milk until you get a runny glaze consistency. Glaze immediately