Cinnamon Rolls with Cream Cheese

Cinnamon Rolls with Cream Cheese ICING

NOTE:

These cinnamon rolls will be just the thing for Mom's "Mother's Day Breakfast." They could very well be a clone for the famous Cinnabon. A delicious breakfast item or anytime dessert, you will be very pleased with this recipe and the heavenly scent that will fill your kitchen.

4½ cups bread flour

1 teaspoon salt

½ cup granulated sugar

1 cup warm whole milk, 110 to 115-degrees

2½ teaspoons yeast

2 eggs beaten, room temperature

1/3 cup butter, melted

1 to 2 tablespoons melted butter for coating dough

FILLING:

1 cup brown sugar

2½ tablespoons cinnamon

1/3 cup butter, softened

ICING:

1 (3-ounce) package cream cheese, softened

¼ cup butter, softened

1½ cups powdered sugar

½ teaspoon vanilla

1/8 teaspoon salt

Cooking Spray

1. Preheat oven to 350-degrees. If using a bread machine, place the first seven ingredients in the machine and set to bread instruction. Let the dough double in size, then punch down and let rest on counter 10 minutes. If kneading the bread by hand, place the flour, salt and sugar in a large bowl. Add the yeast to the warm milk and let stand for 8 minutes to foam up yeast. Make a well in the middle of the flour and add the yeast milk, eggs and warm butter in the center. Gently bring the flour into the egg mixture a little at a time and work the mixture together until the dough comes together into a ball. Knead the dough about 8 minutes, or until the dough feels elastic. Keep dough in same bowl and pour butter over the top. Roll dough over to coat with butter and cover with a towel. Keep in warm place until doubled in size, about

1 to 1½ hours. Punch dough down and let rest on counter 10 minutes.

2. In small bowl, combine the brown sugar, and cinnamon; mix together and set aside.

3. On a floured counter, roll dough to a 16-inch by 21-inch rectangle; turning once or twice to avoid sticking and dust lightly with flour as needed. Spread the softened butter over the dough with a spatula. Sprinkle the butter with the cinnamon sugar. Roll the dough up jelly-roll style and cut into 12 slices.

4. Spray a 9-inch by 13-inch baking pan lightly with cooking spray. Place the rolls in the pan about 1-inch apart and cover with towel. Let the rolls rise up to double in size, about 30 to 40 minutes. Place in oven and bake for 30 minutes. Remove and let cool slightly.

5. Prepare icing by beating the cream cheese, butter, powdered sugar, vanilla and salt together until smooth. Spread over rolls while still warm and serve. Makes 1 dozen cinnamon rolls.