Emily's Cinnamon Rolls
-Dough Ingredients-
1 cup warm milk (110 degrees, finger test too hot for comfort but doesn't burn)
2 1/2 tsp yeast
1/2 cup white sugar
2 eggs, room temperature
1/3 c margarine, melted
1 tsp salt
4 1/2 cups flour
-Filling Ingredients-
1 cup brown sugar
2 1/2 Tbsp cinnamon
2/3 pkg of the 3.4 oz dry butterscotch pudding mix
1 cap full vanilla (usually 1tsp)
about 1/3 cup butter
-Cream Cheese Icing-
1 pkg of the 3oz block cream cheese
1/4 cup butter, softened
1 1/4 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt
-Directions For Dough-
Heat oven to warm and then turn off.
I like to do this part in my Kitchen Aid, it makes the kneading much easier!
Add yeast to warm milk, stir lightly then add sugar, stir lightly again and let sit 2 minutes.
Add all other dough ingredients but flour, when well blended add flour.
Knead til smooth and elastic.
With dough in metal bowl (either from kitchen aid or from placing it in) cover with towel and place in warm oven for about 30 minutes til dough has doubled in size.
Make filling by mixture all dry filling ingredients while dough is rising. Save vanilla and butter for later.
Take out, punch down and roll onto well floured surface.
Spread butter over dough. Sprinkle with sugar mixture and then vanilla. Roll and cut into about 12 cinnamon rolls. Place rolls into well greased 9x13 pan. Let rise an additional 30 minutes, covered with a towel.
Bake at 400 degrees for about 15 minutes til tops are golden brown.
While cooling make the icing by mixing all icing ingredients.
Spread onto cinnamon rolls and eat!!
I don't know what it is about cinnamon rolls that makes me feel like it's fall....but even the smell brings to mind crisp leaves and cooler fall days......it's magical to me.
This post made me want these so bad, that we are having them for dinner tonight. Yum!
I've never divulged my secret ingredient before- but today, with it being so very 'fall' outside, I'm feeling nostalgic!
Hopefully you'll like them as much as we do!
