Homemade cinnamon rolls are a special breakfast treat. Slathered with not-too-sweet cream cheese icing, these tender buns will have everyone gathered around the table.
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Learn How it Works...
4 to 5 cups all-purpose flour, divided
1/2 cup granulated sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1 cup Land O Lakes® Butter, cut into small pieces
1 1/4 cups whole milk
1 large Land O Lakes® Egg
1 tablespoon ground cinnamon
1/4 cup Land O Lakes® Butter, softened
6 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in large bowl.
Place 1 cup butter and milk in 1-quart saucepan. Cook over medium heat until butter is melted. Remove from heat; let cool until very warm (120°F-135°F).
Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
Combine 1/2 cup granulated sugar and cinnamon in small bowl.
Punch down dough. Roll dough to 15x14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 15-inch side; seal seam well.
Tip: Filling and Rolling
Cut into 15 (1-inch) rolls with serrated knife. Place rolls onto greased 13x9-inch baking pan. Cover; let rise about 30 minutes.
Tip: Cutting into Rolls
Heat oven to 375°F.
Bake 30-40 minutes or until golden brown. Let cool slightly.
Beat all icing ingredients in bowl at medium speed until smooth. Spread icing over rolls.