Cinnamon Rolls with Cream Cheese Icing

By jill3739

Ingredients

• Dough:
• 1 1/2 cups warm water, about 105 to 115 degrees
• 1/4 cup granulated sugar
• 2 envelopes dry yeast
• 3 1/2 cups bread flour
• 1 teaspoon salt
• 1 Tablespoon canola oil
• Filling:
• 2 sticks unsalted butter, room temperature
• 2 Tablespoons ground cinnamon
• 1/2 cup brown sugar
• 3/4 cup granulated sugar
• Cream Cheese Icing:
• 8 ounces cream cheese, softened
• 2 Tablespoons vanilla
• 2 Tablespoons water
• 3-4 cups powdered sugar, sifted

Preparation

Step 1

1. Combine warm water and sugar in bowl.

2. Sprinkle yeast over water and let stand until foamy.

3. Place flour in a large mixing bowl or in a mound on a work surface. Make a well in the center of the flour. Add the salt to the flour.

4. Stir the yeast water mixture and add 1/2 of the mixture into the flour well. Add the canola oil to the liquid. Using a fork slowly start incorporating flour into the liquid.

5. Continue to mix in flour until a dough is formed.

6. Use hands to continue kneading until a soft dough is formed. Turn dough out onto a floured work surface. Knead dough until smooth and elastic, adding more flour if dough is too sticky, about 8-10 minutes.

7. Lightly oil another large bowl. Place the dough in the bowl, and turn to coat with the oil. Cover the bowl with plastic wrap and then a kitchen towel. Let dough risk in warm draft-free area until doubled in volume, about 1-2 hours.

8. While the dough is rising make the filling recipe and the frosting recipe. Set both aside until ready to use.

9. Turn dough out onto floured work surface being careful not to punch down dough too much. Roll out or press dough gently into a 16 x 10 inch rectangle.

10. Spread cinnamon butter mixture evenly over the dough. Starting a 1 long side, roll up dough jelly-roll style, forming a log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces.

11. Place cinnamon rolls on a well-buttered half-sheet pan, spacing evenly and allowing some room for rising.

12. Cover pan with plastic wrap, and allow rolls to rise in a warm draft-free area until light and puffed, about 30 minutes - 1 hour.

13. Preheat oven to 325 degrees. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.

For the filling:
In a mixing bowl, combine butter, cinnamon, brown sugar, and sugar in medium bowl until smooth.

For the icing:
1. Beat cream cheese, vanilla and warm water in bowl of stand mixer.

2. Gradually beat in powdered sugar until smooth.

3. When rolls come out of oven, cool slightly in the pan.

4. Place rolls on a serving plate, and top each roll with the icing.