Thursday, September 2, 2010

Oooey Gooey Cinnamon Rolls

1C butter, divided
frozen bread dough - whole wheat or white
1C brown sugar
5T ground cinnamon
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
(Sometimes I add 1/8 tsp almond extract)



Start with frozen dough. Using the instructions on the package, thaw and let it rise. (Anywhere from 5-16 hrs depending on the method you use.)


In the mean time make your cinnamon mixture. Mix together the following:



1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon 


After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush 1/2 cup softened butter over the top of the dough 

Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a *sharp* knife, cut roll into 1 1/2-inch section.  Place cut side up in buttered baking pan, flattening them only slightly. Make sure they have some room around them. You don't want to pack them tightly. 

IF you are Freezing them-
The cinnamon rolls can be covered with plastic wrap and frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  (10 to 12 hours) 

Otherwise-

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F

Bake approximately 20 to 25 minutes until they are a light golden brown.

Yields 15 cinnamon rolls. 


 Creamy Butter Frosting


In a bowl, mix the following:



2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
(Sometimes I add 1/8 tsp almond extract)



Refrigerate frosting until ready to use and then bring to room temperature before spreading. Spreads best on warm rolls right out of the oven. Use this on regular rolls too! 

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