Recipe Ingredients
DOUGH
- 4 to 5 cups all-purpose flour
- 1/2 cup 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
FILLLING
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup Land O Lakes® Butter, softened
ICING
- 1/4 cup Land O Lakes® Butter, softened
- 6 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Recipe Directions
- 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 to 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 in 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 sugar and cinnamon in small bowl.
- Punch down dough. Roll dough to 15×14-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.
- Cut into 15 (1-inch) rolls with serrated knife. Place rolls onto greased 13×9-inch baking pan. Cover; let rise about 30 minutes.
- Heat oven to 375°F.
- Bake 30-40 minutes or until golden brown. Let cool slightly.
- Beat all icing ingredients in bowl on medium speed until smooth. Spread icing over rolls.
