These sweet, light, and fluffy rolls, filled with cinnamon and slathered with cream cheese icing will be one of your family's favorites!! Even with the sticky filling and icing, nothing will stick to our USA Pan!!
Cook Time: 24 minutes
Serving Size: 12 rolls
1 cup warm milk (not hot)
1/2 Tbs. active dry yeast
4 Tbs. granulated sugar (divided)
3 cups all-purpose flour
1 large egg (room temp.)
1 Tbs. melted butter (divided)
1/2 tsp. salt
6 Tbs. softened unsalted butter
1/4 cup sugar
1 tsp. ground cinnamon
Cream Cheese Filling:
4 Tbs. softened unsalted butter
4 oz. softened cream cheese
1/2 Tbs. vanilla extract
1 cup powdered sugar
Add yeast to the milk and stir. Let sit for several minutes until foamy. Add 1/2 cup of the flour, 2 Tbs. sugar and blend. Cover and let rise at room temperature for 30-40 min., until puffy. Whisk in egg, 2 Tbs. sugar, 1 Tbs. melted butter, and salt. Gradually add 1/2 cup of the remaining flour at a time until it is all incorporated. You can also do this in your stand mixer. Knead for several minutes. Cover and let rise for 2 hours. The dough will double. Flour a work surface and roll the dough out to a 17" x 10" rectangle. Spread the 6 Tbs. of butter over top and sprinkle with cinnamon sugar mixture. Roll the dough up, on the long side. Cut dough into 12 equal size rolls. Place rolls in USA Pan 9x13 pan and cover. Either refrigerate overnight or let rise until puffy (1-1 1/2 hours) If refrigerating, remove 1-1 1/2 hours before baking to rise. Preheat oven to 350 degrees. Brush tops with 1 Tbs. melted butter. Bake for 24 minutes until golden brown.
For Frosting: Cream butter and cream cheese together. Then add vanilla, followed by powdered sugar.
Once rolls are done, allow them to cool for 10-15 minutes then frost with cream cheese icing. Enjoy!