Homemade Cinnamon Rolls with Cream Cheese Frosting
Prep Time: 30 min
Cook Time: 30 Min
Serves 1 Servings
Difficulty Moderate
Ingredients
- DOUGH
- 1/4 oz. package yeast
- 1/2 C. warm water
- 1/2 C. whole milk, warmed
- 1 Tbsp. sugar
- 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 tsp. salt
- 1 large egg
- 3 1/2 to 3 3/4 C. all-purpose flour
- FILLING
- 2 Tbsp. melted butter
- 1/2 C. sugar
- 1/2 C. firmly packed brown sugar
- 2 Tbsp. Spice Islands® Ground Saigon Cinnamon
- Pinch salt
- FROSTING
- 1 (3 oz.) pkg. cream cheese
- 1 1/2 C. powdered sugar
- 2 to 3 Tbsp. milk
Directions
- SPRAY a large bowl with no-stick cooking spray.
- DISSOLVE yeast in warm water. Combine 1/2 C. milk, sugar, melted shortening, salt and egg in large bowl. Add 2 C. flour; mix until smooth. Add yeast mixture. Mix in just enough remaining flour until dough is easy to handle. Knead dough on lightly floured surface 5 to 6 minutes. Place in prepared bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours.
- PUNCH down dough when it has doubled in size. Roll into a 15 x 9-inch rectangle on a lightly floured surface. Spread melted butter over dough. Combine sugar, brown sugar, cinnamon and salt in small bowl; sprinkle over buttered dough. Beginning on one long side, tightly roll up dough; pinch edge together to seal. Cut into 12 slices.
- HEAT oven to 350ºF. Spray bottom of a 9-inch cake pan with no-stick cooking spray. Place cinnamon roll slices close together in pan. Let rise until doubled, about 45 minutes.
- BAKE 25 to 30 minutes or until lightly browned.
- BEAT cream cheese until creamy. Add powdered sugar, beating until combined. Add milk, 1 Tbsp. at a time until thick but spreadable consistency. Beat until smooth. Spread over slightly cooled rolls. Serve warm.
