- 1 cup milk, warm
- 2 eggs, room temperature
- 2/3 cup margarine, melted
- 4 1/2 cups Hodgson Mill Best for Bread Flour
- 1 tsp salt
- 1/2 cup sugar
- 2 1/2 tsp (1 packet) Hodgson Mill Fast Rise Yeast
- 1 cup brown sugar, firmly packed
- 2 1/2 Tbsp ground cinnamon
- 1/3 cup butter, softened
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- pinch salt
To use bread machine, put all of dough ingredients dough in the pan of a bread machine and start the Dough Cycle. This will mix and knead the dough for you.
Or, to mix by hand or with a dough hook attachment, combine dough ingredients in a large bowl, and then knead until dough is soft, smooth, and stretchy, maybe 8-12 minutes..
After dough has been mixed, turn out onto a floured surface. Cover the dough with a cloth and let rest 10 minutes.
In a small bowl, combine brown sugar and cinnamon. Uncover the dough, and roll/shape it into a 16×21-inch rectangle. Spread 1/3 cup of softened butter evenly onto the dough, then sprinkle it evenly with cinnamon sugar mixture.
Roll up dough and cut into 12 rolls, about 1 ½ inches wide each. Place the rolls in a lightly greased 9×13-inch baking pan, cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes. (Or, you may also choose to place the covered rolls in the refrigerator to rise overnight. If you do, then remove the rolls from the refrigerator at least one hour before baking to allow them to come to room temperature in a warm place.)
Bake the rolls in a preheated 400oF oven until golden brown, about 15 minutes.
Meanwhile, make frosting by beating together softened cream cheese, butter, powdered sugar, vanilla and salt. Spread the frosting all over the rolls as soon as they come out of the oven.
Makes 12 rolls, or one 9x13-inch pan
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