Cinnamon Rolls

Ingredients

Dough:

• 1 package (7 g or 1/4 ounce or 2 1/4 tsp) active dry yeast

• 1 cup (250 ml) warm milk

• 1/2 cup (100 g) granulated sugar

• 1/3 cup (75 g) softened butter or margarine

• 1 tsp salt

• 2 eggs

• 4 cups (500 g) flour

Filling:

• 1 cup (250 g) packed brown sugar

• 3 tbsp (45 ml) cinnamon

• 1/3 cup (75 g) softened butter or margarine

Cream cheese icing:

• 6 tbsp (113 g) softened butter or margarine

• 1 1/2 cups (187 g) powdered sugar

• 1/4 cup (55 g) cream cheese

• 1/2 tsp (3 ml) vanilla

• 1/8 tsp salt

Method

1. Stir the yeast into the warm milk until dissolved.

2. In a large bowl, add the sugar, butter, salt, eggs and flour and mix well.

3. Pour in the milk/ yeast mixture and using a dough hook, mix until well incorporated.

4. Place dough into a oiled bowl, cover it and leave it in a warm place to rise for an hour or until doubled in size.

5. Roll the dough out on a floured surface to approx 16 iches long by 12 inches wide and 1/4 inch thick.

6. Preheat the oven to 350 F (177 C) and grease a 9x13 inch baking pan.

7. For the filling, combine butter, brown sugar and cinnamon ina bowl until well combined.

8. Spread the cinnamon filling evenly over the surface of the dough.

9. Carefully start rolling the dough, starting from the long edge. The roll should be about 18 inches long. Cut the roll into 1 1/2 inch slices using a knife or a piece of floss.

10. Place the cuts onto the prepared pan. Cover them with a damp towel and leave them to rise for 30 minutes until they have douled in size.

11. Bake for 20 minutes or until lightly golden brown. Cooking time may vary.

12. While the rolls are baking, make the icing. Combine ingredients and beat well until fluffy. If the icing is too thick, add some milk to thin it down.

13. When the rolls are done baking, spread the icing generously over them.