Cinnamon Rolls

I made cinnamon rolls this weekend with a copycat Cinnabon recipe. I thought they turned out nicely and were toped with a light whipped cream cheese frosting.



1 C. whole milk
1/2 C. butter, melted
1/4 oz. yeast
1/4 C. warm water
1 egg (room temperature)
1 tsp. vanilla
1/2 tsp. salt
1/2 C. sugar
41/2 C. flour
1/2 C. butter, softened
1 C. brown sugar, packed
5 Tbsp. cinnamon
4 oz. cream cheese (room temperature)
1/2 C. butter, room temp.
1 3/4 C. powdered sugar
1 tsp. vanilla

Heat milk and butter and cool to lukewarm. Dissolve yeast in warm water. Combine with milk mixture, egg, and vanilla. Add salt, sugar and flour. Knead dough until smooth and elastic. Let rise until double. Punch down and roll out to a thin dough, 15x24 inches. Spread dough with softened butter;mix brown sugar and cinnamon and sprinkle over butter. Starting at the far edge, roll up dough tightly. Seal edges and cut dough into 1 1/2 inch slices. Place rolls with room to rise in greased baking pans. When double, bake at 350 until slightly golden. Remove from oven and frost. Beat cream cheese, butter, powedered sugar and vanilla till smooth and airy.

(This is before they were frosted. I love our gas stove and oven.)