Cinnamon Rolls With Cream Cheese Frosting
November 08, 2017
"A make-ahead treat that your family will be begging for again and again!"
- FOR CINNAMON ROLLS
- FOR FILLING
- FOR CREAM CHEESE FROSTING
- Serving Size: 1 (220.8 g)
- Calories 853.3
- Total Fat - 36.5 g
- Saturated Fat - 19.6 g
- Cholesterol - 99.3 mg
- Sodium - 269.5 mg
- Total Carbohydrate - 129.1 g
- Dietary Fiber - 1.7 g
- Sugars - 97.1 g
- Protein - 6.3 g
- Calcium - 45.7 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
TO MAKE THE ROLLS
Dissolve the yeast in the 2 tbsp warm water (100-110 degrees). Let stand for 10 minutes, until it foams. If it gets foamy, then your yeast is active and good.
In a large bowl, whisk together the 1 cup of hot water, the salt, shortening, and sugar. Add the yeast mixture, as well as the egg and flour. Stir until combined.
Cover with plastic wrap and a kitchen towel and place in the refrigerator overnight. The dough will rise overnight in the refrigerator.
Lightly grease a 13x9 inch baking pan. Set aside.
Remove the dough from the refrigerator and knead it for about 5 minutes until it is soft, elastic, and at room temperature.
Turn it onto a lightly floured work surface. Use a rolling pin to roll it into an 18x12 (approx) rectangle.
TO MAKE THE FILLING
Combine the brown sugar, flour and cinnamon. Spread the butter out evenly across the surface of the dough rectangle. Sprinkle the cinnamon sugar generously over the dough. If using the raisins, sprinkle them liberally on top of the cinnamon sugar.
Starting from the long 18 inch side, roll the dough up tightly into a log. Pinch the seam firmly, so it's tightly sealed. Cut the log into twelve slices about 1 1/2 inches wide.
EASY TIP! Score the log into twelve equal sections. Use a length of dental floss and slide the floss under the roll at the first score mark. Cross the ends of the floss over the top of the dough, pull both ends smoothly and tightly until it cuts all the way through. The cut will be nice and sharp. Repeat with the remaining slices.
Arrange the slices in the prepared pan. Cover with a towel and let rise in a warm place until nearly double in size - about 45 minutes.
Preheat oven to 375 F. Bake uncovered for 12-15 minutes or until lightly golden brown. Remove from the oven and cool in the pan on a wire rack for 5 minutes. Spread with the cream cheese frosting while rolls are still warm.
TO MAKE THE FROSTING
With an electric mixer on medium speed, beat together the cream cheese and butter until creamy. Reduce speed to low and gradually add powdered sugar until smooth and creamy. Add vanilla and continue beating until well blended.
Tips & Variations
No special items needed.