Recipe from Taste Buds Kitchen @ Online
Makes 12
Dough
- 1 tsp dry yeast
- 1/4 cup warm water
- 1 tsp baking soda
-1 tsp vinegar
- 1/4 cup warm milk
- 2 TBS sugar
- 3 TBS melted unsalted butter
- 1/2 tsp salt
- 2 cups all- purpose flour
Filling
- 3TBS sugar
- 1 TBS cinnamon
- 4TBS unsalted butter
Icing
- 6 oz cream cheese (room temperature)
- 1 1/3 cups confectioners sugar
- 1 tsp vanilla extract
- 1/4 cup milk
Preheat oven to 375 F
In a small bowl, dissolve yeast with a pinch of sugar in warm water and set aside.
In another small, bowl mix together baking soda and vinegar( it will fizz)
In a large bowl, mix warm milk, remainder of sugar, melted butter, baking soda/vinegar mixture and salt. Add half of the flour and mix until smooth. Add in the yeast mixture and combine. Mix in the remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for about 5 minutes and place in a well oiled bowl. Cover and let rise until doubled in size.
Prepare filling by mixing sugar and cinnamon together in a small bowl.
Once dough has risen, roll it on a floured surface into approx. 12" x 8" rectangle 9 roughly the size of a standard sheet of paper. Spread melted butter all over dough using a pastry brush and sprinkle cinnamon-sugar mixture on top.
Roll the dough to form a log from the long. When your roll is complete, pinch the edge of the dough into the roll, forming a seam. Cut rolled up dough into 1" sections. Lay the cinnamon rolls swirl side up onto a sheet tray and bake for 10-12 minutes or until golden brown.
To make the cream cheese icing, whip the cream cheese until fluffy. Slowly add in confectioners sugar and mix until smooth. Mix in milk and vanilla until icing reches desired consistency. Spread evenly over warm rolls. Enjoy!
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