Sticky Cinnamon Rolls
Ingredients:
For dough:
1 (4-ounce) packet yeast
1/2 cup warm water
1/2 cup milk
1/4 cup sugar
1/3 cup butter
1 t.salt
1 egg, beaten
3 cups flour, plus more for dusting
Filling:
½ stick butter, softened
3/4 cup sugar
2 T. cinnamon
¼ cup brown sugar
3/4 cup pecans, optional
½ cup raisins, optional
Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
½ stick butter, room temperature
2-4 t. milk
Instructions:
Preheat oven to 350 degrees.
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining cup of flour until dough is easy to handle. Knead dough on lightly floured surface for 5 minutes. Place dough in a bowl, cover and let rise until doubled in size, 1 hour.
When dough has doubled, punch down dough. Roll dough out on a floured surface into a large rectangle. Spread soft butter all over dough. Mix sugar, brown sugar and cinnamon and sprinkle over buttered dough. Sprinkle with pecans and raisins if desired. Roll up dough into a long log shape and pinch edge together to seal. Cut into 12 to 15 slices.
Place cinnamon roll slices close together in a well greased baking pan and let rise until dough is doubled again, another hour. Bake 30 minutes or until nicely browned.
For glaze: in a medium bowl, cream the butter and cream cheese together until smooth. Slowly add powdered sugar until incorporated. Add milk by the teaspoon until glaze has thinned and can easily be spread over warm cinnamon rolls.
