- 1 pkg active dry yeast (1/4 oz. size or 2 1/4 tsp.)
- 1 c warm milk (105º to 110º F.)
- 1/2 c granulated sugar
- 1/3 c melted butter
- 1 tsp salt
- 2 eggs
- 4 c all-purpose flour
- 1 c packed brown sugar
- 2 1/2 Tbsp cinnamon
- 1/3 c softened butter
- 1/4 c (1/2 stick) softened butter
- 1/4 c (2 oz) softened cream cheese
- 1 1/2 c powdered sugar
- 2-4 Tbsp whole milk, depending on desired consistency
- 1/2 tsp vanilla
- zest of one lemon
Total 5420 cal
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Add 1 Tbsp sugar to the mixture to improve yeast growth. Wait until the mixture bubbles.
- Mix the sugar, salt, melted butter, and eggs. Add half of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 3/4 inch thick.
- For the filling, combine the brown sugar and cinnamon in a bowl.
- Brush the softened butter evenly over the surface of the dough and sprinkle the cinnamon-sugar evenly over the surface.
- Working carefully from the long end, roll the dough down to the bottom edge.
- Cut the rolled dough into 1 3/4 inch slices (string works well for this, or a pastry cutter) and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again in a warm area until doubled in size.
- Preheat oven to 400º F. Bake for 10 minutes, or until golden on top.
- While the rolls bake, make the icing by mixing the butter and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk, vanilla, and lemon zest. Mix on high speed again until the icing is smooth.
- When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.