Cinnamon Rolls With Cream Cheese Glaze Recipes

Steps:

• Combine the milk and butter in a glass measuring cup. Microwave on high until the butter melts and the mixture is just warmed to 120° to 130°F, 30 to 45 seconds. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup flour, the sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour and beat on low until the flour is absorbed and the dough is sticky, scraping down the sides of the bowl. If the dough is very sticky, add more flour by tablespoonfuls until it begins to form a ball and pulls away from the bowl. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.
• Lightly coat a large bowl with nonstick spray. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until doubled in volume, about 2 hours.
• Mix the brown sugar and cinnamon in a medium bowl.
• Punch down the dough. Transfer it to a floured work surface and roll out to a 15 by 11-inch rectangle. Spread the butter over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the butter. Starting at the long side, roll the dough into a log, pinching gently to keep it rolled up. With the seam side down, cut the dough crosswise with a thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
• Spray 2 (9-inch) square glass baking dishes with non-stick spray. Divide the rolls between the baking dishes, arranging cut side up (there will be almost no space between rolls). Cover the baking dishes with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Position the rack in the center of the oven and preheat the oven to 375°F. Bake the rolls until the tops are golden, about 20 minutes. Remove from oven and invert immediately onto a rack. Cool 10 minutes. Turn rolls right side up.
• Combine the cream cheese, sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread the glaze on the rolls. Serve warm or at room temperature.

Steps:

• Dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
• Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• For filling: Mix brown sugar and cinnamon in medium bowl.
• Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
• Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Position rack in center of oven and preheat to 375°F Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
• For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 350 Spray a 9x13 pan with bakers joy
• 2. Begin by beating all of the cake ingredients together except the melted butter. Slowly add melted butter last. when blended well pour in prepared pan
• 3. Mix all of the topping ingredients together with a beater. it was cold when i did this so i threw my butter in the microwave for 10seconds and it worked well.
• 4. With a tablespoon drop the topping in small mounds all over the cake. With a butter knife swirl this mixture or marble. Careful not to scrape the bottom of the pan. You want to marbled well.
• 5. Bake in a 350 degree oven for 30 -35 min
• 6. Remove from the oven Mix the glaze together getting the consistency you desire Pour glaze over slightly warm cake. I allowed my cake to cool for about 30min