Hungry Girls Gooey Cinnamon Rolls With Cream Cheese Icing Recipes

Steps:

• Preheat oven to 375 degrees.
• To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
• To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
• Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
• Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter.
• Spread filling out evenly over dough leaving a 1/2 inch border around the edges.
• Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
• Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
• Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary.
• Cover pan with aluminum foil. Bake in oven for 8 minutes.
• Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top.
• Evenly distribute icing over cinnamon rolls and then ENJOY!

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.