Ingredients:
Dough:
1 packet of Quick Rising Yeast
1 cup warm milk
1/2 cup sugar
1/3 cup butter, softened
1/2 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
3 tablespoons cinnamon
1/3 cup butter, softened
Frosting:
6 tablespoons butter, softened
1–1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
Directions:
Using a stand mixer; into the mixing bowl add the warm milk and yeast packet. Stir to combine and let sit for about 5 minutes. Combine the remaining dough ingredients into the bowl and using the “dough hook” mix well. When the dough forms together into a ball and wraps around the hook it will be ready to stop mixing.
Take another large bowl and spray it with cooking spray. Place the dough into the bowl and cover it with a thin towel. Place in a warm place for an hour or until the dough doubles in size.
When the dough has doubled in size, lightly flour your work surface and rolling pin, and roll out the dough. You will want to roll it into a rectangle about 12 inches wide by 18inches long and about 1/4 inch thick.
Into a small bowl add the filling ingredients and mix until it is creamed well. Spread the mixture evenly on top of the dough.
Start rolling the dough into itself from the 12-inch side and roll all the way to the opposite side.
Take a sharp knife and cut the dough into 6 even square slices, being careful to not flatten or squish the roll when cutting.
Grease a 9×13-inch pan and place the rolls in the pan equal distance apart. Cover with a thin damp towel and place back into a warm place to rise for another 30 minutes, or until they double in size.
Preheat oven to 350 degrees and bake for 20 minutes, or until the rolls are golden brown.
While the rolls are baking, mix the frosting. Combine all the frosting ingredients together into a mixing bowl and beat well until the frosting becomes light and fluffy.
After you remove the rolls from the oven, spread the frosting on top of each bun. Serve warm and Enjoy!
