Cinnamon Rolls with Cream Cheese Icing

Children can get on with this recipe but will need assistance removing the hot baked rolls from the oven.  The smell of any cinnamon bread baking is mouth watering!

Ingredients
450g/l lb/4 cups plain flour
100g/4 oz/1/2 cup white sugar
1 teaspoon salt

1 package fast action yeast

225 ml./8 fl. oz./1 cup skim milk, warm

75g/3 oz./1/3 cup melted butter or margarine

2 eggs

1. In a large mixing bowl, stir together flour, sugar and salt.  Add yeast and stir until blended.  Add milk, butter and eggs, stirring until mixed.
2. Turn dough out onto lightly floured surface and knead until smooth and elastic.
3. Roll dough to a 1/4 inch/1/2cm thick rectangle.  Cover evenly with filling, below.

Filling:

225g/7 oz./l cup brown sugar

2 1/2 tablespoons cinnamon

75g/3 oz./1/3 cup softened margarine or butter
100g/4 oz/1/2 cup chopped pecans, optional

1. Roll up in jelly roll fashion and cut 2 1/2 cm./1 inch slices for cinnamon rolls.  Place cut side down next to each other in baking pan.  Cover with tea towel and place each baking tray over a bowl of boiling water.  Let rise about 30 minutes until double.    Bake approximately 20 minutes in 180C/350F preheated oven or until done.
2. Ice while still warm with mixture below:

Icing:

175g/6 oz./1 1/2 cups icing sugar

75g/3 oz./1/4 cup cream cheese

1/2 teaspoon vanilla

pinch salt

© Judy Labi 2013