Cinnamon Rolls

Ingredients

• Dough
• 1/4 oz package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 tsp salt
• 1 egg
• 3 1/2 to 4 cups flour
• Filling
• 1/4 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 tbsp ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional
• Glaze
• 4 oz cream cheese
• 4 tbsp unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 2 cups powdered sugar

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix the milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add the yeast mixture. Mix in remaining flour until the dough is easy to handle. Knead the dough on a lightly floured surface for 5 to 10 minutes. Place the dough in a well-greased bowl, cover, and let it rise until it has doubled in size, usually 1 to 1 1/2 hours.

Once the dough has doubled in size, punch it down and roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter all over the dough. Mix the sugar and cinnamon, and sprinkle over the buttered dough. Also, sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, roll up the dough and pinch the edge together to seal. Cut the dough into 12 to 15 slices.

Coat the bottom of the baking pan with butter and sprinkle with the remaining cinnamon sugar mixture. Place the cinnamon roll slices close together in the pan and let them rise until the dough has doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix the butter, cream cheese, vanilla extract, and powdered sugar in a small bowl. Spread over the slightly cooled rolls.