• 2- 1/4-ounce package yeast
• 1/2 cup luke warm water (approximately 140F)
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 teaspoon salt
• 1 egg
• 4 to 4 ½ cups all-purpose flour
• ½ cup butter, softened
• ¾ cup likely packed brown sugar
• 2 tbsp ground cinnamon
- 1 8oz package of cream cheese
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 3 to 5 tbsp of milk
• ¼ tsp of salt
• ½ cup of pecan halves (optional)
In a large mixing bowl, dissolve yeast in warm water and allow it to set for at least five minutes until the mixture starts to bubble. In a separate small bowl mix sugar, melted butter, salt and egg together. Add egg mixture to large bowl while yeast hook is going on medium speed. Turn hook speed down to low and add 2 cups of flour and mix until flour is incorporated. Mix in remaining flour until dough is easy to handle and comes off the side of the bowl. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough using pastry brush. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat oven to 350 degrees.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, in a medium sized bowl mix together cream cheese, butter, powdered sugar, salt and vanilla. Add milk 1 tablespoon at a time until the frosting reaches desired consistency. Spread over slightly cooled rolls.
Sprinkle with pecans (optional)
Devour and Enjoy!!