Jane's Cinnamon Rolls
Jane's Cinnamon Rolls
Looking for something extra special this Mother’s Day? This yeast bread dough takes a little time, but it’s worth it. Add this sweet baking recipe to your must try breakfast and brunch recipes list.
Servings
12
Ingredients
- 4 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 envelopes (1/4 ounce) quick-rising active dry yeast
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoon country crock spread
- 2 eggs, lightly beaten
- 1 cup firmly packed light brown sugar
- 3 tablespoon ground cinnamon
- 6 tablespoon country crock spread
- 1/2 cup country crock spread
- 2 ounce cream cheese, softened
- 1 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
Directions
- For Dough, in large bowl combine 2 cups flour, sugar, yeast and salt. Heat milk and Country Crock® Spread until very warm (128° - 130°); stir into flour mixture. Add eggs and enough remaining flour to make a soft dough. Knead on lightly floured surface, adding additional flour if needed, about 8 minutes or until smooth. In another large greased bowl, place dough. Cover and let rise in warm place until doubled, about 1 hour.
- For Filling, in small bowl, combine sugar and cinnamon. On lightly floured surface, roll dough to 20 x 16-inch rectangle. Spread 6 tablespoons Spread on dough, then sprinkle with cinnamon mixture. Beginning at long end, roll up, jelly roll style. Pinch seam to seal. With sharp knife, cut into 12 pieces. Arrange, cut side up, in two greased 9-inch cake pans or one 13 x 9-inch baking pan. Cover and let rise in warm place an 1 hour.Preheat oven to 350°. Bake uncovered 20 minutes or until tops are golden.
- Meanwhile, for Frosting, in large bowl, with electric mixer, beat Spread with cream cheese. Add remaining ingredients and beat until smooth. Immediately turn hot rolls onto serving platter and gently separate. Invert and evenly spread tops with Frosting. Serve warm.