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Below are the ingridients that are needed to produce a perfect Raven's Cinnamon Rolls with Cream Cheese Icing:
- Use 1 cup of whole milk (scalded).
- Use 1 stick of unsalted butter not margarine.
- Use 1/3 cup of granulated sugar.
- You need 1 package of active dry yeast.
- Take 2 of eggs, beaten.
- You need 2 teaspoons of salt (if using salted butter, omit salt).
- Provide 4 cups of all purpose flour plus more for dusting.
- You need of Filling:.
- Provide 2 cups of packed brown sugar.
- You need 3 tablespoons of cinnamon. Or to taste.
- Use 1 stick of softened butter.
- Get of Cream Cheese Icing:.
- You need 1-8 oz of package softened cream cheese.
- Provide 1/2 stick of softened butter.
- Use 2 cups of confectioner sugar.
- Get 1 tablespoon of vanilla.
Done with the ingridients? Here are the procedures on cooking Raven's Cinnamon Rolls with Cream Cheese Icing:
- Bring milk to just under a boil. When bubbles form around edge turn off heat and remove..
- Add butter and granulated sugar to hot milk. Stir until butter is melted and sugar dissolved..
- When cooled to lukewarm, add yeast. Let proof for 10 minutes or until frothy..
- After yeast has proofed, add eggs and flour and salt last..
- If using bread machine use dough cycle. If using mixer with hook attachment, mix on low speed until combined. Then on medium speed for around 8 to 10 minutes..
- Knead until dough is smooth and elastic. It should pull away from sides of bowl. It should be soft and not stick to your finger when touched..
- If dough is sticky, add a couple tablespoons of flour until no longer sticky. Add couple drops of water if to dry..
- Oil a large bowl and roll dough around to cover. Cover with plastic wrap and let rise until double in size..
- Punch down dough. On floured surface, roll out dough into 9×13 rectangle..
- Mix softened butter, brown sugar and cinnamon until a creamy paste and well combined..
- Spread filling generously onto dough leaving 1 inch edge at one end. This helps to seal edges by leaving off the filling..
- Starting with long edge, roll tightly in jelly roll fashion..
- When you get to opposite edge, pull dough up and pinch to seal together. Pinch and tuck in ends also..
- With serated knife, pizza cutter or dental floss, cut rolls into 12 to 15 pieces..
- Place rolls touching each other in oiled 9×13 baking dish..
- If you want bigger rolls, cut wider slices and you can also roll out dough bigger to make more rolls before filling..
- Cover with plastic wrap or towel and let rise in warm place until double in size..
- Heat oven to 350. Bake rolls 15 to 20 minutes or until set in center. Cover with foil if browing to fast after 15 minutes..
- While rolls are baking, mix the cream cheese, vanilla, butter and powdered sugar until smooth and creamy. If to thick, add little splash of milk to thin slightly..
- Spread half of the icing over hot rolls as soon as they come out of oven. This melts into nooks and crannies and is delicious!.
- When slightly cooled but still warm, spread the rest of icing over warm rolls..
- I hope you enjoy these as much as I do :).
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