Betty Crocker Old Fashioned Rolls With Cream Cheese Filling Recipe

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One-time-Fashioned Cinnamon Rolls

Prep 40 min
Full three hour 20 min
Servings 15

There's cypher like the smell and taste of ooey, gooey cinnamon rolls to get the day off to a perfect starting time. And there's cipher sweeter or more satisfying than making cinnamon rolls from scratch! Drizzled with a vanilla coat and served warm, these breakfast treats are a scrumptious showstopper. If y'all ask us, this is the best cinnamon roll recipe—ever.

Ingredients

Rolls

3 1/2 to four cups Gilded Medal™ all-purpose flour
ane/3 loving cup granulated sugar
1 teaspoon salt
2 packages regular or fast-interim dry yeast (4 i/2 teaspoons)
one cup milk
one/4 cup butter or margarine (1/2 stick), room temperature
i big egg
Cooking spray to grease bowl and pan

Filling

1/ii cup granulated sugar
2 teaspoons ground cinnamon
ane/4 cup butter or margarine (ane/2 stick), room temperature
1/ii cup raisins, if desired
1/4 cup finely chopped nuts, if desired

Glaze

i cup powdered carbohydrate
1 tablespoon butter or margarine, room temperature
ane/2 teaspoon vanilla
1 to 2 tablespoons milk

Make With

Gilded Medal Flour

Steps

1

In a large basin, stir 2 cups of the flour, ane/3 cup granulated saccharide, the salt and yeast with a wooden spoon until well mixed. In a i-quart saucepan, heat the milk over medium oestrus until very warm and an instant-read thermometer reads 120°F to 130°F. Add together the warm milk, 1/4 cup butter and egg to the flour mixture. Trounce with an electrical mixer on depression speed ane infinitesimal, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape basin. With a wooden spoon, stir in enough of the remaining flour, most one/ii cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2

Sprinkle flour lightly on a countertop or large cutting board. Identify dough on floured surface. Knead past folding dough toward you, and then with the heels of your hands, pushing dough away from you with a curt rocking motility. Move dough a quarter plow and repeat. Keep kneading most 5 minutes, sprinkling surface with more than flour if dough starts to stick, until dough is smooth and springy. Spray a big basin with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; allow rise in a warm place about 1 hr thirty minutes or until dough has doubled in size. Dough is ready if an indentation remains when y'all printing your fingertips about 1/two inch into the dough.
three

In a small bowl, mix ane/2 saccharide and the cinnamon; ready aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cut board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place information technology on the floured surface.
4

Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread one/4 cup butter over dough to inside ane/2 inch of edges. Sprinkle with carbohydrate-cinnamon mixture, raisins and basics. Beginning at a xv-inch side, roll dough upward tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a abrupt serrated knife or length of dental floss, cut curl into 15 (1-inch) slices. Place slices slightly apart in the pan. Comprehend pan loosely with plastic wrap; allow rise in a warm identify about 30 minutes or until dough has doubled in size. Remove plastic wrap.
5

Move the oven rack to the eye position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brownish. Immediately remove rolls from pan; place right side upwards on a cooling rack. Absurd 5 minutes.
half dozen

In a minor bowl, stir glaze ingredients until smooth, adding plenty milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon dorsum and along to make thin lines of coat. Serve warm.

Tips from the Betty Crocker Kitchens

tip 1
Make-Ahead Directions: After placing slices in pan, embrace tightly with plastic wrap or foil and refrigerate iv to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in a warm identify about 2 hours or until dough has doubled in size. If some rise has occurred in the refrigerator, ascension fourth dimension may be less than 2 hours. Bake as directed.
tip 2
To easily piece cinnamon rolls, place a slice of unflavored or cinnamon dental floss under the roll, bring ends of floss upward and crisscross at top of roll, and then pull ends in reverse directions.
tip iii
Dry yeast is the almost commonly available class of yeast, and it comes in active dry and instant (fast-acting) yeast varieties. Bread machine yeast is a type of instant yeast, which may shorten rise times, that can as well be used in traditional baking methods. Be sure to use the type of yeast called for in a recipe, as not all yeasts work well in all types of dough-preparation methods.

Nutrition

260 Calories, 8g Full Fatty, 4g Protein, 43g Full Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Curlicue

Calories: 260

Calories from Fat: 70

Total Fatty: 8g; 12%

Saturated Fat: 5g; 24%

Trans Fat: 0g

Cholesterol: 35mg; 11%

Sodium: 220mg; 9%

Potassium: 85mg; 2%

Total Carbohydrate: 43g; 14%

Dietary Cobweb: 1g; 5%

Sugars: 20g

Protein: 4g

Vitamin A: half dozen%; vi%

Vitamin C: 0%; 0%

Calcium: iv%; 4%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; ane one/2 Fat;

*Percentage Daily Values are based on a two,000 calorie diet.