Gooey Iced Cinnamon Rolls
Those famous mall cinnamon rolls — at home.
Soft, pillowy yeast rolls filled with brown sugar and cinnamon, topped with a luscious cream cheese icing. These cream cheese-iced rolls were popularized in the ‘80s by a famous mall bakery chain. You know the one.
- Category
- Breads & Sauces
- Servings
- 12
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 package (¼ oz) active dry yeast
- 1 cup warm milk (110°F)
- 2 eggs, beaten
- ½ cup granulated sugar
- ⅓ cup butter, softened
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon
- 6 tablespoons butter, softened
- 1½ cups powdered sugar
- 3 oz cream cheese, softened
- ¼ cup (½ stick) butter, softened
- ½ teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- 1
Dissolve yeast in warm milk in large bowl of electric mixer. Add eggs, sugar, butter and salt; beat at medium speed until well blended. Add flour; beat at low speed until dough comes together. Knead with dough hook until smooth and slightly sticky.
- 2
Shape dough into a ball. Place in large greased bowl; turn to grease top. Cover and let rise in warm place until doubled, about 1 hour.
- 3
Spray a 13×9-inch baking pan with nonstick cooking spray. Roll dough into an 18×14-inch rectangle. Spread with softened butter. Sprinkle evenly with brown sugar and cinnamon.
- 4
Roll up dough tightly from long side; pinch seam to seal. Cut into 12 slices. Place slices cut-side up in pan. Cover and let rise about 30 minutes.
- 5
Preheat oven to 350°F. Bake 20 to 25 minutes, or until golden brown.
- 6
Beat together icing ingredients until smooth and creamy. Spread over warm rolls.
Recipe shared by Gerry D