°1 cup warm milk (not hot)
°1 tbsp instant yeast
°2 tbsp sugar
°1 teaspoon salt
°3 tbsp soft butter
° 2 Small Egg
° 3 min cups
+ Fill in:
°Melted Butter Cup °1⁄4
°1 cup brown sugar
°2 tbsp cinnamon
°4 to 8 ounces soft cream cheese
°1⁄4 Cup Butter
°1 cup 1⁄2 sugar powder
°1⁄2 teaspoon vanilla
°2 tbsp milk
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Using the dough hook in a blender, mix the warm milk, yeast, sugar, salt, butter and eggs over a low heat.
Add flour slowly.
Once the flour is combined, flip the mixer to medium speed.
Add more flour if necessary. The dough should be smooth and sticky but move away from the side of the bowl.
Transfer the dough to a large slightly greased mixing bowl, cover and allow to rise for 1 hour.
Grease the pan 9 × 13.
Wrap the dough in a 12 × 18 inch rectangle.
Brush the dough with the 1⁄4 cup of melted butter from the filling.
In bowl, mix the brown sugar also cinnamon.
Sprinkle a mixture on the dough with butter.
Tightly wrap the length to make one long roll.
Use the thread to cut the dough into 12 (1 inch).
Place slices in a greased frying pan.
Cover and let rise for 45 minutes.
Preheat oven to 325 degrees.
Bake for 20-30 minutes or until brown. (Time will depend on how hot the oven is and even bake it).
After pulling the rolls out of the oven, whisk together the glass components. Add extra milk to achieve the required consistency.
Frost rolls while still warm and foot.
Store leftovers in an airtight container for up to 4 days.