Yields 24 cinnamon rolls SERVINGS
Ingredients
For the dough:
- 2 (1/4 ounce) packages rapid-rise dry yeast
- 1/2 cup warm water (110 to 115 degrees F)
- 1-1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 tablespoons salted butter, cubed
- 2 teaspoons salt
- 1 large egg, lightly beaten
- 5-1/2 to 6 cups bread flour, plus more for kneading by hand (optional)
For the filling:
- 1/2 cup (1 stick, or 4 ounces) salted butter, at room temperature, divided
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup ground cinnamon
- 1/4 teaspoon ground nutmeg
For the frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1 (16 ounce) box powdered sugar
Directions
More from Melissa's Southern Cookbook:
- • BLT Macaroni Salad Recipe• Cast-Iron Buttermilk Fried Chicken Recipe• Cheesy Bacon & Ranch Baked Spaghetti Recipe
Reprinted with permission from Melissa’s Southern Cookbook: Tried-and-True Family Recipes by Melissa Sperka, published by The Countryman Press, a division of W. W. Norton & Company, Inc., 2016. PRINT RECIPE