- 1 c. warm water
- 3 tbsp. sugar
- 1 tsp. salt
- 3 tbsp. butter or margarine
- 1 tbsp. vegetable oil
- 3 c. AP flour
- 2 1/4 tsp fast acting yeast
- 1/4 c. dough enhancer* (optional, but recommended)
Cinnamon Sugar Filling:
- 1 c. brown sugar
- 3 tbsp cinnamon
- 1/3 c. butter or margarine, softened
- 1 tbsp flour
Cream Cheese Frosting:
- 4 oz. cream cheese
- 6 tbsp. butter or margarine
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla (optional)
- 1 tsp cinnamon (optional)
- Pour the sugar and the yeast into a small cup or bowl with the warm water. Let it sit (proof) while you complete the remaining dough preparation.
- Place the salt, 3 tbsp. butter, oil, flour, and dough enhancer into the bread machine.
- Once the yeast has proofed (looks foamy), pour it into the bread machine (make sure to scrape all of the sugar out).
- Set the machine for a dough cycle and start. Let cycle through until dough is complete.
- Mix together the filling ingredients, set aside.
- Remove dough from the bread machine and roll out to about 1/4 inch thick.
- Spread the brown sugar mixture evenly over the dough.
- Roll up the dough jelly-roll style and pinch closed at the ends.
- Slice dough into approximately 12 rolls. Place each roll in a greased 9×13 baking dish and cover. Let rise for 30 minutes.
- Bake at 350º for 20-30 minutes (start watching carefully after 20) until just golden brown on top.
- Whisk together using a hand mixer: the cream cheese, butter, and vanilla, and cinnamon. Whisk in the powdered sugar 1/2 cup at a time– using more or less depending on the consistency you want.
- Spread the cream cheese frosting over the rolls while warm and serve!
*I like Augason Farms brand dough enhancer. If you live in Utah (and maybe elsewhere, but I don’t know), you can find this product at Macey’s grocery stores in the food storage section. Or you can buy it online here.