Cinnamon Buns


4 cups all purpose flour
1 package active dry yeast
1 cup warm milk, scalded and skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs


1 cup brown sugar, firmly packed
21/2 tablespoon cinnamon
1/3 cup butter, softened


8 tablespoons butter, softened (1 stick)
11/2 cups confectioners’ sugar
1/4 cup cream cheese
1/2 tablespoon vanilla extract
1/8 teaspoon salt


Dissolve the yeast in warm milk and set aside for 5 minutes to proof (foam). Combine sugar, butter, eggs and salt. Stir in flour and yeast mixture. Turn the dough out onto a lightly floured board and knead until smooth. Sprinkle lightly with flour, as needed, to keep dough from sticking  (dough should be slightly sticky). Add as little flour as possible; the more flour that is added, the heavier the bread will be, and the goal is to have very light bread, so if the dough is sticking rub a little oil on your hands. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size. Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4” thick. If dough begins to resist, stop working and allow it to rest for 15 minutes. Preheat oven to 400°F. While oven is preheating, mix ingredients for filling. Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture. Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 13/4” slices and place and place into a lightly greased baking pan, allowing about 1 inch space between each.
Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden. While the rolls are baking, mix ingredients for icing.
Beat well with a rotary mixer until light and fluffy.
When the rolls are done, drizzle generously with the icing while still warm.

Recipe property of Shawona Jones.