Servings: about 2 dozenPrep Time: 2 hours plus overnight Cook Time: 20-25 minutes
Mix the water, sugar and yeast together. Stir; let sit 5 minutes. Add the egg, oil and salt. Mix. Add the flour a cup at a time. Add flour until the dough is a cohesive ball and no longer sticky. It may take a bit more or a bit less than the recipe calls for. In no time you will have a feel for it and won’t think twice anymore about how much to add!
Knead for 5 minutes, place into a greased bowl, let raise for 1 hour or until doubled in bulk.
Punch down the dough, roll it into a 9×11 inch rectangle.
For the Filling–
1/3 cup butter or margarine (tub margarine works the very best!)
1 cup packed brown sugar
2 teaspoons cinnamon
Spread the dough with the butter, sprinkle with the cinnamon and spread the brown sugar evenly over the top of it all. Roll up like a jelly roll (think a Swiss roll snack cake). Take a piece of string or dental floss and slide it under one end of the rolled up dough. Bring it up and cross it over at the top slicing through the dough. Cut into about 1 1/2 inch pieces and place into a greased 9×13 baking dish.
Cover and refrigerate overnight.
In the morning, take the rolls out and pre-heat the oven to 350 degrees. Bake rolls for 20-25 minutes.
For the Cream Cheese Icing–
1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla or maple flavoring
While the rolls are baking, beat the cream cheese, butter, powdered sugar and flavoring together. Mix until well combined; set aside. When the rolls are done, spread immediately with cream cheese frosting. Let cool 10 minutes before serving.
Submitted by: charleycooke on December 19, 2010