Buttery Cinnamon Rolls

Ingredients

• Dough
• 4 to 5 cups all-purpose flour, divided
• 1/2 cup granulated sugar
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon salt
• 1 cup Land O Lakes® Butter cut into small pieces
• 1 1/4 cups whole milk
• 1 large Land O Lakes® Egg
• Filling
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup Land O Lakes® Butter softened
• Icing
• 1/4 cup Land O Lakes® Butter softened
• 6 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Combine 2 1/2 cups flour, 1/2 cup granulated sugar, yeast and salt in large bowl.

2. 2

   Place 1 cup butter and milk in 1-quart saucepan. Cook over medium heat until butter is melted. Remove from heat; let cool until very warm (120°F-135°F).

3. 3

   Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.

4. 4

   Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.

5. 5

   Combine 1/2 cup granulated sugar and cinnamon in small bowl.

6. 6

   Punch down dough. Roll dough to 15x14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 15-inch side; seal seam well.

7. 7

   Cut into 15 (1-inch) rolls with serrated knife. Place rolls onto greased 13x9-inch baking pan. Cover; let rise about 30 minutes.

8. 8

   Heat oven to 375°F.

9. 9

   Bake 30-40 minutes or until golden brown. Let cool slightly.

10. 10

    Beat all icing ingredients in bowl at medium speed until smooth. Spread icing over rolls.