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Homemade Cinnamon Rolls




Source of Recipe


Kathy Hernandez w/ Erika Alarcon


List of Ingredients




1 loaf frozen white bread dough, (such as Rhode’s) or a homemade Danish dough (Best!)

FILLING:

1 1/2 cups butter, softened (set aside 1/2 cup for pan)
2 cup brown sugar, packed (save 1/4 cup for pan)
6 tbsp. ground cinnamon

CARAMEL:

1 cup (1 stick) butter
2 cup light brown sugar
2/3 cup heavy cream

ICING:

3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cup confectioner’s sugar
1/2 tsp. vanilla
1/8 tsp. salt



Recipe



THAW DOUGH BEFORE USING:

Place frozen dough in refrigerator 6-12 hours before using. .


MAKE CARAMEL: (A couple hours before making rolls)

Melt butter in a saucepan.
Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
Bring to a boil and allow to boil for 3 minutes, no more.
Remove from heat and allow to cool.

Once dough is thawed, roll out onto floured surface to a size of about 9x16 inch.
Spread 1 cup butter over dough. *See Erika's Danish info. below.

In small bowl mix together brown sugar and cinnamon.
Sprinkle over top of cinnamon roll, stopping about ½” away from the sides so it will seal.
Pour 1 cup caramel over top and sprinkle some extra cinnamon and brown sugar (how much more you like!).

Carefully roll up cinnamon roll into a log and press lightly to seal.
Slice into 1” slices with serrated knife.

Place in greased 9×13 inch pan and cover with cling wrap.
Place in warm spot and allow to rise until doubled in size (usually takes 45+ mins).

Coat bottom of 9x13 inch pan with 1/2 cup melted butter and then sprinkle with remaining 1/4 cup sugar.
Next pour 1 cup prepared caramel.
Remove cling wrap and bake at 350 for about 15-20 minutes, or until done.

While rolls are baking, prepare icing by beating together cream cheese, butter, confectioners' sugar, vanilla extract and salt until creamy.

When just out of oven baste with a bit more melted butter and remaining caramel.
Let cool slightly before spreading icing over all.

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* Per Erika!
Best to use a good Danish dough recipe and melt the butter over dough so it soaks in.
*If buying a Danish dough, make sure it has eggs, milk as it'll be a richer and stays moister.