I’m going to make today’s post as quick as possible- the school year is winding down, so everything’s kind of in full throttle right now. These are super scrumptious though! I love the cream cheese glaze!

Ingredients (rolls):

  • 1/3 cup white sugar
  • 3/4 cup hot milk
  • 1 pack Active Dry yeast
  • stick soft butter
  • 2 eggs
  • 1 3/4 tsp salt
  • 4 3/4 cup flour
  • 1/3 cup butter

  • 1 cup brown sugar

  • 2.5 tablespoons cinnamon

  • 1/4 tsp nutmeg

For glaze:

  • 1/3 cream cheese
  • 1/2 stick butter
  • 1 1/3 cups powdered sugar
  • 3/4 teaspoon vanilla extract

Start by proofing your yeast- combine the sugar, milk and yeast in a bowl and let sit until little bubbles start to form. Then, beat in each egg, the salt, and the flour (1/2 cup at a time). Lastly, beat in the stick of softened butter. Cover your dough with a towel or plastic wrap and let sit for about 2 hours or longer or until doubled in size.

Punch your dough to let out any air bubbles. Then, turn out the dough onto a lightly floured surface and roll out to into a rectangle- about 15×22 inches. Spread the dough with the softened 1/3 cup of butter. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle the mixture all across the buttered dough. Then, roll the dough into a log (roll in a short end- you want a long log)- cut the dough into individual slices using thread or unwaxed/unflavored dental floss.IMG_5385.JPG

Place onto a tray and let double in size again covered- about 45 minutes. Bake for 15 minutes at 400 degrees or until lightly browned.

While baking, combine the ingredients for the glaze. Spread onto the rolls as soon as they come out of the oven.