Semi-Homemade Cinnamon Roll

Semi-Homemade Cinnamon Rolls
Sandra Lee Semi-Homemade magazine

Makes 16 rolls

1 (1 pound) loaf frozen white bread dough, thawed in refrigerator
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 cup unsalted butter, softened and divided
1 cup confectioners' sugar
5 tablespoons cream cheese, softened
1 teaspoon vanilla extract

Spray 2 (9 inch) round baking pans with nonstick cooking spray.

On a lightly floured surface, roll out dough into a 7X15 inch rectangle.

In a small bowl, combine brown sugar and cinnmon; set aside. Spread 1/2 cup butter over dough, and sprinkle evenly with sugar mixtur, leaving a 1/2 inch border on one short end of dough. Roll up dough, starting at other short end of dough, jelly-roll fashion, pressing edge to seal. Cut roll into 16 slices, and place, cut sides up, in prepared baking plans. Cover, and let rise in warm place (85 degrees), free from drafts, for 1 hour, or until doubled in size.

Preheat oven to 350. Bake for 15 minutes, or until lightly browned.

While rolls are baking, in a medium bowl, combine remaining 1/2 cup butter, confectioners' sugar, cream cheese, and vanilla. Beat at medium speed with an electric mixer until icing is fluffy.

Top the warm rolls with icing. Serve warm.