Roadside Forager's Cinnamon Rolls
These sweet, sticky cinnamon rolls are a testament to the resourcefulness of nature's smallest scavengers. Featuring a rich, yeasted dough swirled with a generous cinnamon-sugar filling and topped with a creamy, tangy glaze, they’re perfect for a hearty breakfast or a comforting mid-day treat. The aroma alone will draw everyone to the table.
Directions
- 1
In a large bowl, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Let stand for 5-10 minutes, until foamy.
- 2
Stir in the egg, melted butter, remaining ¼ cup granulated sugar, salt, and 2 cups of flour. Gradually add the remaining flour, mixing until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- 4
For the filling, combine the brown sugar, cinnamon, and 2 tablespoons softened butter in a small bowl until well mixed.
- 5
Once risen, punch down the dough and roll it into a 12x18-inch rectangle on a lightly floured surface.
- 6
Spread the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border on one long side. Tightly roll the dough from the opposite long side.
- 7
Cut the roll into 12 equal pieces and place them in a lightly greased 9x13-inch baking pan. Cover and let rise again for 30 minutes.
- 8
Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, lightly tent with foil.
- 9
While the rolls bake, prepare the glaze: In a medium bowl, beat the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk/cream until a smooth, pourable glaze forms.
- 10
Let the rolls cool for 5-10 minutes, then drizzle generously with the cream cheese glaze before serving warm.