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Have you ever spent 20 minutes licking icing from your fingers? No? Prepare to do so when you’re done eating these delicious breakfast treats! Recipe

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Cinnamon Rolls

INGREDIENTS
YEAST
1 cup milk, warmed to the touch
1/4 cup butter, melted
5 TBSP sugar
2 1/2 tsp instant yeast (quick rise)

ROLLS
1 egg, beaten
3 1/2 cups flour
1/4 tsp salt

FILLING
2 TBSP ground cinnamon
2 TBSP butter, melted
1/2 cup brown sugar
Cooking spray

UTENSILS NEEDED
9 x 13 baking pan
Rolling pin
Large bowl
Small bowl (yeast mixture)
Small dish towel

Preheat oven to 200 degrees Fahrenheit. Coat bowl and baking dish with cooking spray, set aside.
Combine milk, butter, sugar, and yeast to small bowl. Let stand for 10 minutes.
Add egg to yeast mixture. Add flour and salt, mixing until sticky dough forms.
Place dough on floured surface and knead for 2 minutes or until dough is stretchy and smooth.
Put dough ball in greased bowl, lightly spray top with more oil, then cover with damp towel.
Turn oven OFF and place bowl inside for 30 minutes.
Dough is ready for next step when you push it down with two fingers and it rises again.
Remove bowl from oven and punch dough down. Cover and let rest for 30 minutes or it doubles in size.
Roll out dough on lightly floured surface to form a 9×13 rectangle.
Brush butter over dough, and sprinkle with cinnamon and sugar mixture.
Roll up dough, seal seam by pinching, and cut into 12 slices. Place in baking dish.
Cover with damp towel and let sit for 30 minutes.
Preheat oven to 350 degrees. Bake rolls uncovered for 25 minutes or until golden brown.
Cool before icing.

Icing

4 oz. cream cheese, room temperature 2 TBSP milk
2 TBSP butter, melted
1 tsp vanilla extract
1 cup powdered (confectioner) sugar

Beat cream cheese, milk, butter, and vanilla together until creamy. Add in sugar slowly, mixing until it is lump free.

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