Cream Cheese-Filled Cinnamon Rolls |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
5 to 6 cups all-purpose flour |
1 (18.25-ounce) package white cake mix |
2 (1/4-ounce) envelopes rapid rise yeast |
2 cups warm milk (100° to 110°) |
2 eggs, lightly beaten |
1/2 teaspoon salt |
1 (8-ounce) package cream cheese, softened |
1/2 cup sugar |
1 tablespoon ground cinnamon |
1/2 cup chopped pecans |
1 reynolds pot lux cookware pan with lid (1 1/2-quart size) |
1 reynolds pot lux cookware pan with lid (9- x 12 1/2-inch size) |
vegetable cooking spray |
frosting |
Directions:
1. Preheat oven to 350°. Stir together 4 cups flour, cake mix, and next 4 ingredients in a large bowl; gradually add enough remaining flour to form a soft dough. (In our Test Kitchens, we used an additional 1/2 cup on a heavily floured surface; more may be used.)
2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes).
3. Roll to a 12- x 20-inch rectangle, and spread with cream cheese.
4. Stir together sugar and cinnamon, and sprinkle over cream cheese; sprinkle with chopped pecans. Roll up, jellyroll fashion, starting at one long edge. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.
5. Cover and let rise in a warm place (85°), free from drafts, 15 minutes. Place each pan in center of a baking sheet.
6. Bake, uncovered, at 350° for 15 to 25 minutes or until lightly browned. Remove baking sheet with pan from oven; spread warm rolls with Frosting. Let pans stand on baking sheet 2 minutes before removing.
7. Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely, and bake rolls as directed.
|
|