Servings/Yield:  16



1 package dry yeast

1 cup warm milk

½ cup granulated sugar

⅓ cup melted butter

1 tsp salt

2 eggs

4 cups all-purpose flour


1 cup packed brown sugar

2 ½ Tbsp. cinnamon

⅓ cup butter


7 Tbsp. butter, softened

1 ½ cups confectioners sugar

¼ cup (2oz.) cream cheese

½ tsp real vanilla extract

⅛ tsp. salt



Preheat oven to 400° F. Dissolve yeast in milk.

Mix in sugar, butter, salt, eggs, flour. Mix well.

Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise until doubled, about 45 minutes.

Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough.

Spread the filling over the dough (see below). Roll from long-side to short-side. Pinch the ends.

Using very sharp knife (I prefer a serrated one) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.

Grease (butter) your baking pan. Then place rolls in pan. Let the rolls rise for 30 minutes.

Bake about 30 minutes until the rolls are slightly browned and not doughy. Ice while still warm.

Filling: While dough is rising, prepare the filling and the icing.

Soften butter, so that it is spreadable. Roll dough out in rectangular shape, spread the softened butter all over.

Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.

Sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.


Cream it all together with an electric mixer. Spread on hot rolls.

© Barbara Deitch 2020