Dough:

In a saucepan, heat the butter and milk together until it reaches 112Fan.

Note: If using Active Yeast: If you heat the mixture longer, do NOT add the yeast until the mixture cools down.

Note: If using Instant Yeast: Add the yeast to the dry ingredients

In a mixing bowl, using a dough hook or paddle attachment, mix the dry ingredients for the dough. Then add the cooled butter and milk mixture to the bowl. Then add the egg. Continue to develop and knead the dough in the bowl for about 4-5 minutes. When the dough is no longer sticky, but not dry, put the dough in a bowl and allow it to rise until it doubles in size for about 1-2 hours.

Filling:

When the dough has doubled in size, sprinkle the bench with flour and roll the dough into a large rectangle. Cut off an excess edges in order to get straight sides. Slightly melt butter and spread the butter on the dough. Then sprinkle the sugar/cinnamon mixture on top of the butter. Add any additional topics to the dough. Roll the dough starting from the long edge (less spirals, more rolls); or from the short edge (more spirals; less rolls). Place the cinnamon rolls in a pan and allow them to proof for 1 hour. Bake for 28-30 minutes on 350.

Cream Cheese Glaze:

Cream the cream cheese for about 3-4 minutes. Then add the remaining ingredients. Spread the glaze on the cinnamon rolls and add any additional toppings. Jam a fork right in one of the fresh cinnamon rolls and enjoy!

Southern Lemon Pound Cake

Ingredients

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