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Gooey Cinnamon Buns with Thick Cream Cheese Icing Recipe

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This recipe for Gooey Cinnamon Buns with Thick Cream Cheese Icing, by , is from Geraldine's Christmas Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Geraldine Hynes


1 pkg. active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted plus more for buttering the bowl and baking dish
2 tbsp. granulated sugar
1/2 tsp. salt
1 large egg, lightly beaten

1 c. packed dark brown sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1 stick (8 tbsp. butter), softened

Thick Cream Cheese Icing:
4 oz. cream cheese, softened
2 c. confectioner's sugar
1/4 c. milk

- For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.

- Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.

- Preheat the oven to 375 F. Butter a 9-by-13- inch baking dish.

- For the filling: In a medium bowl, stir together the brown sugar, cinnamon, salt and butter. Set aside.

- Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.

- Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.

- For the thick cream cheese icing: Blend the cream cheese and confectioner's sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.




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