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Gingerbread
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Cream-Cheese-Frosted Cinnamon Rolls
1 16-ounce loaf frozen sweet-roll dough or frozen white-bread dough, thawed
1/4 cup butter or margarine, softened
3 tablespoons granulated sugar
3 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
1/2 of a 3-ounce package cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1-1/2 cups sifted powdered sugar
Milk
Grease a 9x1-1/2-inch round baking pan; set aside. Roll sweet-roll or bread dough into a 12x8-inch rectangle on a lightly floured surface. Spread the 1/4 cup butter or margarine evenly over dough.
Stir together granulated sugar, brown sugar, and cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough. Roll up dough rectangle into a spiral, starting from a short side; prick dough to seal seam. Slice into 8 equal pieces. Place sides in prepared pan.
Cover and let dough rise until nearly double in size (30 to 45 minutes). Preheat oven to 350 degree F. Bake in the preheated oven for 25 to 30 minutes or until golden.
Remove rolls from oven. Invert rolls onto a wire rack. Invert again onto a serving platter. In a small mixing bowl, place cream cheese, the 1 tablespoon butter or margarine, and the vanilla. Beat with an electric mixer on medium speed until light and fluffy, scraping sides of bowl as necessary. Gradually beat in powdered sugar. Beat in enough milk (2 to 3 teaspoons) to make frosting of spreading consistency. Spread cream cheese frosting atop each hot roll so frosting flows over edges. Serve warm. Makes 8 rolls.
 Always Kiss The Cook
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