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Grease a 9-inch round baking pan; set aside. Roll sweet-roll (or bread) dough into a 12x8-inch rectangle on a lightly floured surface. Spread 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 slices in prepared pan.
Cover and let dough rise until nearly double in size (30 to 45 minutes). Meanwhile, preheat oven to 350°F. When rolls have risen, transfer to the oven and bake for 25 to 30 minutes or until golden.
Remove rolls from oven; invert onto a wire rack. Invert again onto a serving platter. Place cream cheese, the remaining 1 tablespoon butter (or margarine) and vanilla in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, scraping sides of bowl as necessary. Gradually beat in confectioners’ sugar. Beat in enough milk (2 to 3 teaspoons) to reach spreading consistency. Spread cream cheese frosting on each hot roll so frosting flows over edges. Serve warm.