- 1 Box Pillsbury Hot Roll Mix (including ingredient requirements)
- 4 tbsp. Unsalted butter, room temperature and divided
- 1 c. hot water
- 1 egg
- 1 ½ c. light brown sugar
- 1 tsp. Ground cinnamon
- ¼ tsp. Nutmeg
- 8 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 1 ¼ c. powdered sugar
- 2 tsp. Vanilla extract
- Pinch of salt
- Using a large bowl, pour in the contents from the Hot Roll Mix along wih the yeast included. Add the required ingredients, water, egg, and butter. Mix using a stand mixer with dough hook until well combined. The dough will be slightly sticky. Turn to lightly flour surface and knead about 3 times. The soft dough should be smooth.
- Place in greased bowl, cover with plastic wrap and a kitchen towel. Place in warm spot and allow to sit for 30 minutes, or as instructed on the box.
- Turn the dough onto a lightly floured surface and roll out the dough into a long rectangle shape and about ¼ inch thick, about 11X14.
- Take the other 2 tablespoons of butter and rub across the dough. In a small bowl, combine the brown sugar, cinnamon, and nutmeg and mix. Sprinkle the sugar on top of the butter. Roll the dough into a long log.
- NOTE: Depending on how you rolled out your dough will determine where you should roll. For me, I rolled the dough long vertically, so I rolled the dough into a log from left to right.
- Cut the cinnamon rolls in ½ inch rolls using a sharp knife. Place the rolls in a butter round cast iron skillet or round baking dish. Cover with a kitchen towel for 15 minutes and doubled in size. I believe this is optional based upon the box instructions.
- Preheat oven to 400 Degrees. Bake the rolls for 20 minutes and slightly golden brown.
- In a separate bowl, add the cream cheese and softened butter. Using a mixer, mix until blended. Slowly add the powdered sugar ½ cup at a time. Add the vanilla extract and pinch of salt and mix until well blended.
- Once the rolls are finished. Allow to cool for about 10 minutes. Spread the mixture on top of the cinnamon rolls and serve.
- Category: Breakfast