This recipe works with any of your favorite jam flavors - we recommend raspberry, blueberry, strawberry rhubarb, or cherry jam!
1 package dry yeast
1 cup warm milk
1/2 cup sugar
4 cups flour
1/3 cup unsalted butter (softened)
1 tsp salt
1/4 cup unsalted butter (softened)
1 jar jam (of your choice)
1/3 cup brown sugar
1/2 cup unsalted butter (softened)
1 cup powdered sugar
1/4 cup cream cheese (softened)
1/2 tsp vanilla
1/8 tsp salt
In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flower; stir to combine. Cover and set aside to let rise until the dough doubles in size (about half an hour).
Put dough in a standing mixer bowl (using hook attachment). Add remaining dough ingredients and mix well (until dough pulls away from the bowl).
On a lightly floured surface, knead the dough for about 3-5 minutes (until lightly sticky).
Grease large bowl with butter or oil, and replace the dough; cover and allow to rise until the dough has doubled in size again (about an hour).
On a lightly floured surface, punch dough down, and roll into a rectangular shape.
Spread 1/2 cup softened butter over the dough; and then the jam. Sprinkle brown sugar evenly over the top.
Carefully roll the dough into a long cylinder; pinch the seam to seal.
With the seam side down, begin to cut the dough into thick, even slices; you should get at least a dozen rolls. Unflavored dental floss works GREAT for cutting the dough without flattening it!
Leave the rolls to rise again, until they double in size (about half an hour). While the rolls rise, preheat your oven to 375*F.
Bake for about 20-25 minutes (until golden brown).
While baking, prepare your frosting; combine all ingredients until smooth.
Spoon or drizzle frosting over the cinnamon rolls wile they are still warm. Enjoy!