Making Homemade Cinnamon Rolls

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Knead dough on a well-floured surface until no longer sticky. Sarah Karnasiewicz
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Gently flatten dough. Sarah Karnasiewicz
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Using a floured rolling pin, roll and stretch dough until it flattens into a 10″ x 10″ square. Sarah Karnasiewicz
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Dollop small amounts of beaten cream cheese over dough. Sarah Karnasiewicz
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Spread cream cheese evenly over dough with a rubber spatula. Sarah Karnasiewicz
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Fold top third of dough toward the center. Sarah Karnasiewicz
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Fold bottom third over to create a trifold. Sarah Karnasiewicz
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Smooth and flatten slightly with hands. Sarah Karnasiewicz
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Fold left third toward the center. Sarah Karnasiewicz
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Fold right third toward the center to create a trifold. Sarah Karnasiewicz
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Flip folded dough over so that seam side faces down. Sarah Karnasiewicz
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Gently flatten dough until it’s 1″ thick. Sarah Karnasiewicz
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Using a rolling pin, flatten and stretch dough to a 10″ x 20″ rectangle. Sarah Karnasiewicz
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Brush dough with melted butter. Sarah Karnasiewicz
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Sprinkle filling evenly over dough. Sarah Karnasiewicz
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Gently press filling into dough by rolling a rolling pin over it. Sarah Karnasiewicz
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Beginning at the short end, roll dough into a tight cylinder. Sarah Karnasiewicz
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Place dough cylinder seam side down and form dough into an even log. Sarah Karnasiewicz
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Trim ends of dough log. Sarah Karnasiewicz
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Cut log into 4 equal pieces. Sarah Karnasiewicz
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Cut each quarter in half to make 8 equal slices. Sarah Karnasiewicz
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Brush bottom and sides of a 9″ x 13″ baking pan with butter. Sarah Karnasiewicz
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Place rolls in greased pan, leaving plenty of space between them. Sarah Karnasiewicz
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The nearly finished cut rolls. Sarah Karnasiewicz
Cream Cheese Cinnamon Rolls
Spreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. Get the recipe for Cream Cheese Cinnamon Rolls » André Baranowski