These cinnamon rolls are a family and friend favorite. The recipe originated from Martha Stewart and was one of the first successes I had baking eggless. The recipe only needs to have one egg replaced and the cream cheese in the dough really helps to keep them together. Cream cheese is a great way to help your baked goods stay together and of course taste great!

Cream Cheese Cinnamon Rolls

Beat:

• 1 cup softened butter
• 4 oz room temperature cream cheese
• 3/4 cup sugar

Add:

• 1/4 cup plain unsweetened yogurt or egg replacer equal to 1 egg
• 1 tsp vanilla

Mix well.

Then add the sifted dry ingredients:

• 2 and 1/4 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Mix until it forms a soft dough. It will be sticky like shortbread dough.

Roll out on a heavily floured surface into a long rectangle until its 1/4 inch thick. Melt 1/4 cup butter and spread over the dough and sprinkle with about 1/3 cup brown sugar. Sprinkle generously with cinnamon.

Roll into a long log and cut in half. Wrap in plastic and put in the freezer for about 1/2 hour until very firm. (Do not skip this step because it helps to keep the shape of the roll while cooking.)

Cut into 1/2 inch slices and bake 10-12 minutes in a 350 degree F oven.