Iced Cinnamon Raisin Breakfast Buns

I LOVE homemade bread esp when it has yummy cream cheese icing on top of it......these make the perfect breakfast roll.

Ingredients:

3/4 C luke warm milk
2 tsp active dry yeast
1/4 C sugar
2 to 2 1/2 Cups Flour
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp butter
1 egg
1/2 cup raisins soaked in rum (optional)
1/2 cup dried fruit/ citron

syrup glaze:
1/4 cup water
1/4 cup sugar

Cream Cheese Icing

1/2 cup powdered sugar
2 T cream cheese
1 T butter
1 tsp vanilla extract
1/2 T water


Warm milk and sugar in microwave or on stove top to 110f  sprinkle yeast onto milk and let bloom.

In the bowl of a stand mixer combine all dry ingredients.  And only 2 cups of flour.

 Mix in milk, egg and butter and turn mixer to stir until combined then increase speed appropriately.   If dough appears to be sticky and does not come away from side of bowl add more flour up to a half cup.  Knead dough with dough hook for 5 minutes.  Add in dried fruit at the very end until just combined.

Cover dough place in a warm dry place until doubled in size.  Separate dough into 8 equal sized rolls and let rise again until light and fluffy. (or you can place them in the fridge and they will rise over night, just let them sit at room temperature for 20 minutes before you place in oven in the morning.)

Bake 375 for 20 to 25 minutes until brown.

Make syrup glaze by combining sugar and water in a sauce pan and cook down until syrup has thickened. Immediately brush sugar glaze over buns. When the buns have cooled spread cream cheese icing over them.  enjoy!

For the cream cheese icing combine all ingredients together and mix with a whisk.