Description
Ooey and gooey, just how we like our cinnamon rolls!
Ingredients
Scale
For the dough:
- 655 g AP flour
- 87.5 g sugar
- 36.25 g dry active yeast
- 3 g salt
- 355 g milk, Whole
- 87.5 g butter
- 1 egg, whole
For the filling: (keep all ingredients separated)
- 75 g butter, softened
- 237.5 g brown sugar
- 12.5 g cinnamon
For the icing:
- .5 lb cream cheese, softened
- 112.5 g butter, softened
- 240 g powdered sugar
- 7.5 g vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix 1/3 AP flour, sugar, yeast and salt in a bowl. Mix until uniform. (set as-side)
- In microwave safe container add milk and butter. Microwave for 2.5 mins until butter is almost melted and the milk is warm to the touch.
- Combine warm milk mixture and flour mixture. Mix until a soupy mixture is created.
- Add the eggs, mix in completely.
- Add ½ the remaining flour. Knead into a shaggy mixture.
- Add remaining flour and the dough will begin to form.
- Knead dough for 5 mins until it IS NOT TACKY and springs back.
- Cover in bowl and let rise for 30 mins at room temperature. (Double in size)
- Turn dough onto floured work table. Press and roll in a 14inch wide rectangle. 1/2inch thick.
- Spread softened butter over the dough. Edge -edge even.
- Sprinkle brown sugar evenly over the butter, and dust with cinnamon.
- Roll the dough into a spiral log, tucking it in to keep it snug. DO NOT SQUEEZE THE DOUGH.
- Cut log into 4 equal lengths. Each length cut into 12 rolls 3/4 inch thick.
- Place into butter lined hotel pan.
- Cover and proof for 1 hour. (at room temp)
- Uncover and bake 350 for 15 minutes.
- If cooking from frozen: Pull from freezer and allow to thaw for 1.5 hr at room temperature. Bake 350, 15 minutes.
- Mix icing ingredients until uniform and smooth.
- Allow cinnamon rolls to rest for 10 mins and then top with icing. Spread and allow to melt into the cracks.
