I made these for a friend who moved last weekend, it had been a rough couple of months trying to get the new house ready to move into and then issues with the old house, so I thought it would be nice for her not to have to worry about one more thing to do. I made one pan for them and one for us. Then I made some more the next day they were that good, I might go make them now.
The Best Ever Cinnamon Rolls
Adapted From Cooks Country
Makes 12 large or 24 smaller
3/4 cup milk
2 1/4 teaspoon yeast (one packet)
3 large eggs room temperature
4 1/4 cup flour
1/2 cup cornstarch
1/2 cup sugar
1 teaspoon kosher salt
12 tablespoons unsalted butter room temperature cut in to 24 small pieces
1 1/2 cups brown sugar
1 1/2 tablespoons cinnamon
4 tablespoons unsalted butter softened
1 1/2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
4 ounces cream cheese
1. Preheat oven to 200 degrees, when it reaches temperature turn off oven. Place a medium bowl in the oven to warm.
2. Heat milk to 105-110 degrees more than this and you will kill the yeast. To the milk add in your yeast and 1 teaspoon of sugar, set aside. In the bowl of your standing mixer with your dough hook add flour, corn starch, remaining sugar, and salt. Mix for a moment then on low add in your eggs one at a time, then add in the milk mixture in a slow stream. Let the dough come together about 2 minutes then turn up the mixer to medium speed, add in the butter one piece at a time until well incorporated, continue to let the mixer run for another 10 minutes.
3. Take the warmed bowl from the oven and lightly oil. Transfer dough to the bowl and over with plastic wrap, place in oven and let rise until doubled in size about 2 hours.
4. While you are waiting for the dough to rise prepare your filling. Combine brown sugar and cinnamon in a bowl and set aside. Warm butter in microwave until it just starts to melt so it will be very easy to spread.
5. Place your baking dish in the warm oven.
6. When dough has doubled in size, turn it out onto a lightly floured surface and gently spread out into a rectangle, you want the dough to be 1/2" thick or so. Spread on the butter and then top with the cinnamon sugar mixture. Roll up from the long side and then cut into equal pieces.
*If you are making 24 you will need two dishes.
*At this point you can place the rolls in a cold pan and cover them with plastic wrap and put in the refrigerator for up to 24 hours. Then when you want to bake them let them come to room temperature, about a hour, then bake.
7. Get your baking dish from the oven and butter well. Place your rolls cut side down in the dish, cover with plastic wrap and let rise in a warm spot for about an hour.
8. Heat oven to 350 degrees. Bake rolls for 25-35 minutes for 12, 20-30 for 24 you want them to be golden, and the filling to be melted.
9. While they are baking prepare your glaze, in a mixing bowl combine cream cheese, powdered sugar, milk and vanilla, mix until smooth.
10. Remove rolls from oven, top with 1/2 cup of glaze, let sit for 30 minutes top with remaining glaze and then serve.
I don't like being bossy, but make these for your family this weekend, they will love you more.