Cinnamon Rolls

Ingredients

Dough

• 2 t active dry yeast
• 1/2 C lukewarm water
• 1 C unsalted butter
• 2/3 C sugar
• 1 C whole milk
• 1 1/2 t salt
• 2 T vanilla extract
• 4 eggs
• 7 C bread flour
• 2 T canola oil

Filling

• 1 C sugar
• 1/2 C brown sugar, packed
• 4 T cinnamon
• 3/4 C unsalted butter, melted

Icing

• 1/2 C unsalted butter, at room temperature
• 8 oz cream cheese
• 2 T vanilla extract
• 1 t cinnamon
• 1 lb powdered sugar

Steps

Dough

1. In a small bowl add the lukewarm water and the active dry yeast.
2. In a stand mixer fitted with a dough hook, cream the butter and sugar together for 7 minutes.
3. To the creamed butter and sugar add in the yeast and water mixture, whole milk, salt, vanilla extract, eggs, and 5 1/2 C bread flour.
4. Continue to run the mixture for a few more minutes, adding the remaining bread flour 1/4 C at a time until the dough is thick but not sticky, and forms a ball at the bottom of the mixer. You may not need all 7 cups of flour.
5. Reduce the speed to low and let the mixer knead the dough for 15 minutes.
6. Use the canola oil to lightly coat a large metal bowl (it should be large enough for the dough to double in size).
7. Transfer the dough to the oiled bowl, rolling the dough around so the outside of the dough is lightly covered with oil.
8. Cover the bowl with foil and let the dough rise in a warm, draft free spot for an hour and a half. The dough should nearly double in size.
9. While you wait, prepare the filling and icing and line a baking sheet with parchment paper and brush with some of the melted butter.

Filling

1. Stir together the sugar, brown sugar, and cinnamon.
2. Keep the melted butter to the side for use with the dough.

Icing

1. In the stand mixer fitted with a flat beater, mix the butter, cream cheese, vanilla extract, and cinnamon until smooth.
2. Gradually add the powdered sugar and beat an additional 3 minutes until light and fluffy.
3. Transfer icing to a jar.

Rolls

1. Once the dough has risen, roll the dough into a 12x18-inch rectangle, with the long side of the rectangle next to you.
2. Brush the butter on all but a 1/2-inch strip along the 18-inch side of the dough that is furthest from you. This will allow the dough to stick to itself when you roll it up.
3. Generously sprinkle the cinnamon sugar filling over the butter.
4. Cut 1-inch by 12-inch strips of dough.
5. Roll up each strip of dough snug but not too tight, and arrange on the baking sheet.
6. Brush the tops and sides of the rolls with the remaining melted butter.
7. Cover the baking sheet with foil and let the rolls rise overnight in the refrigerator.
8. Remove the baking sheet from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees F.
10. Bake rolls for 20-25 minutes until puffy and golden brown.
11. Allow the rolls to cool for 10 minutes before topping with icing.