The Stay at Home Chef Cinnamon Rolls

Directions

• 1)

  In a medium bowl mix together milk (or water and powdered milk mix) and sugar and add yeast. Let sit for about 5 minutes until yeast is activated and bubbly. Add melted butter, kosher salt and eggs. Mix to incorporate.

• 2)

  Add flour to the bowl of a stand mixer and pour in yeast mixture. Using a dough hook, turn the mixer on low.

• 3)

  Stop the mixture a few times and, using a dough scraper or spatula, scoop and invert the dough to get any unincorporated flour from the bottom. Continue to knead for 5-10 minutes. By the end, the dough should pull away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

• 4)

  Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

• 5)

  Empty dough onto a lightly floured surface. Punch down the dough and roll into a 12×18 inch rectangle.

• 6)

  Brush the dough with 1/2 cup softened butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter and spread evenly over the dough. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

• 7)

  Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.

• 8)

  Preheat oven to 325°F. Bake the rolls for about 22-28 minutes, until just kissed with brown on top.

• 9)

  While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.

• 10)

  Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.