Cinnamon Rolls

5 1/2 T butter, softened
1/2 C sugar

2 eggs, room temp

1 C milk, room temp

1 t salt

531 g bread flour

7 g or 2 1/4 t instant dry yeast
1/2 C butter, very softened
210 g packed brown sugar

2 T cinnamon

1/2 C heavy cream
6 oz cream cheese, softened
5 1/2 T butter, softened

260 g powdered sugar
2 t vanilla

In the bowl of a stand mixer, beat together butter and sugar.

Beat in eggs, milk, and salt.
Separately, whisk together 500 g flour and yeast.

Beat on low speed only until combined.

Allow dough to rest 5 mins so flour can absorb liquid.

With a dough hook, knead on medium 5-7 mins.

If necessary, add up to another 1/2 C flour; 1/4 C is recommended.

Dough should be elastic and smooth.
Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until doubled in size, about 30 mins.

(Can turn oven onto lowest setting for 2 mins, turn off, and proof.)

In a medium bowl, combine butter, brown sugar, and cinnamon.
Sprinkle a pastry mat generously with flour.

Turn dough onto surface, sprinkle with more flour, and roll to 24x15".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly and roll.

Preheat the oven to 375º.

Using a piece of floss, cut rolls and place in a greased baking dish.

Cover the pan and allow rolls to rise 20 mins.

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 25 mins or until golden and centers are cooked.
Beat together cream cheese frosting.

Alternatively, make a glaze.
Top rolls with icing or frosting.

lizzyt