Cinnamon Rolls

11 T butter, softened
200 g sugar

4 eggs, room temp

2 C milk, room temp

2 t salt

1000 g bread flour

14 g or 4 1/2 t instant dry yeast
1 C butter, very softened
440 g brown sugar

4 T cinnamon

1 C heavy cream
8 oz cream cheese, softened

330 g powdered sugar

2 T maple syrup
2 t vanilla

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

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

Combine on low speed only until combined.

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

With a dough hook, knead on medium 6-8 mins.

If necessary, add about 1/4 C additional bread flour.

Dough should be elastic, smooth, and cling to itself.

Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until risen, 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.

Split proofed dough into 2 equal parts.

Split cinnamon filling into 2 equal parts.
Sprinkle a pastry mat generously with flour.

Sprinkle 1 part dough with flour and roll to 24x15".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly with 1 part filling and roll.

Preheat the oven to 375º if baking same day.

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

(I use a large lasagna pan and make 20 rolls.)

Cover the pan and proof a second time, about 20 mins.

    Alternatively, set in fridge for an overnight second proof.

    Let rolls come to room temperature in the morning.

    Preheat oven to 375.

Warm heavy cream until no longer cold.

Pour warmed cream over risen rolls.

Bake 20 mins at 375.

Cover tightly with foil, rotate, and bake another 20 mins at 350.

Turn heat down to 325.

Continue baking 30-40 mins or until centers reach 190.

If not using a thermometer, double check by cutting into them.

Beat together cream cheese frosting.

Alternatively, make a glaze.

Top rolls with icing or frosting.

lizzyt

Note:

I love walnuts and orange rind sprinkled on top of the filling.