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.

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 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 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.

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.

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 allow rolls to rise 20 mins.

(Alternatively, set in fridge for an overnight second proof.)

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 20 mins at 375.

Bake another 20 mins, covered, at 350.

Turn heat down to 325 and continue baking until centers are cooked.

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 LOTS of orange rind in the filling.