Cinnamon Rolls

Source: Bethany Frank

Dough:

2 Tbsp. yeast

2 cups milk

2/3 cups butter

1 cup sugar

2 eggs

8 cups flour

2 tsp. salt

Filling:

1 ½  cup brown sugar

4 Tbsp. cinnamon

2/3 cup butter

Frosting:

1/4 cup butter

2 cups powdered sugar

8 oz. cream cheese

½ tsp. vanilla

1/2 tsp. salt

Heat milk and butter in saucepan or in microwave until butter is melted. Add sugar, stir to dissolve. Pour liquid into mixer bowl, let cool until warm. Add eggs, salt and yeast, mix until combined. Add flour, 1 cup at a time, allowing flour to incorporate before each addition. Mix in mixer using dough hook for 5 minutes. Let raise until double.

Roll out dough into a 10x24 inch rectangle. Spread butter over dough followed by brown sugar and cinnamon. Roll up dough, slice into 24 rolls. Place on parchment paper on sheet pans. Let rise 45 minutes.

Bake at 400° for about 12 minutes. Frost while warm.

*I tried many recipes for years, trying to make the perfect cinnamon rolls, and finally found it! I usually make them the night before, and refrigerate them after rolling them and placing them on the pan.   In the morning, I put the pan in a barely warm oven, turn off the oven, and let them sit for an hour before baking. (Or use the bread proof setting on the oven.) 

I have also just mixed the dough the night before, cover and refrigerate. Let dough come to room temp in morning (slightly heating oven and turning off then place dough inside, or use bread proof setting, speeds up the process), then roll out, slice, and raise again before baking.