Incredible Cinnamon Rolls


One package (2 & ¼ teaspoons) rapid rise yeast
1 cup warm whole milk (110 to 115 degrees F)
½ cup granulated sugar
⅓ cup melted butter
2 large eggs
1 teaspoon salt
4-6 cups all-purpose flour (you may not use all of it – see recipe for notes)
1 cup brown sugar
1-2 Tablespoons ground cinnamon
⅓ cup melted butter
½ cup butter, softened
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

In the bowl of a stand mixer, combine the yeast and warm milk, whisking to combine. Let set for 5 minutes, then add in the sugar, melted butter, eggs, salt, and two (2) cups of the flour. Mixture will be very sticky. Gradually add in the remaining flour, starting with ½ cup at a time and working until dough is ready. Dough will be ready when it pulls away from the sides of the bowl and springs back lightly when touched with very minimal dough on your fingers. Mixture shouldn’t be super sticky. Add more flour as needed, knowing that you may need all of the flour or only some of the flour depending on the weather in your home.
Knead the dough for about 4 minutes on a clean, flat work surface. Lightly oil a large bowl and add the dough ball to the bowl, turning to coat in the oil. Cover loosely with a tea towel and let rise, about 1 hour, or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon. Punch down dough, then roll out into a large rectangle on a flat work surface – anywhere around 11×8 to 13×9 should do the trick, with the long side facing you. You don’t want it to be too thin but not super thick, either. Spread the surface of the dough with the melted butter and sprinkle liberally and evenly with the cinnamon sugar mixture.
Starting with the long side facing you, being rolling the dough tightly as you go until it forms into a log shape; pinch the ends to seal. Using a sharp serrated knife or some dental floss (my preferred method), cut the dough into 12 equal pieces. You may want to discard the end pieces. Place the cinnamon rolls in a greased 13×9 rectangular baking pan. Cover loosely with a tea towel and rise for one hour in a warm place.
Preheat oven to 350 degrees F. Bake for 18-22 minutes or until lightly golden brown and bubbly. While cinnamon rolls bake, make the frosting: in a large bowl, beat together the butter, cream cheese, and vanilla until smooth. Add in the confectioners’ sugar until a soft frosting comes together. Spread the frosting evenly over the hot cinnamon rolls.

Adapted from Taste of Home

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