2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter (melted or very softened - don't overheat)
1/2 cup white sugar
1/2 teaspoon salt (there is salt in the butter)
4 1/2 cups standard flour
FOR THE FILLING:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 heaped tablespoons cinnamon
FOR THE FROSTING:
1/4 cup runny cream
1/3 cup salted butter (softened)
2 cups icing sugar
1 tablespoon vanilla
Instructions
Pour the warm milk in the bowl of a stand mixer, or bread maker and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated.
Add the room temperature eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth. The dough should be tacky and will pull away from the sides of the bowl but may stick slightly to the bottom. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ¼ cups, but start with 4 cups.
Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula, spread the butter over the top, then sprinkle the cinnamon filling over the whole dough rectangle.
Starting on the long side, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
Preheat the oven to 190ºC.
Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the frosting ingredients, using a hand mixer. Blend well. Spread the frosting over the warm rolls. You don't want them too hot, but you just don't want them cold. They should be quite warm to the touch, allowing the frosting to melt, and soak down in and around the rolls.
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