CINNAMON ROLLS
INGREDIENTS
Sweet Dough:
4 large eggs, room temperature
3/4 cup whole milk, warm (100-110F)
1/4 cup honey
4 cups (568g) all purpose flour
2 1/4 tsp instant yeast (1 package)
2 tsp salt
10 tbsp unsalted butter, room temperature, cut into 1-inch pieces
Filling:
1/2 cup (100g) packed brown sugar
1 tbsp cinnamon
Pinch salt
2 tbsp unsalted butter, melted and cooled
Pan:
1/4 cup butter, barely melted
1/4 cup heavy cream
5 tbsp brown sugar
Regular Icing:
3 tbsp unsalted butter
3 cups (375g) powdered sugar
1 tbsp vanilla extract
6 tbsp heavy cream
Cream Cheese Icing:
8 tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 tsp pure vanilla extract
1/4 tsp salt
1 cup (113g) powdered sugar
INSTRUCTIONS
Grease a large bowl.
In a large liquid measuring cup, combine the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour and yeast, stir on low to combine. Add salt while on low. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the pieces are incorporated, 1 minute. Transfer dough to the prepared bowl. The dough will be very sticky.
Cover with plastic wrap and let rise for 30 minutes. Place a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat, 6 or 8 times until all the dough has been folded over on itself. Re-cover and let rise for 30 minutes. Repeat the series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight, or up to 72 hours.
Flour a work surface and knead the sweet dough 15 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature.
Grease a 9x13 pan. Combine all pan ingredients and pour into pan. Using a paper towel, rub all over pan so every inch is covered.
In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16x12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top. Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a sharp knife, cut dough into 12-equal pieces. Transfer pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let dough rise until doubled, 1 1/2 hours.
Preheat oven to 350 degrees. Remove the plastic wrap and bake 22 to 27 minutes, until the rolls are golden brown. While the rolls are baking, prepare the icing. Once they come out of the oven, apply a thin layer of the icing. Wait 20 minutes, and apply the rest of the icing and serve!
For the regular icing: beat butter for 30 seconds. Add vanilla and heavy cream, mix on low. Add powdered sugar and mix on low to combine. then mix at medium for 3 minutes.
For the cream cheese icing: Beat butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the powdered sugar and mix on low until combined. Then mix on medium until the icing is light and fluffy, 3 minutes.
