Ingredients
The following ingredients have 4 Servings
- 6 tablespoons (3oz/85g) butter ((melted))
- 1 cup (8floz/240ml) milk ((warm))
- 2 large eggs ((room temperature))
- 4 ½ cups (22 ½oz/639g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup (6oz/170g) dark brown sugar
- 2 ½ teaspoons ground cinnamon
- 6 tablespoons (3oz/85g) butter ((softened))
- ½ cup (4oz/115g) cream cheese ((softened))
- ¼ cup (2oz/57g) butter ((softened))
- 1 ½ cups (6oz/170g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instruction
- In a measuring jug warm the butter and milk together until the butter has melted. Whisk in the eggs. Set aside.
- In a separate, large bowl mix together the flour, sugar, yeast, and salt.
- Add the wet ingredients into the dry and mix to form your dough. Your dough should form a tight ball with nothing left in the bowl.
- Once your dough has formed a tight ball, cover and allow to proof at room temperature for 70-90 minutes, or until doubled in size.
- After the dough has doubled in size turn it out onto a lightly floured surface. Roll dough into a 24x12 inch rectangle.
- In a small bowl, combine brown sugar and cinnamon. Spread dough with 6 tablespoons (3oz/85g) softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
- Starting with long edge roll up the dough and cut into 12 (2-inch) rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45-60 minutes.
- Meanwhile, preheat the oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, about 18-20 minutes.
- While rolls are baking, cream together the cream cheese, butter, powdered sugar, vanilla, and salt. Set aside.
- While the buns are warm from the oven generously spread on the cream cheese frosting. Enjoy while warm. Cinnamon rolls are best eaten the day they are baked.
