Directions

• PREPARE THE DOUGH
• To start we have to proof our yeast, let’s heat out milk in the microwave for 30 seconds, make sure not to go above 105-115 degrees Fahrenheit. We want the milk to be warm, after removing the milk from the microwave, add in sugar and yeast into the warm milk and mix to dissolve the sugar and yeast into the milk. Set aside for 7-10 minutes so that the yeast has time to proof and foam.
• While the yeast is proofing, add flour, melted butter, eggs, and salt to the mixing bowl. At this time the yeast should be ready and foamy to use. Pour the milk/yeast/sugar mixture into the mixing bowl with the rest of the ingredients. Using the dough hook, mix the ingredients on low/medium speed, this dough will take approximately 10-15 minutes to come together. Remember to stop in between mixing so that you can scrape the sides of the bowl and make sure the flour is being incorporated into the rest of the ingredients.
• During the mixing, add in the 5 tablespoons of all purpose flour one at a time during the entire mixing process.
• After about 10-15 minutes your dough will be ready, it will be tacky and a bit moist, do not be tempted to add any more flour or your dough will become tough and this will cause your cinnamon rolls to be hard and tough to the touch.
• Scrape the sides of the bowl and place the dough to one side of the bowl, spray the bowl with non-stick baking spray, repeat and spray the other other side of the bowl. Cover the bowl with a lid or with a cloth and set the dough in a warm place to rise for 60-90 minutes.
• PREPARE THE FILLING
• In a bowl, add in the softened unsalted butter, packed brown sugar, cinnamon. Mix all the ingredients using a fork, it will take quite a bit of muscle but mix until all the butter sugar and cinnamon looks moist and becomes more like a paste.
• Set aside for later
• ROLLING OUT THE DOUGH
• At this point we are ready to roll out our dough. Make sure to have a well floured surface to work on, I like to use a non-stick silicone mat to roll out any kind of dough, although it is non-stick I still flour the mat to make sure the dough doesn’t have an opportunity to stick to my fingers or the work surface. The dough will be tacky so be sure to use a spatula or scraper to help you remove the dough from the mixing bowl, using the spatula, work the dough onto the floured surface.
• Dip your fingers onto the flour of the work surface and massage the top of the dough, slowly begin to massage the dough out and form a small rectangle, turn over the dough and repeat the massage forming an even larger rectangle.
• Once you have a rectangle use a rolling pin to help you roll out the rectangle larger, there is no specific size just roll the dough into a rectangle. If you want to be precise I rolled my rectangle approximately 18 inches long and 6 inches wide.
• When you have your rectangle, bring out the filling we made earlier. Use a spatula, spoon, or frosting spreader to help you spread the filling. Make sure to take your time and spread the filling to every single inch of your dough, this is what makes the cinnamon roll yummy on the inside.
• Now that the dough is filled, start rolling the dough from the side closest to you (the long way). We want to make a long tight log. If you can’t get it too tight don’t worry, just continue to roll until your reach the end.
• Once you have a long log, cut it into either 8 or 9 pieces, this truly depends on preference or the size of pan that you are using. I used a Pyrex Baking Dish that measured 8″ x 8″.
• Spray your baking dish with non-stick baking spray to make sure your cinnamon rolls do not stick to the baking pan. Place the rolls into the baking dish and make sure to fan them out a little.
• Cover them and set them aside to rise for 30-45 minutes.
• MAKING THE ICING
• Make sure that your ingredients are at room temperature.
• Place the cream cheese, butter, powdered sugar, salt, and vanilla in a bowl, mix all ingredients on low speed just until they incorporate. If your ingredients are at room temperature they will mix fairly easily.
• When you are done mixing, set your icing aside for later use.
• At this point preheat your oven to 375 degrees Fahrenheit to prepare to bake the cinnamon rolls.
• BAKING AND ICING YOUR CINNAMON ROLLS
• You cinnamon rolls should now be fluffy and a little chubbier than when you last saw them. Place them into the hot oven and bake them for 15-20 minutes or until the tops are golden brown. Do not over bake or they will be hard and dried out. Mine usually take 15 minutes to bake but this will depend on your oven.
• When your cinnamon rolls are baked and ready, remove them from the oven and allow them to cool for 10 minutes. After 10 minutes add the icing on top of the cinnamon rolls and spread it throughout the cinnamon rolls using a spatula.
• These are best served warm but you can also eat them cold, at this point the cinnamon rolls are all your and you can do with them as you please, enjoy!