1/4 c. water (2 oz.)
1 c. whole milk
1/2 c. butter, unsalted sweet cream, melted
1 1/2 egg, large, well beaten
1 tsp. vanilla flavor (preferably alcohol free)
1/2 tsp. salt
1/2 c. sugar
4 1/2 c. unbleached white bread flour
1 tbsp. vital wheat gluten
1/4 oz. yeast (1 prepared envelope)
1 c. light brown sugar, firmly packed
5 tbsp. cinnamon
1/2 c. butter
Cream Cheese Frosting:
4 oz. cream cheese
1/2 c. butter
1 3/4 c. powdered sugar
1 tsp. vanilla flavor
1/8 tsp. lemon flavor
Remove two large eggs (using only half of one of the eggs) from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the water and whole milk. The resulting liquid mixture should be permitted to cool so that it is between 75ºF and 85ºF before proceeding further. Then add the remaining ingredients, in the order listed above, to the mixer.
Remove the butter from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" rectangle.
Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any butter or cinnamon-sugar on this edge so that you can seal the roll. Spread the softened butter over the dough with a rubber spatula and then evenly distribute the cinnamon-sugar mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the cinnamon-sugar mixture.
Begin at the far edge and roll up the dough tightly toward the 1" clean edge. The clean edge is used to seal the finished roll. Trim the left and right ends of the roll. The results will be a 24" roll.
Mark the roll every 1 1/2 inches. Cut the roll into 1 1/2 inch long portions. This may be done with a knife, but I've found it's easier to use dental floss. You should get 15 rolls.
Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center). Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
After rising, bake in a convection oven at 310º for 15 min. If you are using a conventional oven, bake at 335º for 20 minutes. The rolls should be only lightly browned.
Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
Use the Flat Beater (or Paddle) on a mixer to blend the cream cheese and butter for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your mixer. I use setting No. 2 on my kitchenaid.
Switch to the stainless steel whip and whip the cream cheese and butter mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine (no. 6 on kitchenaid).
Add 1 c. of the powdered sugar and mix for 1 minute using whip at 65 RPM (slow). Add the remaining 3/4 c. of powdered sugar and mix for an additional minute.
Lastly, add the vanilla and lemon flavor and whip for 1 min. using the whip at 150RPM (fast).
Transfer the finished frosting to a covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.