For the Dough:
1 c. warm milk (105-115 degrees F)
2-1/2 tsp. instant dry yeast (fast acting)
2 large eggs (at room temperature)
1/3 c. butter (melted)
4-1/2 c. all purpose flour
1 tsp. salt
1/2 c. granulated sugar
For the Filling:
1/2 c. butter (almost melted)
1 c, packed light brown sugar
2 tbsp. cinnamon
1/2 c, heavy cream
For the Frosting:
11 oz. cream cheese (softened)
2/3 c. butter (softened)
4 c. powdered sugar
1 tbsp. maple extract -- I use Vanilla
1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter, salt and sugar.
3. Add the flour and mix - using the beater blade just until the ingredients are barley combined.
Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Beat the dough on the medium speed for 5-7 minutes or until the dough is elastic and smooth.
(The dough will be tacky and will still be sticking to the sides of the bowl. That's ok!
Don't be tempted to add more flour at this point)
6. Spray a large bowl with cooking spray.
7. Use rubber spatula to remove the dough from the mixer bowl and place it in the greased
8. Cover the bowl with a towel or wax paper.
9. 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 in the oven to
rise. It normally takes about 30 minutes to 1 hour for the dough to rise. Do not allow the dough
to rise too much or your cinnamon rolls will be airy.
10. While the dough is rising, prepare the cinnamon filling - In a medium bowl, combine the soft
butter, brown sugar and cinnamon - mixing until well combined. Set Aside.
11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry
mat - sprinkle the top of the dough with additional flour.
12. Flour a rolling pin and roll the dough to about a 12 x 15 rectangle.
13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
14. Start on the long end, roll the dough up tightly jelly roll style.
15. Cut into 12 slices and place in a greased 9 x 13 baking pan. *
16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
17. Preheat the oven to 375 degrees.
18. Warm the heavy cream until the chill is off---Don't make it hot---You just don't want it cold.
It should be warm to the touch.
19. Once the rolls have risen pour the heavy cream over the top of the rolls, allowing it to soak
down in and around the rolls.
20. Bake at 375 degrees for 20 - 25 minutes, until the rolls are lightly golden brown and the center
rolls are cooked through.
21. While the rolls are cooling, prepare the cream cheese frosting.
22. In a large bowl, combine the softened cream cheese and butter using a mixer. blend well
23. Add in your favorite extract and the powdered sugar. Beat until combined.
24. Spread the frosting over the cooled/slightly warm rolls.
25. Store in an air tight container.