Best Cinnamon Rolls Ever

I have tried many cinnamon roll recipes over the last year and a half since I first attempted to make them.  All them were pretty good...but this one was the best!  I think in part, it was the cream cheese frosting.  Or maybe it was because the dough was so much lighter and fluffier than the others I had made.  Either way, they were delicious!  So here is the recipe...I know that you will enjoy them as much as we did!

You can smell 'em right?  Well gear up, and get ready to make these deliciously fluffy rolls....

Ingredients:

For the dough:

4 large egg yolks, room temperature

1 large whole egg, room temperature

1/4 C sugar

6 T butter, melted

3/4 C milk, room temperature, or slightly heated in the microwave with 1/2 t white vinegar mixed in

4 C flour

1 1/4 t salt

1 package dry active yeast (or 2 1/4 t if you are using bulk)

Oil or cooking spray

Filling:

3/4 C packed brown sugar

1 T ground cinnamon

1 1/2 T butter, melted

Icing:

1/2 C softened cream cheese

3 T milk ( I used cream cause I ran out of milk)

1 1/2 C powdered sugar

Instructions:

1. For the dough: Beat together the egg yolks, whole egg, sugar, butter and milk

2. Add 2 cups of the flour along with the yeast and the salt.  Beat until moistened and combined

3. Add the remaining flour and mix for about 5 minutes.  You can use a stand mixer if you want, I just used a wooden spoon.

4. Once the dough easily pulls away form the sides of the bowl, turn out onto a lightly floured surface and knead for about 30 seconds.

5.  Very lightly oil a large bowl.  Form dough into a ball and roll around in the oil to completely coat it.  Loosely cover bowl and place in a warm place (on top of the fridge is a great place) to rise until doubled.  Anywhere between 1 1/2 -2 1/2 hours.

6.  Meanwhile, mix up the filling for the rolls in a small bowl, using the brown sugar and cinnamon.

7. Grease a 9 x 13" glass baking dish

10. Once dough has doubled in size, turn out onto a lightly floured surface, and gently shape into a rectangle, with the long side going away from you

11. Using a rolling pin, roll out dough into a 12 x 18" rectangle, making it about a 1/4" thick

12.  Take your melted butter (1 1/2 T) and spread onto your rolled out dough.  I just pour it on, and kinda rub around with my hand, leaving a 3/4" border around the edge.  Sprinkle with sugar mixture, and gently press into the dough

13. Starting with the longest edge nearest to you, start to roll up the dough, jelly roll style.  Pinch all seams closed

14. Using a serrated knife, cut log into 12 equal rolls.  Place cut sides down in baking dish and loosely cover

15.  You can stop now, and put your rolls into the fridge for the night, or continue baking.

•         To continue, put rolls in a warm place to double in size. About 1-2 hours
•         If refrigerating, remove rolls from fridge and place in a clod oven.  Fill a shallow bowl or pan 2/3 of the way full with boiling water.  place on the oven rack below the rolls.  Close oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.  Remove pan of rolls, and water from oven.

16. Pre-heat oven to 350 degrees F

17. Bake rolls on middle rack (uncovered) for about 30 minutes, or until golden brown on the top, and no longer gooey on the sides.  Remove from oven when done baking, and move baking dish to cooling rack.

18.  While the rolls are cooling, make the icing by beating cream cheese in a medium bowl until smooth and creamy. (you do not want lumps)

19.  Add milk to cream cheese, and beat until combined.  

20.  Add sugar a little at a time, and beat until light and creamy.  Taste just to be sure its good :)

spread over rolls while they are still hot, and enjoy!!!

Recipe adapted from Comfy in the Kitchen