Extra Gooey Homemade Cinnamon Rolls
For the dough:
1 cup warm milk (110-115°F)
2½ tsp instant dry yeast
2 large eggs at room temperature
1/3 cup butter, melted
1 tsp salt
1/2 cup granulated sugar
4½ cups all-purpose flour
For the filling:
1/2 cup butter, very soft
1 cup brown sugar, packed
2 Tbsp cinnamon
1/2 cup heavy cream (set aside)
For the frosting:
6 oz cream cheese, softened
1/3 cup butter, softened
1½ tsp pure vanilla extract
2 cups confectioners sugar (powdered)
Pour the warm milk in the bowl of a stand mixer fitted with the beater blade attachment and sprinkle the yeast overtop. Add the eggs, melted butter, salt, and sugar to combine.
Add the flour and mix using the beater blade until the ingredients are barely combined. Scrape the dough off the beater blade and remove blade. Attach the dough hook. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. The dough will be tacky and will be sticking to the sides of the bowl. Do not be tempted to add more flour at this point.
Butter a large bowl. Using a rubber spatula to remove the dough from the mixer bowl, place it in the greased large bowl. Cover the bowl with a towel. Set the bowl in a warm place and allow the dough to rise until doubled in size (30 to 45 minutes). A warm oven is great for this. Turn the oven on the lowest setting for 1-2 minutes, then turn off the oven and place the dough to rise in there.
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.
Preheat the oven to 375°F.
Sprinkle pastry mat or counter generously with flour. Turn out the dough on the mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 12×15-inch rectangle. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13-inch baking pan. Cover the pan and allow the rolls to rise for about 20 minutes or until nearly doubled.
Warm the heavy cream until the chill is off. It should be warm to touch – not hot.
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.
Bake at 375°F for 15-17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
For the frosting:In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in vanilla extract and Confectioner’s sugar. Beat until combined. Spread the frosting over the cooled rolls. Store in an airtight container.
SERVINGS: 12 servings
ALLERGENS: Milk, Egg, Wheat