Ingredients:
- 1 cup warm milk
- ½ tbsp active dry yeast
- 4 tbsp granulated sugar
- 3 cups all-purpose flour
- 1 large egg
- 2 tbsp unsalted butter
- ½ tsp salt
Cinnamon Roll filling
- 7tbsp unsalted butter
- ¼ granulated sugar
- 1 tbsp ground cinnamon
Cream Cheese Icing
- 4 tbsp unsalted butter
- 4 oz cream cheese
- ½ tbsp vanilla extract
- 1 cup powdered sugar
Instructions:
1. In a bowl add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min
2. Whisk in 1 egg, sugar, melted butter, and salt
3. add remaining 2 1/2 cups flour while blending. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with wrap and let rise at room temp 2 hours. Dough should double in size.
4. Sprinkle a flat surface and rolling pin with flour. Roll into even 17″x10″ rectangle. Spread butter on roll evenly.
5. Sprinkle ¼ cup sugar an 1 tbsp cinnamon on rolls. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it's rolled up, make them into 12 even rolls.
6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins until rolls are light colored.
Recipe by: Natashaskitchen
