Ingredients:
DOUGH: FILLING: ICING:
2 c. milk 1/2 c. butter, softened 1/2 c. butter, softened
1/2 c. butter, cold 3 c. brown sugar, packed 3 c. powdered sugar
2 tbsp. dry active yeast 4 tsp. cinnamon 2 tsp. vanilla
1/2 c. warm water 3/4 c. heavy whipping cream 1/4 - 1/2 c. heavy whipping cream
1/2 tsp. + 1/4 c. sugar, divided 1/4 - 1/2 tsp. cinnamon (optional)
1 tbsp. salt
3 eggs
6 1/4 c. flour
Instructions:
1. Heat the milk in the microwave until almost boiling (about 2 minutes). Place the cold stick of butter into the hot milk. Let the butter melt, which will cool the milk to almost room temperature.
2. Meanwhile, in a small bowl or large cup/mug, mix the warm water, yeast, and 1/2 tsp. sugar together. Let the yeast activate while milk is cooling. The yeast should get very bubbly and double/triple in size.
3. Pour the milk & butter and the yeast mixture into the bowl of a stand mixer. Add in 3 c. flour and biefly mix together.
4. Add in 1/4 c. sugar, salt, and eggs. Mix until well combined.
5. Add 3 1/2 more cups of flour, 1 cup at a time, and slowly mix until combined. This dough will be very tacky.
6. Cover with plastic wrap and let the dough rise for 1 hour, until double.
7. Meanwhile, mix together brown sugar and cinnamon in a bowl for the filling. Set aside.
8. Pour the dough out onto a floured surface and gently roll into a rectangle (see sizes below). Spread 1/2 c. soft butter evenly across the dough. Sprinkle the sugar-cinnamon mixture evenly over the butter and press in. Leave a 1" strip at the top completely bare, to seal the end of the roll together.
- For 12 x-large rolls: roll out a 12"x24" rectangle. Cut 12 strips, each 12" long and 2" wide.
- For 16 large rolls: separate dough in half, and roll out 2 10"x12" rectangles. On each rectangle, cut 8 strips,
each 10" long and 1.5" wide.
9. Roll up each strip, tucking the end under the roll, and place in a greased 9x13 pan (+ an 8x8 pan for 4 the extra rolls, if making 16). If leaving in the refrigerator overnight, cover and place in fridge at this point, and take out in the morning to come to room temp.
10. Warm the heavy cream in the microwave for 30-45 seconds, and slowly pour over each cinnamon roll.
11. Cover pan with plastic wrap and let the rolls rise for an additional 30 minutes.
12. Meanwhile, preheat oven to 375 degrees while rolls are rising.
13. Bake at 375 for 15-20 minutes (17 was perfect for mine), until golden brown.
14. Meanwhile, prepare the buttercream icing: in a medium bowl, cream the butter until smooth. Add powdered sugar, 1 cup at a time, and the vanilla. Add heavy cream until you achieve your desired consistency. Mix on low until smooth and creamy. Optional: add cinnamon for cinnamon buttercream.
15. Frost the cinnamon rolls while hot out of the oven (whole pan or individually as plated). Enjoy!