Classic Cinnamon Rolls
3/4 cup whole milk, 1 envelope (2 1/4 teaspoon) instant or rapid-rise yeast
3 large eggs, room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened to room temperature
1 1/2 cups packed light brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 teaspoon salt
4 Tablespoons unsalted butter, softened
8 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3 cups confectioner’s sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.
Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs.
Mix flour, cornstarch, sugar, and salt until combined, , add warm milk mixture and mix until dough comes together.
Turn dough out onto clean surface and knead to form a smooth, round ball.
Transfer dough to a bowl or tray and cover with plastic wrap, and place in warm oven or cover with a warm wet cotton cloth. Let rise until doubled in size, about 2 hours.
Combine brown sugar, cinnamon, and salt in small bowl.
Turn dough out onto lightly floured surface. Roll dough into a square flat form, thick about 0.5 cm, spread with butter, and sprinkle evenly with the filling of sugar
Starting with the edge nearest you, roll dough into tight cylinder, pinch to seal seam, and cut into 8 or 12 even rolls.
Transfer rolls, cut-side up, to a prepared pan with butter and let rise in warm spot until doubled in size.
After rolls are done rising, heat oven to 150 degrees C.
Bake rolls until deep golden brown and filling is melted, 35 to 40 minutes.
While rolls are baking, make the frosting.
When cinnamon rolls are done baking frost with cream cheese frosting before serving.
- Cinammon Rolls (momcookingathome.wordpress.com)