8 tablespoons of melted unsalted butter plus additional for spreading on pans
3/4 cup of whole milk at room temperature
3 1/4 cups of all purpose flour, plus additional for dusting
1 package instant dry yeast ( 2 1/4 teaspoons )
1 1/4 teaspoons of salt
Just a bit of heavy cream (optional)
What You Need For The Filling:
1 cup packed of light or dark brown sugar
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons of melted unsalted butter
What You Need For Icing:
8oz of softened cream cheese
3 tablespoons of heavy cream
1/4 cup of unsalted butter
1 1/2 cups of powdered sugar
1 teaspoon of vanilla extract
For the dough: in a large bowl whisk the egg yolks, whole egg, sugar, butter, and milk. Add 2 cups of the flour along with the yeast and salt; whisk until combined. Add the rest of the remaining flour (1 cup and 1/4). Begin to knead dough (will be a little sticky, add just a little bit of flour if necessary, I always add a little extra, like 1/4 extra.)Continue to knead until combined and doughy. (Dough should be stretchy. If kneading by hand, knead for about 20 mins)Lightly oil a large bowl and transfer the dough to the bowl, lightly oil the top of the dough, cover with plastic wrap and allow to sit out for 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.
Butter a 9 by 13-inch glass baking dish. On a floured surface shape the dough into a large rectangle. Brush the dough with the melted butter. Sprinkle the filling mixture over the dough, pressing the filling into the dough. Roll the dough into a tight cylinder. Using a sharp knife, slice the cylinder into 1 1/2-inch rolls; making 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.
Take the rolls from the refrigerator and place in an oven that is turned off. Fill a pan or pot of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; 30 mins or so.
Preheat the oven to 350 degrees.
Pour a little bit of heavy cream over each of the rolls, covering the bottom of the pan. (Optional; this gives a more buttery, doughy taste/texture. While without is more original)
When the oven is ready, place the rolls in the oven and bake until slightly golden on top; bake for 8 mins. Oven time may vary.
Mix together ingredients for the icing starting with whisking the cream cheese first, then adding the heavy cream, next the butter, then gently adding the sugar. Spread on cinnamon rolls. Allow to sit for 30 to 1 hour and then enjoy!
Note: whatever is not eaten make sure to refrigerate. When ready to eat pull out and allow to sit for 1 to 2 hours until at room temperature.
Additional note: try using vanilla spice eggnog instead of heavy cream! It’s delish!