⅓cupunsalted buttermelted and cooled to about 110°F
½cupgranulated sugar
1teaspoonsalt
4½cupsall purpose flour
½cupheavy creamfor pouring over the risen rolls
Cinnamon Filling
½cupunsalted buttersoftened
1cupdark brown sugar
2tablespoonscinnamon
1tablespoonall-purpose flour
Cream Cheese Frosting
8ounces cream cheesesoftened
½cupunsalted buttersoftened
2⅔cuppowdered sugar
1teaspoonvanilla extract
2tablespoonscream or milk(to thin if necessary)
Instructions
Pour the warm milk in a large mixing bowl and sprinkle the yeast overtop. Add the eggs, butter and sugar. Mix with a mixer or whisk until combined.
Add in salt and 4 cups of flour and mix using the beater blade or paddle just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater then remove it. Attach the dough hook.
To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a dough. The dough should be elastic and smooth. But it will still be tacky! (and that's okay!)
Place dough in a large greased bowl. Cover the bowl with a towel. Set in a warm place and allow the dough to rise until double, about 30 minutes (time will vary depending on room temperature).
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar, cinnamon, and flour, mixing until well combined. Set aside.
Turn risen dough out onto a lightly floured surface. Sprinkle the dough with additional flour and flour a rolling pin.
Roll dough out to about a 24"x15" rectangle.
Using a rubber spatula or the back of a spoon, spread filling onto the whole 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 baking pan. Cover and allow rolls to rise again for 20 minutes, or until nearly double.
Preheat oven to 375°F.
Warm the cream to about 110°F (should feel warm to the touch but not hot.)
When rolls are done rising, pour warm cream over the rolls.
Bake at 375°F for about 20-22 minutes, until rolls are golden and the centers are cooked through.
For the Frosting
In a large bowl, beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla. Beat until smooth and combined.
If frosting is very thick, add a tablespoon or 2 of cream or milk to thin it out slightly.
Spread the frosting over the cooled rolls. Store in an airtight container.
Video
Notes
Cooking Time: Time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
Storage: Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.