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 Posted By: HeadChef 
Apr 9  # 1 of 4
Your kitchen will smell of fragrant cinnamon while these are in the oven. These rolls are light and the accompanying cream cheese frosting is not cloyingly sweet. Make these when whole family’s at home or when you’re expecting guests who deserve a special treat.

Makes 12 large rolls Prep Time 10 to 15 minutes, plus 8 to 10 minutes of mixing time and 2 to 3 hours of total proofing time Baking Time 20 to 25 minutes

1/2 cup butter
1/2 cup milk
2 1/4 teaspoons instant yeast (use double active-dry)
1/2 cup warm water (105 to 115˚F)
1/2 cup sugar
3 eggs
4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
egg wash
1 1/4 cups (packed) brown sugar
3 tablespoons cinnamon

1 Melt the butter and milk together—let cool to room temperature.
2 In the mixing bowl of a freestanding mixer, stir together the yeast and water. Let stand for 8 to 10 minutes until creamy and thick.
3 Whisk the sugar and eggs into the yeast mixture; then add the butter-milk mixture. Dump in 4 cups of flour and begin mixing on low speed with a dough hook. While the mixer is running, sprinkle in the salt.
4 Knead at medium speed until the dough comes together and sweeps the inside of the bowl clean. If the dough is too moist, add flour by tablespoons from the remaining ½ cup. You may not use up all the flour. Total kneading time is 10 minutes.
5 Transfer the dough to a large, lightly-oiled bowl. Cover with plastic wrap. Bulk-proof the dough (that is, let it rise and develop flavors) in a draft-free area of your home for 1 to 1½ hours (depending on how warm the day is or in that space).
6 Punch down the dough and transfer to a working surface lightly dusted with flour. With a rolling pin, roll the dough out into a 12-inch-wide by 16-inch-long rectangle. Brush the surface of the dough lightly with egg wash.
7 Combine the brown sugar and cinnamon in a small bowl; sprinkle on top of the rectangle, leaving the topmost ½-inch free (you will use this to seal the roll).
8 Begin rolling from end to another, making sure to keep the roll tight without stretching the dough. Seal the egg-washed edge tightly.
9 Grease a 13-by-9-inch pan. Slice the roll into 12 equal pieces and place in a pan.
10 Cover with a lightly-dampened kitchen towel and proof for 1 to 1½ hours or until double in size (begin checking at 45 minutes; at that time, you can also begin preheating the oven.) The rolls should press against each other—there will be no space between them or the pan. Preheat the oven to 350˚F.
11 Bake in the oven for 20 to 25 minutes or until the tops are a light golden brown. Let cool 5 minutes; then invert rolls onto a cooling rack. Turn upright and let cool an additional 10 minutes.
12 Smear with cream cheese frosting. Serve immediately.

For the cream cheese frosting
1 cup (8 ounces) cream cheese, softened
2 tablespoons butter
1 cup confectioner’s sugar, sifted
1 1/2 teaspoons vanilla

Combine all ingredients in a food processor or blender and process until smooth. Alternatively, use a mixer and mix on low speed with a paddle attachment until the sugar is absorbed, then increase speed to medium until frosting is light and fluffy.
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 Posted By: cheeseonaplate 
Apr 13  # 2 of 4
Yummy! I'll have to try this recipe. The last (and first) batch of cinnamon rolls that I made didn't come out as I hoped. Some were a little burnt on the bottom even though the top was ready.
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 Posted By: Mama Mangia 
Apr 13  # 3 of 4
what temperature did you bake them at? they need to bake at a lower temperature than breads or they will darken before they are done - also - did you use a sided pan? a baking sheet will cause the bottoms to brown more
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 Posted By: universalcuisine 
Jun 27  # 4 of 4
thanks a lot

I will try this recipe