BREAKFAST & PASTRIES

 Dough

• 4 Cups (528g) Bread Flour
• ½ Cup (98g) Cane Sugar
• 1 tsp (4g) Salt
• ½ Cup (112g) Unsalted Butter - Melted
• 1 Cup (240g) Whole Milk
• 2 eggs
• 2 ¼ tspn (8g) Active Dry Yeast

Filling

• 1 Cup Light Brown Sugar
• 2 Tbsp Cinnamon
• ½ Cup Butter, Softened

Cream Cheese Frosting

• 4 oz Cream Cheese, Softened
• 2 Tbsp Unsalted Butter, Softened
• 1 Cup Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 3-4 Tbsp Whole Milk

Instructions

Dough

1. Melt Butter in a small saucepan on medium heat.
2. Remove the saucepan from the heat. Whisk in the Sugar and Milk and check that the mixture is between 90°-100° before adding the Yeast.
3. Sprinkle Yeast overtop and lightly whisk to incorporate. Let stand for 10 minutes or until yeast begins to blossom.
4. Place Bread Flour into the bowl of a stand mixer. Then, add in the Yeast mixture and mix with the paddle attachment.
5. Add one egg and mix until fully incorporated. Repeat with the second egg and once thoroughly mixed add in the salt.
6. Replace paddle attachment with the dough hook. Turn on the mixer to medium-high speed for 10 minutes.
7. If after 10 minutes the dough is still sticky, add bread flour (1-2 tablespoons at a time) until the dough is elastic and smooth.
8. Remove dough from the stand mixer into a lightly sprayed bowl. Cover the bowl and let it rest for 60-90 or until doubled in size.

Filling

1. Whisk Brown Sugar and Cinnamon in a small bowl. Set aside.
2. Remove dough from bowl, and place onto a lightly floured work surface. With a rolling pin, roll dough out into an 18x24 inch rectangle, and that the dough is about ½ inch thick.
3. Take spoonfuls of softened butter and evenly distribute over the surface of the dough. Very carefully, spread to eventually have a thin layer of butter on the dough.
4. Sprinkle the Brown Sugar/Cinnamon mixture on top of the butter, so it completely covers the butter.
5. Using a Pizza Cutter, divide the dough in half lengthwise. Now, you’ll have two, 9x24 inch rectangles.
6. Carefully roll your rectangles (lengthwise) so that you’ll have two, 24 inch rolls.
7. Using a paring knife, score tops of your dough into 1 inch sections. Then, using unflavored dental floss, wrap around the dough to cut each individual cinnamon roll.
8. In a greased 9x13 baking pan, distribute cinnamon rolls so that they are not touching and have equal space in between. This recipe will make two pans of cinnamon rolls.
9. Cover the pans, and set in the refrigerator overnight.

Cream Cheese Frosting

1. Place softened cream cheese and butter in the bowl of a stand mixer. Mix on a low speed, and then increase to medium to ensure there are no lumps.
2. Remove bowl from the stand mixer, and place a sifter over top of the bowl. Place powdered sugar into the sifter, then mix very slowly to incorporate.
3. Once the mixture is smooth, add in Vanilla and milk. Continue to mix for an additional minute until the frosting is completely smooth.

Bake & Glaze.

1. The next morning, remove cinnamon rolls from the fridge. Then, do one of the following,
   1. Let rolls set at room temperature until double in size and then they fill the pan. OR, follow the next step.
   2. Place a small baking pan (8x8 works well) on the bottom rack of your oven, then your rolls on the top rack. Place boiling water to fill the small baking pan, about an inch or halfway up, then shut the oven door to allow your rolls to proof (about 20-30 minutes)
2. Once rolls have proofed, preheat your oven to 375°. Set pans of cinnamon rolls on the counter while your oven preheats.
3. Bake cinnamon rolls for 15-18 minutes, or until the tops are golden brown.
4. Immediately glaze cinnamon rolls with frosting by taking a spoonful and placing over top each roll. Then, spread the frosting to evenly distribute over the cinnamon rolls.
5. Let rolls cool for 10 minutes in the pans, then remove from the pans and serve.