cinnamon rollsadapted from food network kitchens
dough
2 1/2 tsp active dry yeast ( 1 packet)
1/2 c whole milk (heated to 110 - 115 degrees)
1/4 c sugar
2 lg eggs
1/2 tsp salt
4 tbs melted unsalted butter
3 c all purpose flour
filling
1/4 c sugar
1 tbs cinnamon
2 tbs melted unsalted butter
combine yeast, sugar and warm milk in mixer. mix up a little and let proof for a few minutes. (you should see bubbles, that means the yeast is working)
mix in eggs one at a time and then salt.
with dough hook, mix in flour.
blend in butter one tbs at a time.
knead with dough hook for about 7 minutes.
take dough and but it in a well grease bowl and cover with plastic wrap. let rise for about an hour.
punch down dough and on floured surface, roll it into a 18 inch rectangle. brush with butter and sprinkle with cinnamon sugar.
roll up the rectangle and cut into 1 inch wide rolls.
butter 9 x 13 inch baking dish
in saucepan, combine...
1/2 c butter
1/2 c brown sugar
cook until sugar is dissolved.
take off heat and add 1 tsp vanilla. spread the in the bottom of the baking dish and place the roll on top.
let rise 50 minutes
bake at 350 degrees for 30 minutes.
top with cream cheese glaze
4 oz room temp cream cheese
1 c powdered sugar
1/2 stick unsalted butter room temp
1/2 tsp vanilla
1/2 vanilla bean - seeds scraped out
combine with mixer until smooth. spread over the top of warm rolls.
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