Cinnamon rolls

Cinnamon rolls recipe:

Yields 6 large rolls

Dough:

1/2 C room temp milk

1 egg

1 tsp instant yeast

1/4 C sugar

3/4 tsp salt

1 1/4 C AP flour

1/2 C plus 2 Tbs bread flour

4 Tbs softened butter

Cinnamon filling:

3/4 C brown sugar

2 Tbs ground cinnamon

3-4 Tbs softened butter

Butterscotch goo: ( optional )

1/4 C brown sugar

1/2 C heavy cream

2 Tbs butter

1/2 tsp salt

Cream cheese frosting:

4 oz softened cream cheese

2 Tbs softened butter

1 1/2 C powdered sugar

1 tsp vanilla extract

1 tsp maple extract ( optional )

1/4 tsp salt

1. To make the dough whisk together milk, egg, sugar, salt and instant yeast, add in flours and mix with a dough hook attachment on a stand mixer until the dough just come together

2. Add in butter and knead for 7-8 mins until dough is smooth and elastic. Let proof in room temp until doubled in size

3. Meanwhile make the butterscotch goo: melt butter and brown sugar in a small pot, add heavy cream and salt whisk to combine. Pour it on the bottom of the baking tray, let cool completely

4. Punch the air out of the dough, roll it out to a rectangle on a floured surface. Pro tip: it is a very soft dough if you’re not comfortable working with a super soft dough try refrigerating it for an hour prior to rolling

5. Smear butter over the dough evenly then sprinkle an even layer of cinnamon sugar but leave about 1/2 inch border, roll the dough up tightly them slice into 6 pieces, I like using a serrated knife but use dental floss if you want 🙃

6. Transfer the cinny rolls to the baking tray and proof them in room temp until almost doubled in size

7. In the meantime make cream cheese frosting: in a bowl combine cream cheese and butter, whisk till smooth then add in powdered sugar, vanilla extract, maple extract and salt, whisk till smooth and set aside

8. Pre heat oven to 350F. When ready to bake cover the tray with foil and bake for 20 mins then remove the foil and bake for another 7-8 mins

Pro tip: the foil will help trap the moisture inside and prevent the cinnamon rolls from drying out and browning too fast, I strongly suggest not skipping the foil

9. Let the cinnamon rolls cool for 15 mins then cover them with cream cheese frosting while they’re still warm, and you get the eat them!!!