Cinnamon Rolls

I know, I know. I've been absent for months and all of the sudden decide to post a recipe. Why is this? Because these cinnamon rolls are incredible! Adapted from a Test Kitchen recipe they are sure to please the palate with every bite and leave you with complete satisfaction.






INGREDIENTS
- 3/4 cup whole milk heated to about 110 degrees
- 2 1/4 teaspoons instant yeast
- dash of vanilla
- 3 large eggs, at room temperature
- 4 1/4 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 teaspoon salt
- 12 tablespoons butter, cut into pieces and softened

Filling
- 1 1/2 cups packed brown sugar
- 1 1/2 tablespoons cinnamon
- 1/4 teaspoon salt
- 4 tablespoons butter, softened

Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 1/2 cups confectioners' sugar

DIRECTIONS
1. Preheat oven to 200F, then shut off. Line a 9x13 inch pan with foil with excess hanging over sides. Grease the foil and a medium bowl.

2. Whisk mlk and yeast together until yeast is dissolved; then whisk in eggs.

3. In you mixer bowl sift in flour, cornstarch, sugar, and salt. With mixer on low slowly add warm milk mixture until dough comes together, about one minute. Increase speed to medium and add butter one piece at a time until all incorporated, (might have to take out of bowl and mix a little by hand to incorporate butter; be sure not to overmix!). Continue to mix dough until the dough comes away from the sides of the bowl smoothly and when a little bit is stretch you can almost see through it, (about ten minutes). Transfer dough to greased bowl once formed into a smooth ball. Cover with plastic wrap or towel and place in warm oven until it has risen to be double it's size, about two hours.

4. Meanwhile, combine brown sugar, cinnamon, and salt in a small bowl. Once the dough has doubled in size, turn out onto a lightly floured surface and roll the dough into an 18-inch square. Spread butter on the dough then sprinkle brown sugar mixture evenly across.

5. Starting with the edge nearest you, roll the dough into a tight cylinder, pinching lightly to seal the seam; then cut into 8 pieces. Transfer the pieces cut-side up into prepared foil-lined pan. (At this point your can cover with plastic wrap and refrigerate overnight. When ready to bake, let sit at room temperature for an hour before baking).  Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.

6. Heat oven to 350F. Uncover rolls and bake until a deep golden brown and the filling is melted, about  35-40 minutes. While cooking whisk the cream cheese, milk, vanilla, and sugar in bowl until smooth. Once rolls are done pull from oven, and transfer to wire rack and top with glaze. Cool to preference and enjoy!