Cooking Instructions
- 1
Pour milk in bowl and sprinkle yeast on it. Let set for 5 to 10 minutes.
- 2
Add eggs, sugar, butter, salt from dough section. Stir until combined. Add 4 cups of flour. Only use the other half cup flour if it is way too wet and sticky. I don't usually need it. Dough should be tacky and stick to sides of bowl. Cover with a towel and let sit until doubled in size (about an hour)
- 3
Make filling by mixing brown sugar, cinnamon, and butter from filling section. Set aside.
- 4
Make glaze by mixing about a cup of powdered sugar and water (1 tsp at a time) until a thin glaze is produced. Set aside.
- 5
Make cream cheese frosting by adding cream cheese, powdered sugar, butter, salt and vanilla from frosting step. Add more salt, if needed, until it has a slight tangy bite and is not overly sweet. It should taste like Cinnabon frosting. Set aside.
- 6
When dough has doubled, roll into a rectangle. Spread filling on to dough from edge to edge. Roll tightly long wise. So you should have a long dough log. Cut into slices.
- 7
Turn oven on 375° and use baking or pan spray to spray 2 round pans or a 9x13" pan.
- 8
Add rolls to pan(s). Cover and let rise another 20-30 minutes (at least).
- 9
Pour heavy Whipping cream over rolls. Bake 22-27 minutes until slightly brown and dough in middle is done.
- 10
When rolls are done, immediately cover with some of the glaze (this creates another level of texture and seals in the moisture.
- 11
When cooled, add cream cheese frosting or serve on the side.
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