Rolls:
1 1/2 Cups of Milk
3/4 Cup + 1 Tbsp Sugar (Divided)
1 Egg
1 Tbsp Salt
2 Tbsp Yeast
2 Cups Warm Water
9-10 Cups All Purpose Flour
1/2 Cup of Butter (melted)
Filling:
1/2 Cup Butter (at room temperature)
1 Cup Brown Sugar
2 Tbsp Cinnamon
Pinch of salt (?)
1/2 Cup Heavy Cream (for pouring over the risen rolls)
Frosting:
6 oz Cream Cheese (softened)
16 Tbsp Butter (at room temperature)
Pinch of Salt
4 Tbsp Milk or Heavy Cream
1 tsp Pure Vanilla Extract
3 1/2 Cups (14 oz) Powdered Sugar
Directions:
- Scald the milk. (Add milk to a small sauce pan over medium heat. Heat until a skin forms on top, about 170 degrees. Watch carefully to make sure the milk doesn’t boil.)
- Melt butter then add 3/4 cup of sugar. Add butter and sugar mixture to the scalded milk.
- Cool it down by adding 1-2 cups of flour then add the egg and salt. Let it cool.
- While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar. Let it sit for a couple of minutes until it is buddy.
- Once the milk mixture has cooled down to just warm, add the yeast mixture. (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
- Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups. The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour. Be sure not to add too much flour.
- Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it. If you can without the dough breaking then it is ready.)
- Cover and leave in a warm place to rise until double in size. (About 1 hour.)
- Make the filling.
- Spray working space, rolling pin and hands with cooking spray to prevent sticking. Dump you dough out and roll the dough into a rectangle about 10 x 20 inches.
- Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls. Roll the short ways to get more swirls, but less rolls.)
- After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes. Then using a serrated knife cut the log into evenly sized rolls. Place onto cookie sheet, in baking pan or muffin tin. (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
- Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough. If it springs back immediately then it needs more time. If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.
- Pre-heat oven to 350 degrees. Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees. (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees).
- Let rolls cool.
- To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy. Add salt, milk/cream and vanilla. Mix again, add powdered sugar and whip until light and cream.
- Spread evenly on top of slightly warm rolls. Serve immediately or let cool completely and serve at room temp. Enjoy!
Note for cooking frozen rolls: Thaw rolls in the fridge (preferably over night). Then put in a warm spot for 30 minutes to 1 hour to activate the second rise. Then bake as directed.
