Step 1

In the bowl of a stand mixer, fitted with the dough hook attachment, add the warm milk, yeast (if you are using active dry yeast INSTEAD of the instant, see note at bottom), sugar, 5 ¼ cups flour (see note at bottom to correctly measure the flour), salt, eggs and softened butter. Knead the dough a couple minutes at medium-low speed. The dough should be soft, slightly tacky, and not too loose. If it needs more flour, add more flour in. Knead for a total of 5 minutes on medium-low speed (please note the dough is very soft). Do not add more than 5 3/4 cups. If you don’t have a stand mixer, you can knead the dough by hand. If kneading by hand, knead the dough for 10 minutes. Please note, the dough is very soft.

Step 2

id=”instruction-step-2″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Transfer the dough to a large, greased bowl. Cover with plastic wrap. Allow to rise in a warm place for 45 minutes (if your house is cooler, they could take up to 60 minutes to rise. The dough should be roughly doubled in size). I recommend turning your oven on. Once the temperature reaches 100F, turn your oven off. Place the covered dough in the warm oven. If you do this method with the warm oven, 45 minutes should be sufficient.<

Step 3

id=”instruction-step-3″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Make the filling. In a bowl, beat together. The butter, brown sugar and cinnamon.<

Step 4

id=”instruction-step-4″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Punch the dough down and transfer to a lightly floured surface. Roll the dough out into a 14×20 inch rectangle. Spread the filling over the dough. Roll up into a log, starting at the short end.<

Step 5

id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Cut the log into 8 roughly equal pieces. Place into a greased 13×9 inch pan. Cover with plastic wrap.

Step 6

id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Allow the rolls to rise while the oven preheats. Turn oven on to 350F. Once the oven reaches temperature, uncover the cinnamon rolls. Pour heavy cream over tops of cinnamon rolls. Bake for 25-30 minutes, or until golden brown on top.

Step 7

id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Make the icing. Using a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the cream cheese and softened butter until light and fluffy. Add in the powdered sugar and vanilla. Add the milk/heavy cream according to your desired thickness for the icing.

Step 8

id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>Spread the icing over the cinnamon rolls while they are warm. Serve and enjoy!