Soft Cinnamon Rolls

In a large bowl combine 1 cup milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast and 4 tablespoons of softened unsalted butter. Mix by hand or with a stand mixer with a dough hook or a bread machine set on dough cycle. Knead dough by hand for 15 minutes, stand mixer for 10-12 minutes on medium low speed or bread machine, the length of time it takes to complete its dough cycle.

Lightly oil a bowl and place dough ball in it. Cover the bowl with plastic wrap and allow dough to rise in a warm place for an hour to an hour and a half.

Meanwhile make your filling. In a medium bowl combine 1/4 cup of light brown sugar, 3-4 teaspoons of cinnamon and 2 tablespoons of bread flour and mix until well combined.

Dough should be puffy but does not necessarily have to be doubled in size. Prep your baking pan with nonstick cooking spray. I use vegetable oil spray.

Lightly flour work surface and roll dough out to a 10 inch by 12 inch rectangle and about 1/2 inch thick.

Once dough is a rectangle, spread 3 tablespoons of unsalted softened butter all over dough.

Sprinkle mixture all over dough. Lightly pat the cinnamon into the dough.

Begin rolling the dough tightly.

End rolling the dough with the seam side down.

Even up the ends of the dough roll with the palm of your hand, pressing lightly.

Using a piece of unflavored dental floss, slide the floss under the roll to the very middle and make a cut.

Make the rest of the cuts and place the cinnamon rolls in a prepared baking dish. Cover the cinnamon rolls and allow them to rise for 30-60 minutes in a warm area. About 20 minutes before baking them preheat oven to 375.

Cinnamon rolls should be puffy. Bake cinnamon rolls for 14-18 minutes. I bake mine for 14 minutes so they are super soft.

Allow to cool for 12-15 minutes before you frost them.

While cinnamon rolls are cooling make icing. Combine 3 tablespoons of softened unsalted butter, 1 ounce of softened cream cheese, 1/2 teaspoon of vanilla extract, 1 1/2 cups of confectioners' sugar and 2 tablespoons of heavy cream. mix with and electric hand mixer on medium speed until creamy.

Ice your cinnamon rolls while they are warm.

Enjoy!

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