Glazed Cinnamon Rolls

By norsegal8

Ingredients

• DOUGH:
• 1/2 cup milk
• 8 Tbsp. unsalted butter
• 1/2 cup warm water
• 1/4 cup sugar
• 1 egg + 2 egg yolks
• 2 1/4 ounce instant yeast
• 1 1/2 tsp. salt
• 4 to 4 1/2 cups all-purpose flour
• FILLING:
• 3/4 cup light brown sugar, packed
• 3 Tbsp. cinnamon
• 1/8 tsp. salt
• ICING:
• 4 oz. cream cheese, softened
• 1/2 cup confectioner's sugar
• 1 Tbsp. corn syrup
• 1 Tbsp. heavy cream
• 1/2 tsp. vanilla
• pinch of salt

Preparation

Step 1

1. FOR THE DOUGH: Hea the milk and butter in a small saucepan until the butter melts. Remove the pan from the heat; set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a stand mixer fitted with the paddle attchment, mix together the water, sugar, egg yolks and yeast at low speed until well-mixed. Add salt, warm milk mixture and 2 cups flour; mix at medium speed until thoroughly blended, about 1 minute. Switch to a dough hook, add another 2 cups of flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 Tbsp. at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
3. Scrape the dough onto a lightly floured work surface. Shape the dough into a round ball. Place into a very lightly oiled bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk; about 1 1/2 to 2 hours.
4. FOR THE ICING: While the dough rises, combine all of the icing ingredients in the bowl of a stand mixer and blend together at low speed until roughly combined, about 1 minute. Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps, about 2 minutes. Transfer the icing to a small bowl, cover and refrigerate.
5. TO ROLL AND FILL THE DOUGH: After the dough has doubled, punch it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16x12-inch rectangle, with the long side facing you. Mix together the filling ingredients in a small bowl, and sprinkle the filling over the dough. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
6. Moisten the top border with water and seal the roll. Lightly dust the roll with flour, and press on the ends if necessary to make a uniform 16-inch cylinder. Grease a 13x9-inch baking pan. Cut the roll into 12 equal pieces using a sharp knife or dental floss. Place the rolls, cut side up into the baking pan. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours.
7. When the rolls are almost fully risen, adjust the oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Invert the rolls onto a wire rack and cool for 10 minutes. Turn the rolls upright on a large serving plate and cover with icing. Serve immediately.