Flaky Jumbo Cinnamon Rolls

 

Ingredients

For the Sweet Dough

1 packet yeast (2 1/4 tsp.)
1 tsp sugar
1/4 cup whole milk (to activate yeast)

4 large eggs, room temperature
1/2 cup whole milk
1/4 cup honey
4 cups all-purpose flour
1 teaspoon salt
10 Tbs. unsalted butter cut into 1-inch pieces, at room temp or microwaved for 15 seconds

Roll Filling

2/3 cup brown sugar
2 Tbs. ground cinnamon
1 tsp. vanilla extract
3 Tbs. butter melted (this will be brushed on)

Cream Cheese Icing

1/2 cup unsalted butter (1 stick), room temperature
1 8 ounce block cream cheese, room temperature
2 tsp. vanilla extract
1 cup powdered sugar

Directions

1. Use butter to grease a large bowl. This will be used later to rise the dough.
2. In a medium sized bowl heat up 1/4 cup milk to 110°F-115°F. I microwaved the milk for about 15 seconds then cooled it down until it felt like jacuzzi water. 
3. Next add in 1 tsp. sugar into the bowl along with the yeast and stir. If all went well the yeast mixture should be foamy and alive in 3 minutes. If it does not begin to foam your yeast may be old or you may need to adjust your water temperature.
4. In a large bowl mix together the eggs, yeast mixture, remaining 1/2 cup of milk, and honey. You can use a stand up mixer or hand mixer or even a spatula with a strong pair of hands if that's all you have.
5. Add in the flour and salt. Blend in the butter a piece at a time.
6. The dough will be very sticky. Transfer the dough to the greased bowl from step 1.
7. Cover the bowl with a piece of saran wrap or cloth and let it rise for 30 minutes.
8. Knead the dough (Fold the dough over itself about 10 times)
9. While the dough is rising make your roll filling. Mix together the vanilla, cinnamon, and brown sugar in a bowl. Melt the butter for brushing.
10. Do this pattern of rising for 30 minutes then kneading the dough a total of 4 times. This will make for a 2 hour process. Make sure you have something to do in between risings or this part can get boring. You can also save your dough overnight to 72 hours if you want to bake another day.
11. Flour a large surface and start with your dough in a large ball. Add a little flour to the dough so its easier to work with and not sticking to your hands. Roll out your dough into a rectangular shape and into about 1/4 inch thickness. No need to be exact here though.
12. Use a pastry brush or a spoon to spread the melted butter all over the dough then sprinkle the brown sugar mixture on top.
13. Start at the long end of the rectangle and roll into a tight cylinder and position the dough seam down.
14. Cut your rolls into 2 inch pieces by using a sharp knife or unflavored piece of floss.
15. Place the rolls in a pan giving them lots of space to rise once more for 30 minutes-1 hour.
16. Preheat your oven to 350°F. 
17. Bake your rolls for 23-25 minutes until they are golden brown.
18. While your rolls are cooking prepare the icing by mixing the butter and cream cheese until smooth with an electric mixer/strong hand and spatula. Add the vanilla and salt and whip until fluffy, about 3 minutes.
19. When rolls are done baking spread on the icing while they are still hot so the icing can ooze down into every nook and cranny of your fresh, hot, buns.
20. Serve warm and never crave a pre-made cinnamon roll from a tube again!