Cinnamon Rolls

DOUGH
1/2 cup milk
1/4 cup butter
1/2 cup warm water (110 degrees)
1/4 cup cream cheese, softened in microwave
1 envelope instant yeast
1/4 cup sugar
1 large egg plus 2 large egg yolks
1 1/2 tsp salt
4 to 4 1/4 cups flour, plus more for the work surface

ICING
8 oz cream cheese, softened, but still cool
2 Tbsp corn syrup
2 Tbsp heavy cream
1 cup powdered sugar
1 tsp vanilla
1 pinch salt

FILLING
3/4 cup packed brown sugar, plus an additional 1/2 cup for the pan
3 Tbsp ground cinnamon
1/8 tsp salt
1/4 cup melted butter
1 cup heavy cream

For the dough: Heat the milk and butter and cream cheese in a small saucepan or in the microwave until the butter and cream cheese melts. Remove from the heat and set aside until the mixture is lukewarm, about 100 degrees. In the bowl of a standing mixer fitted with the paddle, mix together the water, yearst, sugar, egg and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at meduim speed until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Scrape the dough onto a lightly floured work surface. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft free spot until doubled in bulk, 1 1/2 to 2 hours.

For the icing: While the dough rises, combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until roughly combined, about 1 minute. Increase the speed to high and mix until the icing is uniformly smooth and free of cream cheese lumps, about 2 minutes. Transfer the icing to a small bowl, cover with plastic wrap, and refrigerate.

To roll and fill the dough: After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16X12 inch rectangle. Using a pastry brush, brush the entire surface with the melted butter. Sprinkle 3/4 cup brown sugar over the butter and the cinnamon and salt over the brown sugar. Roll the long edge of the dough, using both hands, and as you roll, brush off the flour from the underside and baste with melted butter. Roll into a uniform cylinder. Grease a 13X9 inch baking dish. Spread remaining 1/2 cup brown sugar in bottom of pan. Cut cinnamon rolls, about 3/4 inch thick, and place on top of brown sugar in pan. Cover with plastic wrap and place in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. When doubled in size, pour the cream all over the top and let it run down the sides....heaven in the making.

Bake the rolls in a 350 degree oven on the middle rack. Bake until golden brown and an instant read thermometer inserted into the center of one reads 185 to 188 degrees, about 25 to 30 minutes. Invert the rolls onto a large tray or cookie sheet, pouring any remaining sauce over the rolls. Turn the rolls upright to serve, spreading the icing on top of them. Serve immediately. Makes 12.

Served by Marsha at Leavenworth, May 2008