Erickson Homemade Cinnamon Rolls

Directions

1. 1. Pour the warm whole milk into the bowl of a stand mixer and sprinkle the yeast over the top. Let it sit for 3–4 minutes, until the yeast looks a little frothy. We use whole milk, but 2% milk may also be used.
2. 2. Add the eggs, softened or melted butter, and sugar. Mix until combined.
3. 3. Add the salt and 4 cups of the bread flour. Mix just until the ingredients come together, then let the dough rest for 5 minutes so the flour can absorb the liquid.
4. 4. Switch to the dough hook and knead on medium speed for 5–7 minutes. Add only as much of the remaining 1/2 cup flour as needed. The dough should be smooth, elastic, and still slightly tacky.
5. 5. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place until nearly doubled, about 30 minutes depending on room temperature.
6. 6. While the dough rises, make the filling by combining the softened butter, brown sugar, and cinnamon until evenly mixed.
7. 7. Turn the dough onto a lightly floured surface and roll it into a large rectangle, about 24 x 15 inches.
8. 8. Spread the cinnamon filling evenly over the dough.
9. 9. Starting from the long side, roll the dough up tightly into a log. Cut into 12 rolls and arrange them in a greased 9 x 13-inch baking dish.
10. 10. Cover and let the rolls rise for about 20 minutes while the oven preheats to 375°F.
11. 11. Warm the heavy cream just enough to take off the chill. Pour it evenly over and around the risen rolls.
12. 12. Bake at 375°F for about 25 minutes, checking at 20 minutes. The rolls should be lightly golden and cooked through in the center. If they brown too quickly, loosely cover with foil for the remaining bake time.
13. 13. While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and maple or vanilla extract and beat until creamy.
14. 14. Spread the frosting over the warm rolls for a softer, melty finish, or let the rolls cool more before frosting for a thicker layer.
15. 15. Serve warm.