Sunday Cinnamon Rolls

My friend Alissa recently thought of doing monthly potluck brunches with our friends commencing this new year. I've been wanting to make cinnamon rolls for a while but never quite got the motivation because of how long the preparation takes, but these turned out so much more wholesome than store-bought. I just wish I used brown sugar for the filling instead of regular sugar. I started off using the Betty Crocker recipe then realized I didn't like it and switched over to the Epicurious one that I recommend. Some reviewers mentioned adding a few drops of lemon juice to the cream cheese glaze — I totally forgot to do that but that will be in my plan for next time. If you try this recipe out, do let me know! I know making dough and recipes from scratch can be a daunting task but I think this recipe is quite fool-proof. Keep in mind that this does take a full 3 hours (love my cat for keeping me company).

Yields 18 servings. (All in different glass pans)

INGREDIENTS

1. Dough:
   • 1 cup whole milk
   • 3 tablespoons unsalted butter
   • 3 1/2 cups unbleached all purpose flour, divided
   • 1/2 cup sugar
   • 1 large egg
   • 2 1/4 teaspoons rapid-rise yeast 
   • 1 teaspoon salt
   • Nonstick vegetable oil spray
2. Filling:
   • 3/4 cup (packed) golden brown sugar
   • 2 tablespoons ground cinnamon
   • 1/4 cup (1/2 stick) unsalted butter, room temperature
3. Glaze:
   • 4 ounces cream cheese, room temperature
   • 1 cup powdered sugar
   • 1/4 cup (1/2 stick) unsalted butter, room temperature
   • 1/2 teaspoon vanilla extract (I used maple syrup)

PREPARATION

For dough:

1. 1. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with a standmixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2. 2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
4. For filling:

1. 1. 1. Mix brown sugar and cinnamon in medium bowl.
   2. 2. Punch down dough. Transfer to floured countertop. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
   3. 3. Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm area (I did room temperature on the kitchen counter) until almost doubled in volume, 40 to 45 minutes.
   4. 4. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using standmixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.