Ingredients:
1 Cup milk, whole
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Directions:
For the dough, heat the butter with the milk, ¾ cup of the sugar and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon of sugar, stir and set aside for 10 minutes, until the mixture is bubbly.
Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes (or place in a bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes). Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch down the dough and roll out into a large rectangle, 24x36 inches.
Butter 2, 9x13 inch glass baking dishes.
For the filling, beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel, in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 350 degrees. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks.
For the frosting, beat the cream cheese, cream and vanilla until well combined. Add the powdered sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. |