These Are the Best Cinnamon Rolls. Better Than Your Grandmas

• temps total: 4 hours 46 minutes

Ingrédients

600 grams bread flour (about 4 1/2 cups)

100 grams sugar (1/2 cup)

1 packet instant yeast (2 1/4 tsp)

1 tsp salt

1 2/3 cup milk, warm

1/2 cup butter, room temp

1 egg

1/2 cup heavy cream

Filling:

1/2 cup butter, room temp

1 cup brown sugar

2-3 tbsp cinnamon

1/2 tsp cardamom

1/2 tsp Sea salt

Frosting:

1 block cream cheese

1/4 cup butter

4 cups powdered sugar

1 tsp vanilla

Instructions

In the bowl of a stand mixer, add all ingredients except heavy cream and mix with a dough hook attachment for 10-12 minutes on medium speed until the dough is smooth and gluten is well developed. Form into a ball and place in a greased bowl, covered, for 1 hour or until doubled in size.

Punch down the dough, dump onto a floured work surface, and begin to roll into a large square about 18 x 12 inches. Spread butter evenly over the dough, then sprinkle with cinnamon and sugar. For 12 smaller rolls, roll from the long end up (to get a long skinny log) and for 6 big thick rolls like in my video, roll from the short end up (to get a short fat roll). Cut with a serrated knife, and place into a parchment lined baking dish. Cover and let rise for another hour. Alternatively, you can cover and place in the fridge overnight. Bring rolls out 2 hours before you want to bake them to allow them to come to room temp.

Once the rolls have risen, drizzle heavy cream over them and bake at 350 for 30 minutes. Let cool 5 minutes before spreading generously with cream cheese frosting.

ENJOY!! 😊