![]() ![]() Remove the pan from the oven and let it cool on a wire rack for about 5 minutes before icing. When the rolls are done rising, remove the kitchen towel and bake the cinnamon rolls for 15-20 minutes, until they’re golden brown and cooked through.If the icing is too thick, add milk 1 Tbsp at a time. While the dough is rising, whisk together the cream cheese icing ingredients in a small bowl.Place the cinnamon rolls into your greased baking dish, cover with a kitchen towel, and let it rise in a warm place for 25 minutes.Use a very sharp knife to cut the dough into 11 pieces for a pie plate, or 12 pieces for a 9” x 13” rectangle baking dish. Starting at one the long 14” edges, roll the dough tightly and pinch the final seam together to seal the filling.Sprinkle the cinnamon sugar mixture over the butter. Use a butter knife to spread 4 Tbsp of room temperature butter* evenly over the dough. Using a rolling pin (floured if needed), roll the dough out into a large rectangle (about 9” x 13”). When the dough is ready, turn it out onto a lightly floured surface.Grease your baking dish using either butter wrappers or cooking spray. Meanwhile, mix together the granulated sugar and brown sugar with the cinnamon and set it aside.Cover with a kitchen towel and let the dough rest in a warm area for 10 minutes. Remove the dough, form it into a ball with your hands, and place it in a greased bowl. Continue beating the dough for about 5 minutes, or until the dough is no longer sticky (you should be able to poke the dough with your finger, remove it without the dough sticking to your finger, and the indentation stays).If you need to add additional flour, add it 1 Tbsp at a time and use no more than 3 ½ cups total. ![]() Add 3 cups of flour and beat on medium-low speed until the dough becomes a ball and starts to pull away from the sides of the bowl. In the bowl of a stand-mixerfitting with a dough paddle, or a large bowl if you’re working the dough by hand, combine the warmed milk and butter with the yeast stir well.Stir while blowing on the mixture to cool it down. If the temperature is warmer than 110F, the yeast will die. The butter should melt and the mixture should reach 105F – 110F (use a thermometer to be sure). Microwave in 5 second intervals, stirring well each time. Combine 1 cup of milk (3/4 cup if using einkorn) and 4 Tbsp butter in a small microwave-safe bowl or a mug. ![]()
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