Cinnamon Rolls (with optional coffee twist)

Better than Cinnabon...

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Ingredients:

For the dough:

· ¾ cup milk (between room temp and 100 degrees F)

· 1 Tbs quick rise or active yeast (or 1/4-ounce package yeast)

· ¼ cup brown sugar

· 1 egg plus 1 egg yolk, at room temperature

· ¼ cup butter (1/2 stick) melted

· 3 cups all-purpose flour, plus more for dusting

· 1 teaspoon salt

For the filling:

· 2/3 cup brown sugar (light brown sugar also works)

· 2 Tbs ground cinnamon

· ¼ cup butter (1/2 stick) softened

· *Optional* 1 Tbs De-cafe instant coffee (Nescafe Gold preferably)

For Baking:

· ½ cup heavy whipping cream (pour over top of rolls right before baking)

For the cream cheese frosting:

· 4 oz cream cheese, softened

· ¼ cup butter (1/2 stick) softened

· ¾ cup powdered sugar

· ½ teaspoon vanilla extract

· *Optional* 1 Tbs De-cafe instant coffee (Nescafe Gold preferably)

Directions:

1. Set out 1 stick of butter to soften (use later for filling and frosting)

2. Slightly warm milk to around 100 degrees F or room temperature. Transfer warm milk to a large bowl and sprinkle the yeast on top. Let it sit for about 5 minutes undisturbed.

3. Add in sugar, egg, egg yolk and ½ stick of melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.

4. Knead the dough for 5-10 minutes on a floured surface. After 10 minutes the dough should be a little sticky, but the dough should come off of your hands. If too sticky, add flour, a little bit at a time until it’s just right.

5. Transfer dough ball to a bowl that’s at least 2-3 times bigger than the dough ball. Cover with plastic wrap or a warm towel. Allow dough to rise for 1-2 hours, or until doubled in size. This may take more or less time depending on the humidity and temperature in your home.

6. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread ½ stick of softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

7. In a small bowl, mix together brown sugar and cinnamon (and optional de-cafe instant coffee). Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

8. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. (I still like to bake the ends separately)

9. Cut into 1-inch sections with a serrated knife. You should get 9 large pieces.

10. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. let rise again for 30-45 minutes.

11. Preheat oven to 350 degrees F.

12. Pour ½ cup heavy cream over the unbaked rolls and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

13. To make the frosting: In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract (And optional de-cafe instant coffee, after mixing other ingredients). Beat until smooth and fluffy.