(makes 1 dozen)
For the dough:
3/4 cup lukewarm whole milk (180g)
1 packet instant yeast
2 tbsp granulated sugar (25g)
3 eggs (150g)
4 cups unbleached bread flour (480g)
1/2 cup unsalted butter, room temperature (1 stick, 113 g)
1/2 tsp salt
1 tsp orange zest (optional)
For the filling:
3/4 cup unsalted butter, room temperature (1.5 sticks, 170g)
1/2 cup granulated sugar (100g)
1/2 cup brown sugar (100g)
2.5 tbsp ground cinnamon
For the frosting:
3 oz cream cheese, room temperature (84g)
1 3/4 cups confectioners sugar (218g)
3-5 tbsp milk
1 tsp vanilla extract
1/2 tsp salt
For the dough: Prepare a 9x13 baking pan (buttered, floured, and lined with parchment paper). In a stand mixer with the hook attachment, mix milk, yeast, sugar, eggs and flour until a smooth dough has formed, and has passed the window pane test. Add cubed room temperature butter and salt, and mix again until a smooth dough has formed. If the dough seems too sticky, add 1/4 cup more flour as needed. Place dough in a greased bowl covered with plastic wrap in a warm place until doubled in size, for about one hour. Meanwhile, prepare the filling.
For the filling: Mix all ingredients in stand mixer with paddle attachment until a smooth cinnamon sugar paste has formed.
For the frosting: Mix room temperature cream cheese and confectioners sugar in stand mixer with paddle attachment until smooth. Add vanilla, salt and milk until frosting reaches desired consistency.
For the assembly: Roll dough on a lightly floured surface to a 14"x18" rectangle. Spread the filling evenly on top of the dough, and starting with the 18" end of the rectangle, roll into a tight log. With a sharp knife, cut into 12 1.5" inch rolls and place into prepared baking pan. Cover with plastic wrap and proof for another 30 minutes. Preheat convection oven to 350 and bake for 20-30 minutes, until lightly browned and internal temperature reaches 190. While the cinnamon rolls are still warm, spread with cream cheese frosting and enjoy.
Make life sweet,