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Cinnamon Rolls

Makes 15 rolls, takes 2 hours hands-on and overnight rest

Dough:

• 1 cup Whole Milk
• 4¼ cups All-Purpose Flour
• ¼ Water, ice cold
• 3 large Eggs, cold
• 1 tsp Active Dry Yeast
• ¼ cup Sugar
• 1½ tsp Salt
• 8 Tbsp Butter, cool room temperature

Filling:

• ⅓ cup Butter, room temperature
• ½ cup Raw Sugar (demerara or turbinado)
• ½ cup Brown Sugar
• 1½ Tbsp Ground Cinnamon

Icing:

• 4 oz Cream Cheese, room temperature
• 1 cup Confectioners' Sugar
• 1 Tbsp Vanilla Extract
• 6 Tbsp Butter, room temperature

The night before:

1. Heat milk over medium-high heat until bubbles form, holding at that temperature for 1 minute.
2. Add ⅔ cup of the hot milk to stand mixer bowl.
3. Add ⅓ cup flour to the remaining milk in the pot. Stir over medium heat until thickened, and milk roux is formed (2 minutes).
4. Add milk roux, cold water, and cold eggs to stand mixer bowl. Mix briefly.
5. If bowl is warm to the touch, refrigerate for up to 10 minutes.
6. Add flour and yeast to the stand mixer bowl. Mix on low until flour is incorporated (3 minutes).
7. Cover and let rest for 5 minutes.
8. Add salt and sugar to bowl. Mix until smooth and elastic (15–20 minutes).
9. Add cool butter a tablespoon at a time, incorporating each while mixing medium–low (5 minutes).
10. Form into a ball, and place in a greased bowl. Cover and let rise for 1 hour.
11. Refrigerate overnight.

The next day:

1. Brown butter over medium heat, melting and stirring until dark brown bits form (5 minutes).
2. Mix the butter with the rest of the filling ingredients, until smooth and uniform (2 minutes).
3. Prepare a pan: butter surface and aluminum foil to cover.
4. Roll out dough into a rectangle, about ¼” thick; add flour as needed.
5. Spread filling over surface evenly to edges.
6. Cut into 15 strips, roll each strip into a spiral, and line in baking pan.
7. Cover with aluminum foil, and let rise until almost doubled (30–45 minutes).
8. Seal aluminum foil tightly over pan, and bake covered for 15 minutes at 350°F.
9. Remove foil, and bake uncovered for another 15 minutes.
10. Make icing: mix all ingredients together in a medium bowl.
11. Once cinnamon rolls are cooled, spread icing on top, and serve.