1 cup milk
0.25 cups warm water
1 teaspoon pure vanilla extract
1/2 cups butter, room temperature
2 each eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoons instant active dry yeast
1/2 cup butter, melted or softened
1 cups brown sugar
2 Tablespoons ground cinnamon
2 ounces cream cheese, room temperature
0.25 cups butter, room temperature
1 cups powdered sugar
1 teaspoons pure vanilla extract
1. Combine all of the roll ingredients into a mixture with a dough hook. Knead for approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
2. Butter a baking pan; set aside. After dough has rested, roll the dough into a 15 x 12-inch rectangle. Brush with the butter and sprinkle the Cinnamon Filling Starting with long edge, roll up dough; pinch seams to seal.
3. Use a sharp knife to cut the dough into 12 1″ pieces. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
4. Allow rolls to rise in a warm place until doubled in size. Bake in a regular oven at 350 degrees for approximately 20 to 25 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm.
In a large bowl, combine cream cheese and butter. Add powdered sugar and vanilla extract and well mixed and creamy. Spread on warmed cinnamon rolls.
*** new for 2016
after resting the dough and rolling out into a rectangle, use only half of each of the fillings. Roll into a long tube and cut lengthwise. Twist the two side with the open sides facing up and form into a ring. Bake until golden.