Cinnamon rolls with cream cheese icing

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These rich and comforting rolls are best eaten warm! 

Ingredients:

  • 1 Cup warm water
  • 1/2 Cup Heavy Cream (you can use full cream milk instead)
  • 4 1/2 Teaspoons instant yeast
  • 1 Cup plus 2 teaspoons sugar, divided
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons fine sea salt
  • 2 large eggs, lightly whisked
  • 1/3 Cup Canola Oil
  • 1/3 Cup Melted Butter
  • 7-8 Cups all purpose
For the filling:
  • 12 Tablespoons softened butter
  • 2 Cups Plus 2 Tablespoons light brown sugar
  • 1/2 Cup White Sugar
  • 5 Tablespoons ground cinnamon
  • 4 tablespoons cornstarch
For the frosting:
  • 170g cream cheese, at room temperature
  • 4 Tablespoons softened butter, unsalted
  • 1 1/2 Teaspoon vanilla extract
  • 2- 2 1/2 cups icing sugar

In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it’s warm and not hot. Add the yeast and teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it’s luke warm, add it to the yeast mixture. 

In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot. 

Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges. In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough or use a pizza cutter to cut through and set it in the lightly greased cookie sheet. Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours. Heat the oven to 180C and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot

For the frosting: In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened. Add the vanilla and beat again. Finally, slowly beat in the icing sugar until desired consistency.

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