MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Rolls With Heavy Cream
Categories: Bread, Breakfast, Cinnamon, Pastries
Yield: 12 Servings

4 1/2 c Bread flour (587 g)
1/3 c Granulated sugar (66 g)
2 1/4 ts Instant yeast (9 g)
1 ts Salt (5 g)
1 c Milk (233 g); warmed
5 tb Unsalted butter (69 g);
- softened
2 lg Eggs; room temperature
6 tb Unsalted butter (80 g);
- softened
1 c Light brown sugar (200 g);
- packed
1 1/2 tb Ground cinnamon (12 g)
1 pn Salt
1/2 c Heavy cream (120 g); warmed
4 oz Cream cheese (112 g);
- softened, full-fat
4 tb Unsalted butter (53 g);
- softened
2 c Powdered sugar (270 g)
1 ts Vanilla extract
2 tb Whole milk (24 g)

Preparation time: 30 minutes
Cooking time: 22 minutes

Soft and fluffy homemade cinnamon rolls filled with brown sugar
cinnamon paste, baked with warm heavy cream, and topped with rich
cream cheese frosting.

Whisk the bread flour, granulated sugar, instant yeast, and salt
together in the bowl of a stand mixer.

Add the warm milk and the eggs. Mix with the dough hook on low until a
shaggy dough forms, about 2 minutes.

Add the softened butter a little at a time and mix until it's worked
into the dough.

Knead on low for 8 to 10 minutes, until the dough is smooth, elastic,
and pulls away from the sides of the bowl.

Cover the bowl and let the dough rise in a warm spot for 1 to
1-1/2 hours, until doubled.

Mix the softened butter, brown sugar, cinnamon, and pinch of salt
together until they form a smooth, spreadable paste.

Turn the dough out onto a lightly floured surface and roll it into a
12x18" rectangle with a long side facing you. Spread the cinnamon
paste evenly over the dough, leaving a 1" border along the long edge
farthest from you.

Starting at the long edge closest to you, roll the dough into a tight
log. Pinch the seam closed and set it seam side down. Cut into 12
rolls using unflavored dental floss or a serrated knife.

Place the rolls in a buttered 9x13" baking dish. Cover and let rise
30 to 45 minutes, until puffy and just touching. Preheat the oven to
350?F (180?C) during the last 15 minutes of the rise.

Warm the heavy cream until just warm to the touch, then pour it
slowly over and between the risen rolls right before they go in the
oven.

Bake at 350?F (180?C) for 22 to 27 minutes, until golden brown and
an internal thermometer inserted into the center of the middle roll
reads 190?F to 200?F (88?C to 93?C). Tent with foil if the tops
are browning too fast.

Beat the cream cheese and butter until smooth. Add the milk and
vanilla and beat to combine, then add the powdered sugar and beat for
2 minutes, until light and spreadable.

Let the rolls cool about 10 minutes, then spread the frosting over
the top.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/cinnamon-rolls-with-heavy-cream/>

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