Snow Day Cinnamon Rolls

Lately, I've been working on my bread game, and I must say, my cinnamon rolls are strong.

This recipe takes about 3 hours to prepare, so plan accordingly.  If you want rolls hot and ready in the morning, I suggest making them the night before and refrigerating the rolls before the final rising. Let them rise for an hour in the morning and then bake as instructed.

Snow Day Cinnamon Rolls

(makes 10-12 rolls)

Dough

3 1/2 cups flour (or thereabouts)

1 package active dry yeast

1/2 cup whole milk

1/2 cup sour cream

6 tablespoons butter

1/3 cup sugar

2 teaspoons salt

1 egg

1.  In the bowl of a stand mixer, combine flour and yeast.
2.  In a medium saucepan, combine milk, butter, sour cream, sugar, and salt.  Heat until mixture is approximately 120-130 degrees.  
3.  Using the paddle attachment, slowly combine the milk mixture with the flour and yeast in the mixer bowl.  Add egg. Beat until dough forms.
4.  Switch to the dough hook attachment and beat until dough is smooth and elastic, about 5 minutes.
5.  Spray a large bowl with cooking spray and place dough inside, turning to coat. Cover and let rise until doubled in size, about 1 1/2 hours.

Filling
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tablespoons cinnamon

1. On a lightly floured surface roll dough into a 14x10 inch rectangle and spread with butter.
2.  In a small bowl, combine sugar and cinnamon.  Spread evenly over butter.
3.  Starting on the long side, roll rectangle into a log.  Slice into 10-12 rolls.
4.  Place rolls in 10 inch cast iron, cover, and let rise until doubled in size, about 45 minutes. 
5.  Preheat oven to 350 degrees.  Bake rolls for 30 minutes or until golden brown.  Let cool for 30 minutes before glazing.

Glaze

2 ounces cream cheese, softened

1 cup confectioners sugar

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

1.  In a medium bowl, beat ingredients until smooth.
2.  Spread glaze over warm rolls.

Enjoy!