- For the dough:
- To fill:
- For Frosting
- Pour hot milk into a bowl of a stand mixer and sprinkle yeast over top.
- Add eggs, butter, salt, and sugar.
- Add in 4 cups (save the other 1/2 cup and only add when you need it) using a flour mixture just to mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so that the dough has time to soak up the liquids.
- Scrape the dough out with a beater blade. Attach the dough hook.
- Beat the dough on medium speed, adding 1/2 cup more flour if necessary to make the dough. Knead for 5-7 minutes or until the dough becomes elastic and smooth. ** The dough should settle and will still stick to the sides of the bowl. Okay! Do not be tempted to add more flour at this point. We usually add about 4 1/2 cups, but start with 4 cups.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in a large-sized bowl.
- Set the bowl in a warm place and allow the dough to cook until double. I like to turn on the oven at the lowest setting for 1-2 minutes. Then turn off the oven and keep the dough to rise. It usually takes 30 minutes for the dough to rise. Do not let the dough rise too much or your cinnamon roll will become airy.
- In a medium bowl, combine softened butter, brown sugar and cinnamon, mixing well. To cancel.
- Sprinkle the pastry mat generously with the flour. Turn out the dough on the pastry mat and sprinkle the top of the dough with additional flour.
- Insert a rolling pin and roll the dough into approximately 24 × 15 "rectangles. (The size of the rectangle can vary ... it doesn't have to be exact!"
- Use a rubber spatula to fill the cinnamon over the entire dough rectangle.
- Starting at the long end, roll the dough tightly into a jelly roll style.
- Cut into 12 slices and place in an increased 9 × 13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or about twice as long.
- Preheat the oven to 375 degrees.
- Heat the heavy cream until cold. Don't heat it ... you don't want to cool it. It should be warm to the touch.
- Once the roll is stretched, pour heavy cream on top of the roll, allowing it to soak around and under the roll.
- Bake at 3 degrees5 degrees for 1 minute-19 minutes, until the rolls are light golden brown and cooked through the center rolls. Note ... The time will vary depending on how big the rolls are, what kind of pan are there, how close the rolls are. They can take up to 25 minutes.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, mix softened cream cheese and butter using a hand mixer. Blend well.
- Add your favorite extracts and powdered sugar. Beat until combined.
- Spread frosting on top of frosty rolls.
- Store in an airtight container.
Different yeast calls for slightly different proofing methods. We follow the temperature guidelines of Red Star Platinum. Please check your yeast packet at what temperature the milk should be.
* For small rolls, cut the dough into 15 slices and use a 10 × 15 ″ baking pan.
* If you only make tewolb rolls, you may end up with extra frosting.
* I have halved the frosting recipe ingredients since I originally posted it.
* Calorie calculation shows the amount with all frosting used. If you do not use all the frosting at once, the roll will have fewer calories.
* The time shown does not include the wake-up time, so this recipe will take more than 49 minutes. Plan 2–2 1/2 hours while growing and with everything