My Favorite Cinnamon Rolls

I recently had an all day work meeting and the only thing we talked about the entire day were the cinnamon rolls that I made. Ok- I'm exaggerating a bit. But my coworkers really couldn't stop talking about how amazing these rolls are.

So, the lesson learned here is this: if you want to impress your coworkers or boss, make these immediately. You might end up getting that raise you requested!

Cinnamon Rolls
From Our Best Bites
Dough
1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 T butter
1 cup powdered sugar
2 T maple syrup extract (or to taste)
1 T Almond Milk (or regular milk) 
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.  Whisk in 1/2 C of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes. 

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture.  Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours. 

While dough is rising, prepare filling.  Take 2 T of the stick of butter and set aside.  Beat  remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish.  Transfer the dough to a floured work surface.  Roll  out into a rectangle about 15x10 in.  Spread filling onto dough and roll up length-wise. 

Use string or dental floss to score and cut the dough into rolls.  You can make 12 small rolls, 10 medium ones, or 8 large.   Place cut side up in baking dish.  Melt the reserved 2 T butter and brush on top of rolls.  Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour.  While rising mix glaze ingredients until combined.  Preheat the oven to 350.  Bake until golden brown, about 30 minutes.  Let cool in the pan for 15 minutes.  Spread the glaze over warm rolls and serve.