Cinnamon Rolls
From the Kitchen of: Sinead McGovern
Ingrediants
» 1 cup warm milk » 2 1/2 tsp instant dry yeast » 2 large eggs at room temperature » 1/3 cup salted butter, melted » 1/2 cup granulated sugar » 1 tsp salt » 4 1/2 cups all-purpose flour » 1/2 cup salted butter (almost melted) » 1 cup packed brown sugar » 2 Tbsp cinnamon » 1/2 cup heavy cream, for pouring over risen rolls » 1/2 cup butter » 3 cups powdered sugar » 1-2 tsp vanilla » 1 1/2 Tbsp milk
Directions
1. Pour warm milk in bowl of stand mixer and sprinkle yeast overtop. 2. Add eggs, butter and sugar. Mix until combined. 3. Add in salt and 4 cups of flour and mix using beater blade. Rest mixture for 5 minutes before beating until smooth, adding additional flour as needed. 4. Place dough in greased bowl and cover with towel or wax paper and let rise in warm place. 5. In a medium bowl, combine soft butter, brown sugar and cinnamon. 6. Sprinkle a pastry mat generously with flour and roll dough to about a 24×15” rectangle. 7. Use a rubber spatula to smooth cinnamon filling over dough rectangle. 8. Roll dough up and cut into 12 slices and place in a greased 9×13 baking pan. 9. Cover pan and allow rolls to rise for 20 minutes or until nearly double. 10. Warm heavy cream and pour over risen rolls and bake at 375°F for 20-22 minutes. 12. Combine icing ingrediants and pour over cooled rolls.
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