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 .