Cinnamon Rolls

Forget those Pillsbusbury cinnamon rolls! These are 100 times better and actually quite simple. All you really need is patience. I found this recipe in Bon Apetit awhile back. It uses rapid-rise yeast so it's easier to handle than active yeast. This recipe calls for a cream cheese glaze, but today I've made it with a basic sugar glaze (recipe below). I dedicate this posting to Nicholas & Vinny (you have to make it on Christmas!) :)

Cinnamon Rolls

Dough:
1 cup whole milk
3 tablespoons unsalted butter
3.5 cups flour, divided
½ cup sugar
1 egg
2.5 teaspoons rapid-rise yeast, fro two envelopes
1 teaspoon salt
vegetable spray

Filling:
¾ cup golden brown sugar
2 tablespoons cinnamon
¼ cup unsalted butter, room temperature

Cream Cheese Glaze:
4 oz. cream cheese, room temperature
1 cup powdered sugar
¼ cup unsalted butter, room temperature
½ teaspoon vanilla

or

Basic Glaze:
2 cups powdered sugar
½ stick melted butter
1 teaspoon vanilla
2 tablespoons milk

Dough
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120F to 130F, 30-45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, east, and salt. Beat on low speed 3 min. stopping occasionally to scrape down sides of bowl. Add 2.5 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonful until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 min. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl,turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Filling
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11 in rectangle. Spread butter over dough, leaving 1/2 in border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 in wide).
Spray two 9 in. square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft free area until almost doubled in volume, 40-45 min.
Position rack in center of oven and preheat to 375F. Bake rolls until tops are golden, about 20 min. Remove from oven and invert immediately onto rack.

Cream Cheese Glaze
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Basic Glaze
Whisk together all ingredients into a medium bowl until smooth. Spread glaze on rolls. Serve warm or at room temperature.