Cinnamon Rolls

Cinnamon Rolls

1 cup water
1 cup milk
½ cup butter
2 tbsp yeast (instant)
½ cup sugar
2 tsp salt
4 eggs, room temperature and lightly beaten with fork
8-10 cups flour
butter, softened
brown sugar

1 pkg (8-oz) cream cheese, softened
¼ cup butter, softened
⅛ tsp salt
1 ½  cups powdered sugar
1-2 tsp vanilla extract

Combine water and milk to a saucepan and heat to near boiling.  Pour water/milk mixture into bowl of stand mixer; melt in butter.  Add sugar and salt; mix to dissolve.  Mix in 4 cups of flour; check temperature (should be approximately 99°).  Mix in yeast; add eggs.  Mix in 4-6 cups flour, until is elastic, and not sticky.  Knead for 4 to 5 minutes.

Remove dough to an oiled bowl.  Roll dough over to coat and cover with plastic wrap sprayed with cooking spray; allow to rise in a warm place until dough has doubled in size.  Punch down; divide in half.

Roll out two rectangles of dough to ⅓ to ½ inch in thickness.  Rub softened butter over dough; sprinkle with brown sugar and cinnamon.  Roll and slice into rolls and place on large baking sheet lined with parchment, release foil, or silpat.  Let rise a second time covered with a plastic wrap sprayed with cooking spray.  When doubled, bake at 350° for 15 minutes.

In a mixing bowl, beat together cream cheese and butter.  Mix in salt, powdered sugar, and vanilla.

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