Cinnamon Rolls/Buns (From Chef Michael Smith's Recipe)

Cinnamon Rolls

Serving: Makes 12 to 16 rolls

Original recipe from Chef Michael Smith.

Directions

for the sweet dough: 

1 cup milk 
1/2 cup butter, softened 
1/2 cup brown sugar 
2 tablespoons pure vanilla extract 
1 teaspoon salt 

 For the sweet dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Don’t bring to a simmer; warm just enough to melt the butter. 

 5 cups all-purpose flour 
1 - 1/4 ounce (8g) package instant yeast 
4 eggs 

Meanwhile, measure one-half of the flour into the bowl of your stand mixer along with the yeast. Add the warm milk and melted butter mixture to the flour and beat with your paddle attachment until smooth. Add the eggs 1 at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. 

Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. 
Place the dough in a lightly oiled bowl, cover and let rest in a warm place until dough doubles in size. This could take as long as 2 hours. 

After Kneading

Ready to Rise

 for the cinnamon filling: 

1/2 cup butter, softened 
1 cup brown sugar 
2 tablespoons ground cinnamon (I tend to be more generous as I love cinnamon)

 For the filling, stir or whisk together the softened butter with the brown sugar and the cinnamon in a mixing bowl. 

 Once the dough has risen, knock it down and let it rest for a few minutes. 

Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches (45 x 30 cm), with the long side facing you. 

Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches (2.5 or 5 cm) uncovered along the top edge. Leaving a border helps the dough stick together when you form the roll. 

Roll into a long, tight, cigar-shaped log from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter. 

Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in a lightly oiled 15- x 10-inch baking pan. 

Rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan. 

Meanwhile, preheat your oven to 350°F (180°C). 

After 2nd rising

When the dough has risen a second time, bake for 20-30 minutes. (I've never gone past 25 minutes for baking but every oven is different)

*** Start watching it after around 17 minutes as it can go from light to tough in minutes.

Note: Chef Smith's recipe above calls for 40-45 minutes baking time. I tried that 1st time and they came out the texture of hard bread (You fans of Purity products know what I mean). I reduced the time drastically and the results were more pleasing to me.

for the glaze: 

1 cup powdered sugar 
1/4 cup heavy cream (35%) 
1 tablespoon pure vanilla extract 

Remove Cinnamon Rolls from Oven

When the cinnamon rolls have cooled enough to handle, stir together the glaze ingredients and drizzle all over the rolls. Serve immediately! 

 Enjoy!!!