For the dough you will need: – Warm milk (110 degrees F) – Eggs – Butter – All-purpose flour – Salt – Sugar – Bread machine yeast
For the filling you will need: – Brown sugar – Cinnamon – Butter – Salt – *Warmed heavy cream
For the frosting you will need: – Cream cheese – Butter – Powdered Sugar – Vanilla Extract – Salt
In a large mixing bowl, or in the bowl of a stand mixer fitted with the bread hook attachments, combine the warm milk with the yeast and let rest for 5 minutes.
Add in the eggs, melted butter, salt, and sugar. Mix until combined.
Slowly add in the flour, working in 1 cup of flour at a time until it’s all been combined. You may or may not need all of the flour.
Mix the flour until the dough is barely combined and looks shaggy. Let rest for 5 minutes.
Scrape the dough off the sides of the bowl and dough hooks
Turn the dough out onto a floured surface.
Knead the dough for 5-7 minutes or until it’s elastic and smooth. You can knead the dough with your dough hooks in the bowl on medium speed if desired, but note that it’s easier to overwork the dough this way.
Spray a large mixing bowl with nonstick cooking spray, and then place the ball of kneaded dough inside.
Cover with greased plastic wrap and allow to rest in a warm spot until doubled in size.
In a small bowl, combine your brown sugar, salt, and cinnamon. Set aside.
Roll the dough out into a thin rectangle about 14x18 inches and ¼ inch thick.
Spread your softened butter or margarine evenly over the top of the dough.
Sprinkle the cinnamon sugar over the dough and then spread it out with your hand to get it to cover the entire surface of the dough.
Starting from one long side of the log and working your way towards the other, form a tightly rolled log.
Slice off both of the ends of the log and then slice the log of rolled dough into 9 or 12 evenly sized pieces, depending on how many rolls you want from this batch.
Place the cut rolls into a greased 9x13 baking dish.
Cover with a greased piece of plastic wrap and place into a warm location to rise until doubled in size.
Preheat your oven to 400 degrees F.
Warm your heavy cream until it’s slightly warmer than room temperature and gently pour it over the top of the rolls, trying to get as much coverage as possible. Pour slowly so it doesn't go over the sides of the baking dish. You may not need all of it.
Bake in the oven for 15 minutes or until the cinnamon rolls are golden brown.
When the cinnamon rolls are removed from the oven, begin making the frosting.
In the bowl of the stand mixer or in a large mixing bowl with an electric mixer and beaters, add all of the frosting ingredients together and beat on high for 8-10 minutes.
Spread your whipped cream cheese frosting over the tops of the warm cinnamon rolls.