Ingredients:
For the dough:
- 1 cup warm milk
- 4 1/2 teaspoons active dry yeast use the fast-acting kind!
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 egg
- 1/3 cup canola or vegetable oil
- 4-4 1/2 cups all-purpose unbleached flour
For the filling:
- 1/3 cup salted butter softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the frosting:
- 2 oz. cream cheese at room temperature
- 1/4 cup salted butter softened
- 1 teaspoon vanilla extract
- 1/2 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
- 1 1/4 cups powdered sugar
Instructions:
Making the Dough:
- In a large liquid measuring cup, stir warm milk, yeast, and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes.
- Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar, and salt.
- Once the yeast mixture looks bubbly and frothy, pour into the stand mixer with dry ingredients. Start to stir on low.
- Add in the egg and the oil. Scrape edges of the bowl to stir flour in evenly. Knead 5 minutes on low.
- If the dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl.
- {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.
- Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray, and set aside.
Filling and Rolling:
- Sprinkle counter with flour and roll dough to be about 18×24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
- Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
- If you have any filling that falls off the sides of the dough, use a bench scraper to replace it. Lightly press the sugar mixture into the butter using a rolling pin.
- Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log.
- Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
For the Frosting:
- While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup, and lemon juice. Scrape sides and mix again.
- Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
- Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with the remaining frosting.
- The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
And Enjoy…!