Sherry’s Cinnamon Rolls

Ingredients

Filling

• 3/4 c packed light brown sugar

• 1/4 c granulated sugar

• 2 Tbsp ground cinnamon

• 1/8 tsp salt

• 2 Tbsp unsalted butter, melted

• 1 tsp. vanilla extract

Dough

• 1 1/4 cups whole milk, room temperature

• 4 tsp instant or rapid-rise yeast

• 2 Tbsp granulated sugar

• 2 3/4 cups all-purpose flour

• 2 1/2 tsp baking powder

• 3/4 tsp salt

• 6 Tbsp unsalted butter, melted

Glaze

• 3 oz cream cheese, softened

• 2 Tbsp whole milk

• 1/2 tsp vanilla extract

• 1/8 tsp salt

• 1 c powdered sugar, sifted

Instructions

1. For the filling:

   1. Combine brown sugar, granulated sugar, cinnamon, and salt in a bow.

   2. Stir in melted butter and vanilla until mixture resembles wet sand, set aside.

2. For the Dough:

   1. Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment.

   2. Pour 1/4 cup milk in a small bowl and microwave until 110 degrees, 15 to 20 seconds.

   3. Stir in yeast and 2 tsp sugar and let sit until mixture is bubbly (about 5 minutes).

   4. Whisk flour, baking powder, salt, and the remaining 5 teaspoons of sugar together in a large bowl.

   5. Stir in 2 Tbsp butter, yeast mixture, and remaining 1 c milk until dough forms (dough will be sticky).

   6. Transfer dough to a well-floured counter and knead until smooth ball forms, about 2 minutes.

   7. Roll dough into a 12 by inch rectangle, with a long side parallel to the counter edge.

   8. Brush dough all over with 2 Tbsp butter, leaving 1/2 inch border on the far edge.

   9. Sprinkle dough evenly with filling, then press filling firmly into dough.

   10. Using a bench scraper or metal spatula, loosen the dough from the counter.

   11. Roll dough away from you into a tight log and pinch seam to seal.

   12. Roll log seam side down and cut into 8 equal pieces.
       Stand buns on end and gently re-form ends that were pinched during cutting.

   13. Place 1 bun in the center of the prepared pan and others around the perimeter of the pan, seams sides facing in.

   14. Brush tops of buns with remaining 2 Tbsp butter.

   15. Cover buns loosely with plastic wrap and let rise for 30 minutes.

   16. Adjust oven rack to middle position and heave oven to 350 degrees.

   17. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from the sides of the pan with a paring knife and let cool for 5 minutes.

   18. Invert a large plate over the cake pan. Using potholders, flip plate, and pan upside down; remove pan and parchment.

   19. Reinvert buns onto a wire rack, set a wire rack inside a parchment-lined rimmed baking sheet, and let cool for 5 minutes.

3. For the Glaze:

   1. Place the cream cheese in a large bowl and whisk in butter, milk, vanilla, and salt until smooth.

   2. Whisk in sugar until smooth.

   3. Pour glaze evenly over the tops of buns, spreading with a spatula to cover.

   4. Serve.