This is my ALL TIME FAVORITE cinnamon roll! I got the recipe out of a Woman's World magazine years ago, pasted it in a recipe binder and finally got the nerve to try it one day....boy was I HAPPY I DID! It's THE BEST cinnamon roll bar none-they take some time but they're SO worth it! I gave most of them away the day I made them thank goodness-would have gotten into a WHOLE lot of trouble with them in the house! I make them for Christmas gifts for friends.................
BIG, DELICIOUS CINNAMON BUNS
BUNS:
3/4 c. warm milk (105-115 degrees)
2 (1/4 oz. each) pkg. active dry yeast
1 tsp. plus 3/4 c. granulated sugar, divided
4 1/4 c. plus 1/4 c. all-purpose flour, divided
1 tsp. salt
1/2 c. butter, at room temperature
2 eggs
2 tsp. vanilla
FILLING:
3/4 c. packed dark brown sugar
3/4 c. butter, at room temperature
2 Tbsp. ground cinnamon
1 egg white
1 1/2 tsp. vanilla extract
GLAZE:
1 c. confectioners' sugar
2 oz. cream cheese (about 1/4 c.)
3 Tbsp. butter, melted
1/2 tsp. vanilla extract
1/8 tsp. lemon extract (this is what makes these cinnamon buns over the top!)
Butter a medium bowl; set aside. Combine milk, yeast and 1 tsp. sugar; let stand until foamy, about 5 minutes. Combine 4 1/4 c. flour with salt; set aside. In bowl, with mixer at medium-high speed, beat remaining granulated sugar with butter until fluffy, 2-3 minutes. Beat in eggs, one at a time, and vanilla until combined. Reduce speed to low; beat in milk mixture until combined. Stir in flour mixture, 1/4 c. at a time, until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead by firmly pressing dough against work surface while continually folding it over and turning until smooth, elastic and no longer sticky, 2-3 minutes. Knead in enough remaining flour to keep dough from sticking. Transfer to buttered bowl; turn to coat. Cover with plastic wrap. Let dough rise in a warm place until nearly doubled in bulk, about 2 hours. Two fingers inserted into dough will leave an indentation when it's ready to be punched down.
For filling: in bowl, with mixer at high speed, beat brown sugar, butter and cinnamon until light and fluffy, 3 minutes. Beat in egg white and vanilla. Coat a 13x9" baking pan with nonstick cooking spray.
Turn dough out onto floured surface; roll out into a 21x17" rectangle. Spread filling to within 1/2" of edges. Fold short sides of dough 1/2" over filling. Startng with long side, roll up dough jelly-roll style; pinch seam to seal. Turn roll seam side down on work surface; with knife, cut crosswise into twelve 1 3/4" wide slices (approximately-I just divided the roll into 12 equal slices-they were pretty close to 1 3/4"). Place cut side up in baking pan. Coat sheet of plastic wrap with nonstick cooking spray. Loosely cover buns with wrap. Let rise in warm place until nearly doubled, about 2 hours.
Preheat oven to 350 degrees. Bake in preheated oven for 25-30 minutes (definitely check for doneness at 25 minutes) or until rolls are baked through and light golden brown. Cool in pan on rack for 5 minutes. Meanwhile, for glaze, beat together all glaze ingredients until well combined and smooth; set aside at room temperature. After buns have cooled 5 minutes, spread with glaze; serve warm. Makes 12 large buns.