Cinnamon Rolls

For the last several years I have made home made cinnamon rolls for the first day of school. I have always used Pioneer Woman's recipe, they are delicious, but the recipe makes a TON. This year I tried a new recipe and it's the perfect amount and they are also delicious. They are B I G and gooey and sweet. I used Pioneer Woman's Glaze because the mister hates all things cream cheese (how is he my husband?) This glaze is amazing, you WILL lick the bowl clean when your finished.

Recipe for rolls by Picky Palate
Recipe for glaze by The Pioneer Woman

Rolls
1 1/2 Tbsp active dry yeast
1 1/2 Tbsp granulated sugar
1/2 cup warm water (115 degrees F)
8 Tbsp unsalted butter, melted
3/4 cup warmed whole milk or heavy cream (115 degrees F)
3/4 cup granulated sugar
1 large egg
4 cups all purpose flour, plus more for sprinkling on counter
1 tsp kosher salt

Cinnamon/Sugar layer
8 Tbsp unsalted, softened butter
1 cup packed light brown sugar
1/2 cup granulated sugar
3 Tbsp ground cinnamon

4 Tbsp softened unsalted butter (for buttering pan)
1/4 cup packed light brown sugar (for sprinkling pan)

Frosting
4 cups powdered sugar (or more to get it to the right consistency)
2 tsp maple flavoring (I used pure maple syrup and it works great too)
1/2 cup of milk (I always use whole milk in baking)
1/2 cup melted butter
1/4 cup brewed coffee
generous pinch of salt

Sift the powdered sugar into a large bowl, add rest of ingredients and whisk until nice and smooth and a pourable consistency.

For the rolls, place yeast and sugar in the bowl of a stand mixer, add warm water and gently stir. Let sit until the yeast has doubled, about 10 minutes. In a medium bowl mix melted butter and warm milk, slowly add this to the yeast mixture using the dough hook on low speed. Add sugar and egg until combined. In a large bowl combine the flour and the salt. Add 2 cups of the flour mixture to the yeast mixture, making sure the scrape down the sides of the bowl. Continue adding the rest of the flour until the dough starts to clean the sides of the bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured surface in knead until it doesn't stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and sit in a warm place until it doubles in size, approx 2 hours.

Remove dough from bowl and place on a floured counter top, using a rolling pin, roll out to approx a 14X19 inch rectangle about 1/4 inch thickness. Spread softened butter over entire surface of dough. In a medium bowl stir together the cinnamon, sugar and brown sugar. Sprinkle evenly over the dough. Starting at the long end, carefully roll into a log. Using dental floss (unflavored) or a sharp knife cut into 1 1/2 inch pieces.

Take 4 tbsp softened butter and spread over a 13X17 inch jelly roll pan lined with a silpat or parchment paper, then sprinkle with brown sugar. Place 4 rolls per row about 1/2 inch apart. place into a barely warm over (turn oven on war for 5 minutes then turn off before placing rolls in to rise) for 45-60 minutes or until the rolls have doubled in size. Remove rolls from oven and preheat to 350 degrees. Bake for 15-17 minutes until golden brown and cooked through.

Pour on frosting.

Makes about 18 rolls