The Dough:
3 ½ C All-Purpose Flour
2 t Salt
3 t Yeast
1 C Milk
1/3 C Water
¼ C melted unsalted Butter
¼ C Honey
2 room temp Eggs
The Filling:
½ C unsalted Butter
1 ¼ C packed Light Brown Sugar
2 ½ T ground Cinnamon
Cream Cheese Glaze:
4 oz room temp Cream Cheese
1 C Powdered Sugar
¼ C room temp unsalted Butter
½ t Vanilla Extract
Starting with the dough, combine all of the dry ingredients in a very large bowl (keep your salt and yeast on separate sides of the bowl until you start combining everything together).
In a saucepan add in the milk, water, melted butter and honey and warm everything up in medium low until it is blood temperature. Whisk in the eggs quickly.
Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS (over-night is best). It can be refrigerated for up to 3 days before using.
When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4” thick.
Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
Slice the roll in half, and slice that in half and keep slicing until you have 16 “evenish” rolls
In a deep baking pan lined with parchment space the buns in the pan.
Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 1 hour.
Preheat the oven to 375 degrees F.
Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
While they are baking make your glaze: In a large bowl beat the cream cheese, sugar, butter and vanilla together with a whisk until well combined.
Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
Spread your cream cheese glaze over the cinnamon rolls.
Enjoy!
