Preheat oven to 375 degrees
4 1/2 cups all-purpose flour
1 cup warm milk
1/2 cup raw cane sugar
1 1/2 tsp dry baking yeast
2 large eggs at room temperature
1/3 cup cooled melted butter
1 tsp iodine salt
1/2 cup heavy cream
Instructions:
In a stand mixer using the kneading paddle, add warm milk, and yeast let yeast dissolve. Add in eggs, butter, salt and sugar, combine well. Add in the four cups of flour one cup at a time. Allow the mixture to rest for five minutes, so the flour has a chance to soak up the liquid. Pour dough out onto a pastry board and finish kneading until the ingredients have been combined well about 5-7 minutes or until dough is elastic and smooth. Add 1/2 cup of remaining flour to form a ball only if needed, the dough should be tacky.
Spray a large bowl with cooking oil, cover with a dry dish towel and place in a warm area to proof until doubled in size. Roll out dough into a rectangle and spread your preference of filling from one end of dough to the other.
Roll dough up tight like a jelly roll, cut and place each roll in a large casserole dish (24×16) place 1 inches apart, cover with drying towel and let double in size in a warm area.
Pour heavy cream over rolls and bake at 375 degrees for 17-20 minutes, remove from oven, let cool and drizzle with maple glaze. Served with hot tea, or a spiced beverage. Delicious!
Cinnamon Roll Filling:
1/2 cup soften butter
1 cup brown sugar
2 tbsp ground cinnamon
Instructions: Combine the dry ingredients with the soften butter. You may need to double the recipe.
Maple Glaze:
5 oz. cream cheese soften
2 cups powdered sugar
1/2 tbsp maple extract, or syrup (any flavor you desire)
2 tbsp water
Instructions: Blend all ingredients together well, and drizzle over cooled cinnamon rolls.
Add-ins:
Raisanis, chopped walnuts or pecans, fruit, or cranberries. Add to filling or sprinkle over glaze.
Yields: 12-15 Cinnamon Rolls