Cinnamon Rolls

Rolls

1 c or weight according to box potato flakes

3/4 c or 150 g granulated sugar

3/4 c or 5 oz or 145 g shortening OR 3/4 c or 6 oz or 170 g butter, softened

1 tbsp or 18 g salt

1 1/2 tbsp dried yeast (Red Star Rapid Rise is my favorite)
(Dissolve in 1/4 c warm water & 1/2 tsp sugar)

4 room temperature large eggs

3 c or 24 oz warm milk

8 c or 34 oz or 960 g flour 

(Approximate. Dough will not pull away completely from bowl)

Filling

2 c brown sugar, packed

5 tbsp ground cinnamon

12 tbsp butter, softened

Reserve some filling to dust bottom of buttered pan


Frosting

8 oz cream cheese, softened

1/4 c salted butter, softened

2 c confectioners' sugar

1/2 tsp pure vanilla extract

1/8 tsp fine sea salt


DIRECTIONS 

Mix ingredients in large bowl or mixer. Let dough rise until double. 

Divide dough in half and roll each into a rectangle. 

Spread each rectangle with butter, cinnamon, and brown sugar. 

Roll, slice, place on buttered pan lightly dusted with filling mixture. 

Let rise for 2-3 hours. 

Before baking, drizzle heavy cream over top of rolls and allow to barely cover spaces in-between rolls. 

Bake at 375 degrees for 15 minutes or until desired browning on top. 

Ice or top with cream cheese frosting.