Ingredients
2cupswhole milk
½cupbutter,room temperature
6½cupsall-purpose flour,divided
½cupgranulated sugar
1tspsalt
2packetsinstant rapid rise yeast
2large eggs
1cupsugar
3tbspground cinnamon
½cupunsalted butter,room temperature
12ozcream cheese,(1½ packages) softened
⅓cupunsalted butter,room temperature
1tbspvanilla extract
5cupspowdered sugar
3tbspwhole milk
Preparation
In a small saucepan heat the milk and butter to 110 degrees F (warm to touch).
Into the stand mixer add the yeast and milk and whisk and let sit for 1 minute. Add 6 cups of the flour, sugar, salt, and eggs. Cover with a clean dish towel.
Attach the dough hook and turn the mixer on speed 3 to 4 (low to medium).
Let it go for 5 to 7 minutes, for the dough to become a ball that doesn’t stick to the walls of the bowl. If the dough is sticking add flour ¼ cup at a time until it pulls away (no more than another cup)
Take the dough out, grease the stand mixer bowl, and put it back in.
Cover the dough with a dish towel used to keep the flour in the stand mixer. Let sit for 10 minutes while setting the oven to preheat to 350 degrees F and making the filling.
In a medium-sized bowl mix the sugar and cinnamon.
Using a large even surface, add ½ cup of flour and roll it out onto the surface to coat the rolling pin and the surface. Roll out the dough into a large rectangle about a ½ inch thick.
Spread the butter over the dough and sprinkle the cinnamon-sugar over the butter.
Roll the dough tightly to form a long log and using a piece of thread slice off pieces. The dough will make 18 large cinnamon rolls.
Place the rolls into buttered baking pans or jelly rolls, then place into a warm place for 20 minutes.
In a stand mixer whisk all the ingredients together.
Bake the rolls for 18 to 20 minutes or until golden brown.
Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
