World's Best Cinnamon Rolls

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tbsp Corn syrup

• Baking & Spices

  • 7 cups All-purpose flour
  • 2 1/8 cups Brown sugar, packed light
  • 5 tbsp Cinnamon
  • 4 tbsp Cornstarch
  • 4 1/2 tsp Instant yeast
  • 2 cups Powdered sugar
  • 2 tsp Sea salt salt, fine grain
  • 1 1/8 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 1/3 cup Butter
  • 16 tbsp Butter, unsalted
  • 1/2 cup Buttermilk
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream *may substitute whole milk

• Liquids

  • 1 cup Water

• Other

  • 2 Dime sized circles (no more soy lecithin

Found on thisgrandmaisfun.com

Description

Ingredients

• Dough:
• 1 cup warm water
• ½ cup heavy cream *may substitute whole milk*
• 4½ teaspoons instant yeast
• 1 cup plus 2 teaspoons sugar, divided
• ½ cup buttermilk, at room temperature
• 2 teaspoons fine grain sea salt salt
• 2 large eggs, lightly whisked
• ⅓ cup canola oil
• ⅓ cup melted butter
• 7-8 cups all purpose flour
• 2 dime sized circles (NO MORE) Soy Lecithin
• Filling:
• 12 tablespoons softened butter, unsalted
• 2 cups plus 2 tablespoons packed light brown sugar
• ½ cup white sugar
• 5 tablespoons cinnamon
• 4 tablespoons cornstarch
• Frosting:
• 4 oz. cream cheese, at room temperature
• 4 tablespoons softened butter, unsalted
• 1½ teaspoon vanilla extract
• 1½ tablespoon corn syrup (light Karo syrup)
• 2- 2½ cups powdered sugar

Directions

• In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure its warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure its lukewarm, add it to the yeast mixture.
• In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
• Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.
• In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an x, pull it tight to cut through and set it in the lightly greased cookie sheet.
• Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
• Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.
• Frosting: Whip the cream cheese and butter together until softened. Add the corn syrup (Karo syrup) and vanilla . Slowly beat in the powdered sugar until desired consistency.