Cinnamon Rolls

Step 1

o In a large bowl combine 2 ¼ cup of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup butter, sugar, and salt just until warm and butter almost melts; add to flour mixture along with eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
o Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic 3-5 minutes total. Shape the dough into a ball. Place in a greased bowl; turn once. Cover let rise in a warm place until double about 1 hour.
o Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover, let rest for 10 minutes. Meanwhile, lightly grease two baking sheets, set aside. For filing, stir together brown sugar, the ¼ cup flour, and cinnamon; cut in 1/3 cup butter until the mixture resembles coarse crumbs.
o Roll each half of the dough into a 12x8 inch rectangle. Sprinkle filling over the dough. Roll up each rectangle starting from a long side. Slice each roll into 12 pieces. Place cut sides down on baking sheet.
o Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Uncover, let stand at room temperature 30 minutes. Or to bake rolls right away, don’t chill the dough instead cover loosely and let the dough rise in a warm spot until nearly doubled about 30 minutes.
o Break any surface bubbles with a toothpick. Brush the dough with half and half cream. Bake in a 375 degree oven for 20-25 minutes or until lightly brown. Remove from oven and brush again with half and half cream. Cool for 1 minute.