OLD FASHIONED CINNAMON ROLLS

Old Fashioned Cinnamon Rolls image

Mmmmmmmmmmmmm! I can taste them now...

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 21

Ingredients

ROLLS:
4 3/4 cup(s) all purpose flour (or more up to 5 1/4 c)
1 package(s) active dry yeast
1 cup(s) milk
1/3 cup(s) butter
1/3 cup(s) sugar
1/2 teaspoon(s) salt
3 x large eggs
BUTTER & CINNAMON/SUGAR MIXTURE:
5 tablespoon(s) butter, melted
2/3 cup(s) sugar
2/3 cup(s) dark brown sugar, firmly packed
1 1/2 tablespoon(s) cinnamon, ground
GLAZE:
1 - 8 oz ounce(s) cream cheese, room temperature
1/2 cup(s) butter, room temperature
2 cup(s) confectioners' sugar
1 teaspoon(s) corn syrup, light
2 tablespoon(s) heavy cream, cold
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) lemon extract

Steps:

ROLLS: In a large bowl, combine 2 1/4 C flour & yeast. In a saucepan, heat milk, 1/3 C butter, 1/3 sugar & salt just until warm & butter is almost melted. Add to flour mixture; add eggs, 1 at a time until combined. Beat on low speed 30 seconds, scraping bowl down as needed. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
On lightly floured surface, knead in enough of the remaing flour to make a soft dough that is smooth & elastic (about 3 - 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until doubled in size; about 1 hour.
Punch down dough. Turn out onto lightly flour surface; divide in 1/2. Cover; let rest 10 minutes. Lightly grease 2 9" x 1 1/2" round baking pans. Roll each 1/2 of the dough into a 12" x 8" retangle. Brush with melted butter.
CINNAMON/SUGAR MIXTURE: Combine sugars & cinnamon; mix well. Sprinkle evenly over both rectangles. Starting from a long side, roll up each rectangle into a sprial log. Seal seams. Cut each sprial into 12 equal slices. Place slices, cut side down, in prepared pans.
Cover dough loosely with plastic wrap; leaving room for rolls to rise. Chill for 24 hours. Uncover; let stand at room temperature for 30 minutes.
GLAZE: Meanwhile, whisk together cream cheese, butter, sugar, corn syrup, 2 tbsp heavy cream (or more if needed, to desired consistancy) & both extracts until smooth. Drizzle with a spoon over cooled rolls. Set aside.
Preheat oven to 375 degrees F. Break surface bubbles with toothpick. Bake 20 - 25 minutes or until light golden brown. Remove from oven. Cool 1 minute. Carefully invert rolls onto wire rack. Cool 2 minutes & invert again onto a serving platter. Drizzle glaze over rolls. Serve warm.