TINA'S ATK CINNAMON ROLLS

Tina's ATK Cinnamon Rolls image

Provided by Tina Swain

Time 1h25m

Number Of Ingredients 22

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4 tsp rapid rise yeast
1/4 c milk (110 degrees)
1 tsp sugar
3/4 c light brown sugar
1/4 c white sugar
1 Tbsp ground cinnamon
1/8 tsp kosher salt
2 Tbsp butter, melted
1 tsp pure vanilla extract
2 2/3 c all pourpose unbleached flour
2 1/2 tsp baking powder
3/4 tsp kosher salt
5 tsp white sugar
2 Tbsp butter, melted
1 c milk, room temp
FROSTING
3 oz room temp cream cheese
2 Tbsp melted butter
1/8 tsp salt
1/2 tsp vanilla
1 c powdered sugar
2 Tbsp milk

Steps:

1. In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
2. In another bowl mix light browna dn white sugars, cinnamon, 1/8 teaspoon salt, 2 tablespoon melted butter and vanilla until mixture looks like wet sand. Set aside.
3. In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
4. In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
5. Pour wet ingredients in the dry and mix to a nice dough. Dump out dough onto a floured board and knead just 2 minutes. Roll into a 9x12 rectangle. Lightly score a boarder that is 1/2 inch in all sides. Brush with another 2 tablespoons of melted butter inside the scored rectangle taking care not to extend the butter into the 1/2 inch boarder.
6. Press the cinnamon mixture onto the buttered part of the dough. Roll up starting at a long edge. Pinch seams and cut into 8 slices. I use dental floss to cut my dough. Grease a 9 inch round baking pan and then place a buttered circle of parchment paper in the bottom of the pan. Place the rolls in the pan. Let rest 30 minutes. Bake 23 minutes at 350 degrees.
7. Remove from oven. Let cool 5-10 minutes in the pan. Invert on to plate. Remove parchment, invert again onto serving plate so top side is up. Cool
8. Mix frosting ingredients until smooth and frost rolls with offset spatula.