Ultimate Cinnamon Rolls

I've always been hesitant to make Cinnamon Rolls because it's very time consuming. That said, I've been told by many people that it's totally worth the time to make them at home. Since I'm not working for the time being, I decided to try my hand at making America's Test Kitchen's recipe and I was BLOWN away by how good my Cinnamon Rolls turned out for my first attempt. Dr. Sweetpea kept telling me that they are better than what you would get at the grocery store or Cinnabon. I'll definitely be making these again during the holidays or when we have guests over for brunch.

Ultimate Cinnamon Rolls

(Source: America's Test Kitchen/ Cook's Country)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 teaspoons salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 tablespoons ground cinnamon

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

Glaze

4 ounces cream cheese, softened

1 tablespoon whole milk

1 teaspoon vanilla extract

1 1/2 cups confectioners' sugar

For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.