Cinnamon Rolls

We made these for the equine obstacle course this weekend and let's put it this way...none came home. The host loved them so much that he took all of them. <3 These are yummy cold, amazing hot out of the oven and the icing... well let's say it is memorable! Our host said that there is never enough icing on cinnamon rolls but these ones are great. This was coming from a professional baker and cake decorator.

Rolls:

2 1/2 Teaspoons Yeast

3/4 Cup Warm Water, Plus 1 Cup Room Temperature Water 

1 2/3 Cup milk

1/2 Cup Sugar

1 Tablespoon Celtic Sea Salt

3 Tablespoon Butter

1 egg

9 Cups Organic flour 

Filling:

1/2 Cup Butter, Melted

1 Cup Raw Sugar

2 Teaspoons Cinnamon

 Icing:
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Milk or Water

1/2 Cup Cream Cheese  

Directions:

Dissolve yeast in 3/4 cup warm water, set aside. While yeast is dissolving, mix additional 1 cup of water, milk, sugar, salt, and butter in a mixer fitted with the dough hook until smooth. Add dissolved yeast to mixture. Add 5 cups of flour, mix until smooth. Mix in remaining flour and knead using the dough hook on low speed for 10 minutes. Remove from mixer bowl and place in greased bowl; cover with towel or oiled plastic wrap Let rise 1 1/2 hours in warm place. After dough has doubled in size, punch down to remove excess air and roll out in a long rectangle: approximately 12×36″. Combine filling ingredients together and brush onto the surface of the dough. Roll up dough tightly and cut into 1 1/2 inch slices. Place the slices into a greased large pan and cover; let rise until double. Preheat oven to 375 degrees. In a small bowl, whisk egg and brush lightly over the surface of the rolls. Bake for approximately 25 minutes or until the tops of the rolls are golden. Once the rolls are out of the oven, drizzle slather (Come on this is the real world) icing over the tops of the cinnamon rolls. Let cool. (Good luck! Never happens in this house) And Enjoy!