Cinnamon Rolls

For this recipe you’ll need:

• 1 cup milk

• 1/2 stick unsalted butter

• 1/2 cup granulated sugar

• 1 tablespoon active dry yeast

• 1/4 cup lukewarm water

• 1 teaspoon granulated sugar

• 1 egg

• 3 3/4 to 4 cups all-purpose flour

• 1/2 teaspoon sea salt

For the filling:

• 1 stick unsalted butter

• 2 cups brown sugar

• 2 tablespoons ground cinnamon

• 1 cup raisins, soaked in hot water for 10 minutes and drained (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature

• 1 stick unsalted butter, room temperature

• 1 teaspoon vanilla extract

• 2 to 3 cups powdered sugar

Directions:

1. Combine milk, butter and sugar in a saucepan and bring to a simmer. Turn off heat and allow butter to melt completely. Cool to room temperature.

2. While the milk is cooling, stir the yeast and 1 teaspoon of sugar into the water and let it soak to activate the yeast. The yeast mixture should start to become frothy within 5 minutes; if it does not, the yeast may be bad and you should start over with fresh yeast.

3. Beat the egg in a large mixing bowl. Add the cooled milk mixture, the yeast, flour, and salt. Stir with a wooden spoon until thick.

4. Turn out onto a floured work surface and knead for about 10 minutes until smooth and elastic. The dough should be a little tacky. You can also use a stand mixer to knead the dough.

5. Place the kneaded dough in a bowl and cover with plastic wrap. Allow to rise until double in size, about 1 hour. You can place the bowl of dough in the refrigerator and allow to rise slowly overnight.

6. Punch down the dough and turn it out onto a lightly floured surface. Stretch it into a rectangle with your fingertips, then use a rolling pin to stretch it further until you have a rectangle that is about 18- by 10-inches and about 1/4- thick. (If dough is shrinking back a lot, cover it with a towel and let it rest for 3 or 4 minutes; then continue rolling.)

7. To make the filling, melt the butter in a small pan over medium heat. When the butter is melted, add the sugar and cinnamon and stir until smooth. Drizzle this mixture over the dough and spread it with a spatula to cover. Sprinkle on raisins, if using.

8. Starting on one of the long sides, roll up the dough into a tight log. Slice the log into 12 equal pieces. Place the pieces in a greased, 10-inch cake or pie pan with the spiral showing on top. Cover with plastic and allow to proof until very puffy and almost double in size, about 1/2 hour.

9. Preheat the oven to 350º.

10. Remove plastic wrap and bake for 35 to 45 minutes, or until the tops are golden brown and the center is no longer doughy. Cool in the pan.

11. While rolls are baking make the cream cheese frosting.

    1. Using an electric mixer, beat cream cheese, vanilla extract, and butter in large bowl until smooth.

    2. Add powdered sugar and beat until fluffy and smooth.

12. Spread the cooled rolls with cream cheese frosting.