The night before: set out 8 oz. cream cheese, 2 sticks + 2 Tbs (divided!) of butter to soften.
Dough:
22.4 oz. milk
34 oz. flour
4 oz. white sugar
Slightly less than 1 Tbs. salt
2.5 Tbs yeast
10 Tbs butter (or 1 stick plus 2 Tbs!)
Slightly less than 1 Tbs vanilla
5 tsp lemon juice
Cinnamon Layer:
8 Tbs butter
2.6 oz sugar
5 oz. brown sugar
3 Tbs cinnamon
Cream Cheese Frosting:
8 oz. cream cheese
8 oz. powdered sugar
8 oz. white chocolate chips
1/2 Tbs vanilla
1/2 Tbs milk (if needed)
Put pot on scale to measure the milk, then heat to 130° F. Combine flour, sugar, salt and yeast in mixer, beat with bread hook. Add softened butter and mix again, then add all liquids and mix again. Knead in mixer for 5 min. Turn out dough onto floured surface and let rest for 15 minutes. Preheat oven to 375° F. Prepare 12 X 18 cooking sheet with parchment paper. Wash the mixing bowl
While dough is rising, combine cinnamon layer ingredients.
Knead some flour into it a few times if it's too sticky to roll out. Then roll out dough to approximately 36 in. X 12 in.
Spread 4 oz. softened butter over dough, then sprinkle with cinnamon layer. Roll up and crease the log, then cut with string into 1 inch rolls. Place each cinnamon roll on parchment paper, spread out about 1/2 inch between each roll. Should make about 20-24 rolls.
Bake in oven for 15 minutes or until golden brown.
Melt white chocolate in a microwave safe bowl in 20 second bursts until smooth and creamy. In mixing bowl, beat cream cheese until smooth. Add powdered sugar and mix. Add vanilla and melted white chocolate, beat again until smooth. Add milk if it becomes too dry.
Spread cream cheese frosting on baked cinnamon rolls. And enjoy!
Modified to family proportions from Missy's Ugly Cookies & Bake Shoppe
