because reading week is for perfecting a cinnamon roll recipe, obviously

Ingredients

DOUGH

• 236ml whole milk
• ⅓ cup butter, room temperature
• ½ cup white sugar
• ½ teaspoon salt
• 480 grams bread flour (plus extra for rolling)
• 1 package active dry yeast or 2 ¼ teaspoons of jar yeast
• 2 eggs, room temperature (ok actually make them room temp by putting in bowl of warm water for 5ish minutes)

FILLING

• 1 cup dark brown sugar
• 3 tablespoons ground cinnamon
• ½ cup butter, softened

FROSTING

• ½ cup butter, softened
• 8 oz cream cheese
• powdered sugar — however much until it gets to the right consistency
• 1 teaspoon vanilla
• salt
• 1-2 teaspoons of milk or cream if needed (optional)

1. combine milk, butter, sugar and salt in small saucepan and on low, until warm
2. mix dry ingredients together and add eggs + pour in liquid ***ok make sure its only kind of warm when pouring it in bc it might kill the yeast and then you have sad lumps of dough that won’t rise
3. after mixing the dough and all flour in, knead for 5-10 minutes until dough is smooth, try not to add too much
4. put a teaspoon of butter into a medium bowl and using a paper towel spread it all over the bowl.
5. plop dough into bowl and seal with plastic wrap and set in warm place for 15 minutes to rest.
6. mix together packed brown sugar and cinnamon in a small bowl, set aside.
7. once dough has rested, turn onto floured surface and roll out into rectangle.
8. mix together the butter and cinnamon mix
9. roll tightly and pinch edges to seal, cut into evenly sized rolls with floss ***make them thinner than you think so they get cooked through even in the middle!!** and place in greased or parchment lined pan
10. cover with plastic wrap and allow to rise in warm place for about 45 minutes, until almost double.
11. preheat oven to 375 – bake rolls about 25ish minutes until slightly golden. While baking or during rising time, make frosting.
12. feed hungry boyfriend