- 2 cups warm milk
- 16g instant yeast
- 2 tablespoons sugar (for the yeast)
- 1 cup sugar (for the dough)
- 4 eggs
- A pinch of salt
- 8 cups all-purpose flour
- Soft butter (for spreading)
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PREP :
- In a bowl, combine 2 cups of warm milk, 16g of instant yeast, and 2 tablespoons of sugar. Stir to dissolve and let sit for about 10 minutes, or until it becomes frothy.
- In a separate bowl, whisk together 1 cup of sugar, 4 eggs, and a pinch of salt.
- Once the yeast mixture has rested, add it to the egg mixture and stir to combine.
- Gradually add 8 cups of flour, one cup at a time, mixing between each addition. Keep adding flour until the dough comes together and pulls away from the sides of the bowl.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface.
- Spread soft butter over the rolled-out dough.
- Sprinkle brown sugar and ground cinnamon evenly over the buttered dough.
- Starting from one edge, carefully roll the dough into a log or cylinder.
- Cut the rolled dough into pieces (about 1-inch wide) and place the pieces into a greased baking dish, arranging them in a spiral pattern.
- Preheat the oven to 400°F (200°C).
- Bake the rolls for about 15 minutes, or until golden brown and cooked through.
- While the rolls are baking, make the frosting by mixing 250g cream cheese, 2-3 cups powdered sugar, and 1 tablespoon maple extract or maple syrup until smooth and creamy.
- Once the cinnamon rolls are out of the oven and slightly cooled, generously spread the maple cream cheese frosting over the warm rolls.
- Enjoy your homemade cinnamon rolls with a sweet maple glaze on top!
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