Recipe courtesy of Our Best Bites
1 T active dry yeast
1/2 C warm water
4 1/2 C all-purpose flour
4 large eggs
1/4 C sugar
1/2 C (1 stick) butter, at room temp
3/4 C (1 1/2 sticks) butter at room temp, divided
1 1/4 C packed brown sugar
1 1/2 T cinnamon
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.
Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Take 2 T of the butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.
Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough. Use a spoon (or an off-set spatula) to spread it out evenly and then roll up length-wise.
First score the rolls so you know you're going to cut evenly. Then slide a thin piece of thread or dental floss underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.
You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls.
Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.
(You can also freeze them at this point. Flash freeze them individually, then store them in a freezer bag. Place the frozen rolls in a baking dish the day before you plan to bake them, cover with plastic wrap, and move them to the fridge. Proceed as follows.)
The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.
Preheat the oven to 350. Bake until golden brown, about 30 minutes.
Let cool in the pan for 15 minutes. Then spread glaze or icing over them and serve.
Cinnabon Copycat Icing
Basic Cinnamon Roll Glaze