Cinnamon Rolls, Gloria's

These are amazing cinnamon rolls.  They make a ton (24-30 big cinnamon rolls)!  Perfect to share or freeze for later.  

INGREDIENTS

ROLLS:

 4 cups milk (whole milk is best, but not necessary)
 1 cup (2 sticks) butter
 1 cup sugar
 2 1/2 teaspoons salt
 1 3/4 tablespoons instant yeast (see note)
 4 large eggs
 11-13 cups unbleached all-purpose flour (or half white whole wheat)

FILLING:

 3/4 cup butter, softened 

 1 1/2 cups lightly packed brown sugar
 2 tablespoons ground cinnamon

 1/2 t cardamon or all spice (optional)

FROSTING:

 8 ounces cream cheese, softened
 1/2 cup (1 stick) butter, softened
 1 teaspoon vanilla
 2 teaspoons maple extract/flavoring
 Pinch of salt
 2 pounds powdered sugar
 Cream or milk for consistency

INSTRUCTIONS

For the dough, scald the milk in a medium saucepan (heat the milk until right before it simmers/boils - it little bubbles will form around the edge of the pan and steam will rise). Pour the milk into the bowl of an electric stand mixer.  Add the butter, sugar and salt. Mix until the butter is melted.  Let the mixture cool until warm but not hot (<120 F).

Add the yeast and eggs and mix until combined.

Add the flour about 1 cup at time.  How much you add will vary, so watch for when the dough clears the sides of the bowl (about 12-13 cups, but sometimes more or less).  The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled (about an 60-90 minutes).

On a lightly floured counter, divide the dough in half. Roll or pat each portion of dough into an 18-inch by 12-inch rectangle. Spread 6T of softened butter over each rectangle.

Combine the brown sugar and cinnamon and spices. Sprinkle half on each rectangle of dough. Pat it down gently. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

Take one roll and divide into 12 equal pieces.  I like to cut it in half, then cut each half in half again (forming four equal portions).   And then cut each of those pieces into thirds.  

Evenly spaced on a parchment-lined or silpat lined rimmed baking sheet about 11X17-inches (or 12X18-inches).  Cover the pan with lightly greased plastic wrap and let the rolls rise until double (about an hour). 

Preheat the oven to 350 degrees F.  Bake the rolls for about 18-22 minutes until slightly golden on top.  Let the rolls cool in the pan for 10-15 minutes.  I like to then transfer to a cooling rack (optional) so the bottoms don't get soggy.  

To make the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined, scraping down the sides as needed. Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.  Spread the cinnamon rolls with frosting once mostly cooled.

NOTES:

To make ahead of time: 1. Place shaped rolls on lined baking sheet.  Cover with lightly grease plastic wrap and put them in the fridge for up to 24 hours.  Remove and bring them to room temperature and to rise until double in size (this takes about 2-3 hours).  Bake as directed above.

To freeze already cooked and frosted rolls, let them cool.  Place in a ziploc bag. To reheat, remove the roll from the bag.  Place one roll at a time on a plate in the microwave for about 1 minute.