Ingredients
Dough
4-1/2 - 5 c. all-purpose flour
1/3 c. granulated sugar
2 packs rapid rise yeast
1 tsp. salt
1-1/2 c. water
6 tbsp. unsalted butter
1 large egg
Filling
1/4 c. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 tbsp. cinnamon
Icing
4 oz. cream cheese, room temperature
1/4 c. unsalted butter, room temperature
1 c. powdered or Confectioner's sugar
2 tsp. vanilla
Directions
In a large bowl, whisk together granulated sugar, yeast, salt, and 2 cups of flour.
Slice the butter into small sections and place in a microwave safe bowl, with water. Heat for 30-45 seconds in the microwave until warm, but not hot, to the touch. Butter will not be completely melted.
Pour dry ingredients to the butter and add the egg. Mix together. Add 2 cups of flour and mix. Dough should be thick and sticky.
Add in another 1/2 cup of flour and mix together. Dough should be hard to stir and shaggy. Use your hands to continue to mix dough.
Add another 1/4 cup of flour and continue to mix by hand until dough is smooth, soft, and tacky.
Press your finger into the dough. If it sticks, add another 1/4 cup of flour and mix again. If it does not stick, shape into a ball and let the dough rest for 10 minutes. Do not cover the dough while resting. Dough will puff up while resting.
Lightly flour surface and pat dough into a rectangle. Roll with a rolling pin until about 10" x 15".
Spread room temperature butter for the filling onto the dough, leaving 1/2" border around the edge. Sprinkle butter with brown sugar and spread evenly with your hand. Sprinkle cinnamon on dop.
Roll the long side of the dough into a log. Squeeze gently while rolling.
Use dental floss to cut the roll. You can also use a sharp knife put it may squish the roll. If using a knife, saw back and forth until sawed through. If using floss, wrap floss around the log and cross the floss on top. Pull the floss ends to cut the log. Cut the edges off the log and then cut into half. Cut each half in half again so you have 4 sections. Cut each of those sections into 3 so you have a total of 12 pieces.
Place 12 rolls into a greased 9x13 pan. It's okay if they're touching.
Cover with a towel and allow to rise in a warm place for 1 hour.
Preheat oven to 350°F.
Rolls should have doubled in size while proofing. Bake for 25-30 minutes or until tops are light golden brown.
Allow the rolls to cool as you make the icing.
Place cream cheese and butter into a bowl and use a fork to mash them together.
Add powdered sugar and vanilla and continue mashing. When you can, switch to a whisk and mix until smooth.
Spread icing onto the cinnamon rolls and serve.