CINEMAN KITCHEN RECIPES

Steps:

• 1) Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes. 2) In the bowl of a standing mixer, add the flour, sugar, salt, bloomed yeast mixture, butter, egg and vanilla, knead on medium speed for 3-5 minutes or until a dough forms. If the dough seems sticky, add an additional 3/4 cup of flour, slowly until the dough pulls from the sides of the mixer. 3) Remove the dough, place in an oiled bowl, cover and allow it to rise until doubled in volume, about 1-1/2 hours. 4) In a small bowl mix together the brown sugar and cinnamon and set aside. 5) Once the dough is risen, deflate, then place on a well floured surface, roll out into a long rectangle, brush with the butter, sprinkle evenly with the cinnamon sugar, then start rolling into a tight long cigar (watch video for clear instructions). 6) Cut out the rolls, you should get about 20 good size rolls here, place them in a large buttered baking pan, cover with some plastic wrap, allow to rest at room temperature for 20 minutes, then place them in the fridge overnight. 7) Take the rolls out of the fridge about an hour and 15 minutes before baking, let them rest and rise somewhere warm until doubled in volume, then preheat your oven to 350 degrees, bake them for 20 minutes until beautiful golden, meanwhile make the glaze. 8) In a small bowl, using a handheld electric whisk, whisk together the cream cheese and butter until creamy, add the vanilla and powder sugar, whisk for a minute until thick and well combined, then slowly add the milk while whisking until you get your desired whisk constancy. 9) Pour glaze over warm rolls and dig in!

Steps:

• For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
• Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
• Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
• For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.