Cinnamon Rolls

Make The Dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together flour, cornstarch, sugar, and salt until well combined.
2. In a small bowl, or 2 cup measuring cup, add warm milk and yeast. Stir until combined and allow to sit for 3-4 minutes until foamy. Whisk in eggs.
3. Pour the milk mixture into the mixer bowl. Mix on low until dough starts to form, about 1 minute. While the mixer is running, add 1 tablespoon of softened butter at a time, one every 15-20 seconds.
4. Turn the speed up to medium and mix until all butter is incorporated, about 1 minute. Continue to knead the dough for 2-3 minutes.
5. Turn dough out onto a lightly floured surface and continue to knead for 3-4 minutes until a smooth ball of dough forms.
6. Lightly grease a bowl with cooking spray. Place the dough in a greased bowl, turning once to coat with oil. Cover and allow to rise for 2 hours, or until doubled in size.

Make The Filling

1. To make the filling, in a small bowl, mix both sugars, cinnamon, and salt, stir until well combined.
2. On a lightly floured surface roll dough into a 14 by 19-inch rectangle.
3. Spread softened butter evenly over surface of dough, leaving ½ inch on either end bare. Cover butter with cinnamon mixture, spreading to make an even layer. Gently press the surface with your hands to press sugar into dough.
4. Starting along one long edge, roll dough into a 19-inch log, squeezing log gently to help adhere layers. Trim ½ inch of dough from both ends of the log to make an 18-inch roll.
5. Using a sharp knife, cut the log into 12- 1 ½ inch pieces. For equal sizing use a tape measure, cut log in half, forming 2 9-inch logs. Next, cut both 9-inch logs in half, making 4- 4 ½ inch logs. Then, cut each quarter into 3 pieces, making 12- 1 ½ inch rolls.
6. Lightly grease a 9x13 baking dish with cooking spray. Place 12 rolls in dish, evenly spacing them out. Cover with plastic wrap and rise for 1 hour.
7. 30 minutes before baking, preheat oven to 350 degrees.
8. When ready to bake, pour ¾ cup of cream over rolls, and in any spaces where rolls are not touching. Bake for 30 minutes, until a deep golden brown.

Make The Icing

1. To make the icing, in a bowl add the cooled melted butter, vanilla, and half of the confectioners’ sugar. Whisk until well combined and no lumps remain, 30-40 seconds. Add 3 tablespoons of milk and remaining confectioners’ sugar, whisking until well incorporated and a thin icing is formed, 30-40 seconds. If a thinner consistency is desired, add 1 tablespoon of milk at a time until icing reaches preferred consistency.
2. When rolls are finished baking, remove from oven and place pan on cooling rack. Allow them to cool for 2-3 minutes.
3. While rolls are hot spread icing evenly over tops of cinnamon rolls, about 2 tablespoons per roll. Allow rolls to cool an additional 15-20 minutes before serving.