NEXT LEVEL CINNAMON ROLLS

 

For the dough

• 4-1/2 to 5 cups all-purpose flour
• ⅓ cup sugar
• 2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tablespoons butter
• 1 egg

For the filling

• ⅓ cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, very soft

For the frosting

• 3 ounces cream cheese softened
• 2 tablespoons butter softened
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar sifted
• 1-2 tablespoons milk

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• While dough rests, prepare the filling: Combine sugar and cinnamon in a small bowl. Set aside.
• Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
• Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.  
• Place, cut sides down, in a greased 13 x 9 inch baking pan. 

  To bake immediately:

  • Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
  • Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

  To bake the next day:

  • Cover the pan with plastic wrap and refrigerate overnight.
  • The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.

  For the frosting: 

  • Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
  • Refrigerate any leftover rolls.