Cream Cheese Cinnamon Rolls

  1. Make the dough: In the work bowl of an electric stand mixer fitted with a dough hook, combine the yeast, 1/2 teaspoon of the granulated sugar, and the warm water.
  2. Stir until the yeast is dissolved.
  3. Allow to stand for about 10 minutes, until bubbly.
  4. Add the remaining 1/4 cup granulated sugar, the milk, brown sugar, vanilla, egg, and egg yolk.
  5. Mix on low speed until thoroughly combined.
  6. Turn the mixer off and add 2 3/4 cups flour and the salt.
  7. Turn the mixer back on and mix on medium speed until the dough comes together.
  8. Turn the mixer to high speed and continue to mix for 4 more minutes.
  9. Turn the mixer off again and add the butter.
  10. Turn on the mixer once more and beat on medium speed for 5 to 7 minutes, until the dough is smooth and pulls away from the sides of the bowl.
  11. Remove the bowl from the mixer, cover it with plastic wrap, and set it aside in a warm place.
  12. Allow the dough to rise until it has doubled in size, 1 1/2 to 2 hours.
  13. Make the filling: Stir together the granulated sugar, brown sugar, pecans, raisins, cinnamon, salt, and cloves in a large bowl.
  14. Stir in the honey; set aside.
  15. When the dough has doubled in size, punch it down and turn it out onto a heavily floured work surface.
  16. Gently knead the dough for about 1 minute, until its no longer sticky, adding more flour as necessary.
  17. Using a floured rolling pin, roll the dough into a 10-inch square.
  18. Butter a 9 x 13 x 2-inch light colored metal baking pan.
  19. In another bowl, beat the cream cheese with a wooden spoon until smooth and easy to spread.
  20. Spread the cream cheese evenly over the dough with the wooden spoon.
  21. Fold the square into thirds as you would fold a business letter.
  22. You will now have a rectangle.
  23. Take the open ends and fold them inward into thirds again, making a small square.
  24. Flip the dough so that the seam is facing down.
  25. Using the well-floured rolling pin, gently roll the dough into a 10 x 20-inch rectangle.
  26. Turn the dough so that the short sides are parallel to you.
  27. Brush the dough with half of the melted butter.
  28. Drizzle the reserved filling over the dough, leaving a 1-inch border at the edge farthest away from you.
  29. Lightly press the filling into the dough.
  30. Lift up the bottom edge of the dough with your hands and roll it forward into a tight cylinder.
  31. Place the cylinder seam side down on a lightly floured work surface.
  32. Using a sharp knife, trim off the ends.
  33. Cut the cylinder crosswise into 8 equal-size slices.
  34. Nestle the slices, cut sides up and evenly spaced from one another, in the prepared baking pan.
  35. Cover the pan with a clean kitchen towel and set it aside in a warm place to rise until doubled in bulk, about 2 hours.
  36. Alternatively, the rolls may be refrigerated overnight.
  37. Preheat the oven to 375F.
  38. Uncover the rolls.
  39. (If refrigerated, let the rolls sit at room temperature for 1 hour.)
  40. Bake the rolls for about 30 minutes, or until they are golden brown.
  41. Give the rolls a little thump and if they sound hollow, theyre done.
  42. Make the icing: While the rolls are baking, whisk together the confectioners sugar and milk in a small bowl until smooth.
  43. Remove the cinnamon rolls from the oven and transfer to a wire rack.
  44. Brush the rolls with the remaining melted butter left over from the filling.
  45. Cool for 5 minutes.
  46. Using a wire whisk to scoop up the icing, drizzle it over the rolls.
  47. Serve immediately.

yeast, sugar, warm water, milk, brown sugar, vanilla, egg, egg yolk, flour, kosher salt, unsalted butter, granulated sugar, brown sugar, pecans, raisins, ground cinnamon, kosher salt, ground cloves, honey, cream cheese, unsalted butter, confectioners sugar, milk

Taken from www.epicurious.com/recipes/food/views/cream-cheese-cinnamon-rolls-381769 (may not work)

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