Glaze Oozing Cinnamon Rolls

NO MACHINE REQUIRED TO MAKE THESE CINNAMON ROLLS!

Watch this video carefully because if you really want those cinnamon rolls to come out nice it may be best without using a mixer:

So basically, no knead and no machine to make these and you’ll be pretty shocked at the results. Granted it is going to take longer to make these because of the time required for the dough to sit in the fridge but that’s where the magic is. The time required for the dough to be ready is what’ll help make these great tasting cinnamon rolls.

OK, no more talking, here’s the recipe:

Instructions

1. First we have to make the dough so combine all of the dry ingredients in a fairly large sized bowl.
2. Take a separate container and add the butter, milk, honey and water. Take the container and place it in the microwave until it’s warm (not hot) and the butter has melted. Take the eggs and quickly whisk them in the container.
3. Now stir everything until we get a nice and sticky dough. Make sure to mix thoroughly so that you don’t get any clumps of flour and wipe down the sides of the bowl to there aren’t any stuck there.
4. Time to let the dough sit for about two hours at room temp. Make sure you cover it with something and when done you should see that its almost three times the size when done.
5. So now its time to refrigerate the dough. This will be the longest process. You need to let it sit in the fridge for at least eight hours. THIS STEP IS VERY IMPORTANT! You may want to leave it overnight but you can leave it for up to three days. (Min 8 hrs – Max 3 days)
6. When its ready, you want to start preparing the filling. Mix the cinnamon, butter and brown sugar in a bowl until it’s smooth and have it ready.
7. Flour prep an area and put the dough on it. You want to use a roller on it until its a rectangle approx. 1/4″ in size.
8. Apply the filling over the dough but don’t spread it all the way to the edges. Leave a little bit of the edge unfilled.
9. Now its time to roll it up and do so gently. From the long edge, roll it until it becomes like a log but don’t roll it too tight otherwise the center of the roll will pop up during baking.
10. Cut the rolls into 2″ pieces place them with the cinnamon side up.
11. Place the buns in a deep enough baking pan and make sure you use a baking sheet. Also, make sure there is space between each of the buns because they will expand during baking.
12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
13. Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
14. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately!

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Source www.biggerbolderbaking.com