Imperial Big Cinnamon Rolls

Instrucciones

1. 1

   Make the dough — activate the yeast: combine warmed milk, warmed water, and yeast with 1 tsp sugar; rest 5–8 minutes until foamy. If it doesn’t foam, the yeast is dead — start again.

2. 2

   In a large bowl or stand mixer bowl, whisk 4 cups flour, remaining sugar and salt. Add eggs and melted butter, then pour in the foamy yeast mixture. Mix on low with dough hook until combined, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. Add up to 2 tbsp more flour only if dough is overly sticky.

3. 3

   First rise: shape dough into a ball, place in lightly oiled bowl, cover tightly with plastic wrap. Let rise in a warm spot until doubled — about 1–1.5 hours. For deeper flavor, refrigerate overnight after the first 30–45 minutes rise (cover and retard).

4. 4

   Prepare filling: mix brown sugar, cinnamon and salt in a bowl. Set softened butter and optional nuts/raisins ready.

5. 5

   Roll the dough: on a floured surface, punch down dough and roll into a rectangle roughly 18x12 inches (45x30 cm). Keep the edges neat — thickness about 1/4 inch.

6. 6

   Spread the softened butter evenly over the dough leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly, press gently so it adheres. If using nuts/raisins, scatter now.

7. 7

   Roll tightly: starting from the long edge, roll the dough into a tight log. Pinch seam to seal. Use a sharp serrated knife or unflavored dental floss to cut into 8 equal large rolls (or 10–12 medium). Clean, precise cuts keep the spiral tidy.

8. 8

   Second rise: arrange rolls in a buttered 9x13-inch baking pan or 10-inch round, leaving space between. Cover loosely with plastic wrap and let rise 45–60 minutes until puffy and nearly doubled.

9. 9

   Preheat oven to 350°F (175°C). Bake: place tray in center rack and bake 25–30 minutes until deeply golden on top and cooked through — internal temp ~190°F (88°C) in the center if you want precision. If top browns too quickly, tent foil.

10. 10

    Finish: brush immediately with a little melted butter for sheen and keep rolls soft. Cool 10–15 minutes in pan.

11. 11

    Make glaze: beat cream cheese and butter until smooth, add powdered sugar, vanilla, pinch of salt and enough cream to make a pourable glaze. Adjust thickness to your preference.

12. 12

    Glaze and serve: pour and spread over warm rolls so it melts into the spirals. Scatter flaky salt or toasted nuts if desired. Serve warm, pull-apart style.