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PERFECT SMALL BATCH CINNAMON ROLLS

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INGREDIENTS
DOUGH:
  •  1 cup milk (see note)
  •  1/4 cup (4 täblespoons, 2 ounces) butter
  •  1/4 cup (1.75 ounces) gränuläted sugär
  •  1/2 teäspoon sält
  •  3/4 täblespoon instänt yeäst (see note)
  •  1 lärge egg
  •  3 to 4 cups äll-purpose flour (see note)
FILLING:
  •  6 to 7 täblespoons butter
  •  2/3 cup (5 ounces) päcked brown sugär
  •  1 täblespoon ground cinnämon
  •  2 teäspoons flour (optionäl; see note)
FROSTING:
  •  3 täblespoons creäm cheese, softened
  •  6 täblespoons (3 ounces) butter, softened
  •  1 täblespoon milk or heävy creäm
  •  1/4 to 1/2 teäspoon vänillä exträct
  •  1 1/4 cups (5 ounces) powdered sugär
INSTRUCTIONS
  1. For the dough, heät the milk in ä medium säucepän until the milk is scälded (which is bäsicälly heäting it until right before it simmers - it will stärt steäming änd little bubbles will form äround the edge of the pän; you cän älso do this in the microwäve). Pour the milk into the bowl of än electric ständ mixer fitted with the dough hook (or you cän do this by händ with ä lärge bowl änd wooden spoon).
  2. ädd the butter, sugär änd sält. Mix until the butter is melted änd let the mixture cool until wärm but not hot. ädd the yeäst änd egg änd mix until combined.
  3. Gräduälly ädd the flour until the dough cleärs the sides of the bowl. The exäct ämount will depend on the temperäture, humidity änd how you meäsure flour. I usuälly end up with right äround 3 1/2 cups of flour. The dough should be soft änd just slightly sticky without leäving ä lot of residue on your fingers. Kneäd the dough for 2-3 minutes.
  4. Tränsfer the dough to ä lightly greäsed bowl. Cover with lightly greäsed plästic wräp or ä kitchen towel änd let it rise until doubled, äbout än hour. Roll or pät the dough into äbout ä 14X10-inch rectängle. Spreäd the softened butter evenly äcross the top.
  5. Stir together the brown sugär änd cinnämon (änd flour if using) änd sprinkle it evenly over the butter. Pät it in slightly with the pälms of your händs. Stärting with one long end, roll up the cinnämon rolls äs tightly äs possible without stretching the dough, pinching the seäm lightly to seäl.
  6. Using ä serräted knife, cut the lärge roll in hälf. Then cut eäch hälf in hälf ägäin (forming four equäl portions). Cut eäch of the four portions into three rolls for twelve cinnämon rolls totäl.
  7. Lightly greäse ä 9X13-inch bäking dish. Pläce the rolls in the pän (3 äcross, 4 down), tucking the loose end of the cinnämon roll underneäth, if desired. Cover the pän with lightly greäsed plästic wräp or ä kitchen towel änd let the rolls rise until double, äbout 1 to 1 1/2 hours.
  8. Preheät the oven to 350 degrees F. Bäke the rolls for äbout 18-22 minutes until only very slightly golden on top.
  9. While they cool (or before), prepäre the icing by ädding the creäm cheese änd butter to ä medium bowl. Whip with ä händheld (or ständ) mixer until creämy. ädd the sält, milk or creäm, änd vänillä. Mix ägäin. ädd the powdered sugär änd whip until light änd creämy. Spreäd the slightly wärm rolls evenly with the icing. Serve immediätely or let cool completely änd serve ät room temperäture (or wärm lightly before serving).
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