I found this recipe I made a few years back and tweaked it. Hands down, best homemade cinnamon rolls ever.
Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until golden, about 17 minutes.
Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.
Per Serving: 410 calories; protein 5g; carbohydrates 71.6g; fat 12.1g; cholesterol 47.1mg; sodium 196.3mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.