Can't decide? Check out my Pecan Sticky Buns too.
Dough with eggs or without ? The eggs add flavor and inhibit gluten formation resulting in breads with a softer crust and a tender crumb.
There are recipes that don't include eggs, but I prefer to use eggs in my dough.
Cinnamon Rolls with Cream Cheese Frosting
4 1/2 - 5 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup all-purpose flour
2 T. ground cinnamon
pinch of salt
1/2 cup raisins
1/2 cup chopped pecans
4 oz. cream cheese, softened
4 oz. unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup milk
In a large bowl, combine 2 1/4 cups flour and the yeast
In a microwave bowl add heat milk, butter and sugar and salt until just warm and the butter is almost melted (120° to 130° degrees).
Add to flour/yeast mixture and stir until combined. Add eggs and mix with electric mixer. After the eggs are combined slowly mix in the remaining 2 1/4 to 2 3/4 cups flour until you have a soft dough.
If your mixer has a dough hook, continue mixing until you have a soft dough. If using your hands, remove the dough from the bowl and knead until you have a soft dough (3-5 minutes).
Shape into a ball. Place in a greased bowl, turning once. Cover and let rise until double in size (approx. 1 hour)
After 1 hour, punch down down and turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into 12-inch square.
Spread 1/2 cup softened butter over dough.
Combine brown sugar, 1/4 cup flour, cinnamon and salt and sprinkle over the butter.
Roll dough jelly-roll style and pinch the ends to seal. Slice the roll into eight - 1/2 inch pieces. Arrange pieces cut side up in a greased 9x13 baking pan.
If baking right away - Cover baking pan loosely with plastic wrap and let dough rise in a warm place until doubled. Remove plastic wrap and bake in a 350° oven for 30-35 minutes or until lightly browned. If necessary to prevent overbrowning, cover rolls loosely with aluminum foil for the last 5-10 minutes of baking. Remove rolls from oven and cool for 1 minute before carefully inverting onto a plate or wire rack. Cool for 5 more minutes and again invert onto a serving platter. Frost rolls with cream cheese icing. Enjoy!
If baking the next morning - Cover baking pan loosely with plastic wrap. Refrigerate dough 2-24 hours. Uncover and let stand at room temperature for 30 minutes. Then allow the buns to proof until doubled in size (approximately 1 hour). Follow baking instructions above.
Cream Cheese Frosting
Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
Pour and spread the icing evenly over the warm cinnamon rolls.