Erika's Cinnamon Rolls
1 C warm water
3/4 C half and half (room temperature)
1/4 C sour cream (room temperature)
2 envelopes instant yeast
1 C plus 2 teaspoons sugar, divided
2 teaspoons kosher salt
2 large eggs, lightly whisked
⅓ C oil
⅓ C melted butter
7 C all purpose flour
1 Tbs honey
1 tsp vanilla extract
1 tsp butter vanilla emulsion (optional)
1 C cinnamon chips (optional)
For the Filling
12 Tbs softened butter, unsalted
2 C packed light brown sugar
½ C White Sugar
5 Tbs ground cinnamon
4 tablespoons cornstarch
1 C cinnamon chips
For the Frosting
6 oz. cream cheese, at room temperature
4 Tbs butter, softened
1½ Tsp vanilla extract
1½ Tbs light corn syrup
2 C powdered sugar
For the Rolls
In a small bowl, add the 1/4 C half and half and 1/4 C sour cream. Whisk to combine and set aside. Add additional half and half if too thick.
In another bowl, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
After it has had plenty of time to bloom, add to the yeast mixture to the bowl of a standing mixer fixed with a dough hook. Add the half and half/sour cream mixture and the butter, sugar, egg, oil mixture. Stir a few seconds with the dough hook to combine.
Add the flour, honey, butter-vanilla emulsion and vanilla. Mix until the dough begins to form a ball. The dough should be soft but not sticky so add more four or half and half if needed to get the desired texture. Remove the dough hook, cover bowl and put it in a warm, draft free location to rise. Let rise at least 1 hour.
Lightly flour the counter or a large pastry mat and roll the dough into a rectangle about 1/4 inch thick. The wider the rectangle the larger your rolls will be. Spread the soft butter all the way to the edges.
In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Then sprinkle with cinnamon chips.
Roll into a tight log (jelly roll style) and slice the rolls at desired thickness.
Place rolls on a parchment lined cookie sheet, cover and place in a warm, draft free location to rise. Let rise at least one hour.
Heat the oven to 350 degrees and bake for 20 minutes turning halfway through. Keep an eye on them and be careful not to over bake.
Remove from the oven, and add frosting while still warm.
For the Frosting (you can use a mixer or a whisk)
In a bowl, whip the cream cheese and butter together until softened.
Add the corn syrup and vanilla continue whipping.
Add powdered sugar and whip until desired consistency.
NOTE: Although I did not use them this time, chopped pecans would also be delicious in the rolls. just sprinkle them on instead of or in addition to the cinnamon chips!