Do ahead of time:
Whisk together 1 cup of water with ⅜ cup of Hoosier Hill Farm Heavy Cream Powder until fully combined. Allow to sit in the fridge overnight.
Create the roux:
Whisk together water and flour in a saucepan over medium heat. Once a thick paste forms, remove from heat and pour roux into your stand mixer’s bowl. Let cool.
Create the dough:
Step one: Combine water with yeast and set aside until a froth forms.
Step two: Add the prepared yeast mixture and all other dough ingredients into your mixing bowl AFTER the roux is no longer too hot to touch.
Step three: Using a dough hook, knead until a soft, stretchy dough is formed.
Step four: Turn dough into an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for 2 hours.
Create the filling:
Mix together softened browned butter, brown sugar, cinnamon, salt and vanilla.
Create the rolls:
Step one: Prepare a 9x13” cake pan with parchment paper.
Step two: Roll out dough onto a floured surface to the size of a standard cookie sheet.
Step three: Spread filling evenly over the dough, leaving a 1” border on the sides.
Step four: Roll the dough into a log and use a sharp knife or floss to cut into 12 rolls.
Step five: Place into the prepared pan and allow to rise until doubled in size (about an hour).
Step six: Remove heavy cream from the fridge and allow it to come to room temperature.
Bake the rolls:
Step one: Preheat the oven to 350F.
Step two: Pour ½ cup of the prepared heavy cream over the cinnamon rolls
Step three: Bake for 20-30 minutes.
Create the icing:
Step one: Sift powdered sugar into a bowl.
Step two: Combine with 1 tbsp of softened brown butter, salt, vanilla, softened cream cheese, and 1 tbsp of prepared heavy cream. Add more powdered sugar as needed.
Step three: Allow the cinnamon rolls to cool slightly before pouring icing over top of them. Enjoy!
