I think part of my not getting around to making these rolls had more than a little to do with my fear of yeast bread, but pregnancy cravings trumped my fear this weekend, and I put these delicious rolls together last Friday night after I got home from work. The recipe is pretty daunting when you just look at it, but really, it's very simple. I made the dough, let it rise, and assembled the rolls on Friday night. Then, I woke up Saturday morning, took the pan of rolls out of the fridge, turned on the oven, and went back to bed. About 2 hours later, we got up and I stuck the rolls in the oven. Then, about 40 minutes later, I had beautiful, decadent, homemade cinnamon rolls on the table. Oh, yum. 
These rolls are so very good, but they're really an obnoxious size. They are HUGE! These are definitely special occasion treats...like for when you announce to the blog world that you're expecting a little one! Ultimate Cinnamon Buns
Cook's Country
Dough 3/4 cup whole milk, heated to 110 degrees 2 1/2 tsp. instant or rapid-rise yeast 3 large eggs, room temperature 4 1/4 cups all-purpose flour 1/2 cup cornstarch 1/2 cup granulated sugar 1 1/2 tsp. salt 12 Tbs. unsalted butter, cut into 12 pieces and softened Filling 1 1/2 cups packed light brown sugar 1 1/2 Tbs. ground cinnamon 1/4 tsp. salt 4 Tbs. unsalted butter, softened Glaze 4 oz. cream cheese, softened 1 Tbs. whole milk 1 tsp. vanilla extract 1 1/2 cups confectioner's sugar
Instructions: 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13x9 inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and a medium bowl. 2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size. 4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted 35 - 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve. Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.
