Cinnamon Rolls

A combination of several recipes.  These get rave reviews and keep well for a few days, so they're great for holiday breakfasts.

Makes 12 very large rolls 

Tangzhong Starter

6 T water

6 T milk

4 T all-purpose or bread flour

Dough

5 c (600 g) all-purpose or bread flour

1/4 c dry milk (optional)

1/2 c granulated sugar

1 tsp salt

2 T instant yeast (I usually use SAF Gold, but regular is fine)

1 c milk, warm

2 eggs

8 T butter, melted

Filling

3/4 c packed brown sugar

3 T ground cinnamon

1/8 tsp salt

Icing

8 oz cream cheese, softened but cool

2 T corn syrup

2 T cream (or milk or half-and-half)

1 c powdered sugar

1 tsp vanilla extract

Pinch salt

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

1. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

1. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

1. To make the dough:  Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.
2. Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 1 to 1 1/2 hours, until puffy but not necessarily doubled in bulk.
3. Turn dough out onto floured surface and roll out to a rectangle about 1/2" thick (approximately 14"x18").  Mix together the filling ingredients and sprinkle evenly over the dough, leaving a 1/2" border on one long edge.  Roll from the other long edge and pinch to seal.  Cut into 12 equal pieces and place in a greased 13"x9" pan.  Cover and place in a warm spot until doubled, about 1.5-2 hours.
4. To make icing: While the dough rises, combine all of the icing ingredients in a bowl and mix at low speed for about 1 minute.  Increase the speed to high and mix until the icing is smooth (about 2 minutes). 
5. Bake at 350 degrees until instant read thermometer measures 185-190 degrees in the middle, about 25-30 minutes.  Cool on a wire rack then spread icing on top.