Cinnamon rolls. In a large bowl, add 1 cup warm milk (roughly 110 degrees), 1 tbsp active dry yeast, and 1/4 cup honey. Stir and allow your yeast to activate. Once activated, add 1/2 tsp salt, 1/4 cup melted butter, and 2 room temperature eggs. Mix, then add 4 cups all purpose flour. Stir until the dough sticks to your spatula, then knead with your hands - either in the bowl or counter. Knead for 5-10 minutes. If your dough is still a little too sticky, add a little more flour. Once the dough is no longer sticking to your hands, place in a greased bowl, and cover with either a damp cloth or Saran Wrap. Allow dough to double in size - roughly 1-2 hours. Once the dough has doubled, punch down the air and roll into a rectangle. In a small bowl, add 1/2 cup softened butter, 1 cup brown sugar, and 2 tbsp ground cinnamon. Mix then spread your butter mixture over your dough. Once it’s all spread, slice and roll your cinnamon rolls. Place cinnamon rolls in a greased pan or cast iron. Allow to double in size - roughly 30 minutes. After they have doubled in size, drizzle a little heavy cream on top and bake at 350 for 20-25 minutes - or until slightly golden. While the cinnamon rolls cool, make the frosting. In a small pot, add 6oz cream cheese, 1/2 cup heavy cream, 1/2 cup maple syrup, and 2 tsp vanilla extract. Using either an immersion blender or your muscles, mix until a smooth consistency. Spread cream cheese frosting over cinnamon rolls, serve warm, and enjoy! *if you’re freezing, remove from freezer and place on counter for 4 hours. Bake as normal.
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