Heat the milk, butter and sugar to 100-110°F. Pour into the bowl of your stand mixer (making sure the temperature remains between 100-110°F.
Sprinkle the yeast over the milk mixture and let sit for 1 minute.
Add 3 cups of the flour, stir until just combined.
Put this dough into a greased large bowl, big enough to accommodate the dough doubling in size.
Cover and allow to rise for about 1 Hour, until doubled in size.
While the dough is rising make the filling. Take the butter, brown sugar and cinnamon and mix together to create a paste-like mixture. Set to the side.
Add the rest of the flour to the dough, with the eggs, salt and baking powder. Add back to the stand mixer with the dough hook and knead on low speed for about 5-7 Minutes. If you are not using a stand mixer, turn out onto a lightly floured surface and knead lightly with your hands.
The dough should be slightly sticky in texture when it’s ready. Slightly sticky to the touch but not so much that it doesn’t come off.
On a lightly floured surface turn the dough out. Sprinkle flour on top of the dough and on the rolling pin and roll out to a large rectangle. If possible try to fix the corners so that it rolls evenly. The rectangle will be about 24x12-inches (but doesn’t need to be exact).
Spread the filling mixture over the entire rectangle, evenly.
Slowly start rolling the dough over into a tight roll, lengthways.
Cut the log in half, then drag one log to be in line with the other. Then cut in half again. Then cut logs again to have even slices about 1-1/2” thick.
Arrange these slices in a greased 9x13-inch baking dish.
Cover and allow to rise again for about 30 minutes. They’ll double in size again.
Preheat the oven to 350°F.
Remove the cover and bake for about 25 minutes until golden brown. While baking, prepare the frosting – mix all the frosting ingredients until well combined.
Once the cinnamon rolls have been taken out of the oven, drizzle the frosting while they’re still slightly warm. The frosting will melt into the creases.
Notes
These can be made a large round pan or two smaller round pans.
All-purpose flour can be substituted for the bread flour. Use the same amounts. Make sure to sift the flour first.
Make sure you use instant yeast for this recipe.
Your butter and milk mixture should be between 100-110 degrees F.
Salted butter can be used instead of unsalted. Just remove the additional salt listed in the recipe.