Flaky Cinnamon Rolls

In a small bowl or measuring cup whisk together your milk and yeast. Set it aside to bloom while you get everything else ready. In the bowl of your stand mixer, cream together the shortening and granulated sugar. Switch to the paddle attachment and add the milk yeast mixture, the salt, and half of the flour. Mix together on medium for one minute, then scrape down the sides of the bowl and add the rest of the flour and the vanilla bean paste. Mix on medium for another minute, just until a dough has formed, then switch to the dough hook attachment. Beat on medium speed for 7 minutes, or until the dough is smooth and elastic. It should not be sticky to the touch. Pull the dough a little bit: if it retracts like a rubber band continue mixing for another 2-3 minutes. You want the dough to be pliable and not fight against manipulation.

Transfer the dough to an oiled bowl and cover with a damp towel. Let the dough rise in a warm place, about two hours or until it has doubled in size.

In a medium bowl mix together the butter, cinnamon, brown sugar, granulated sugar, and flour. Mix together until a smooth, thick paste forms. Set the filling aside while you wait for the dough to rise.

Next, slice the unsalted butter into thin pats. Place the pats of butter in the fridge or freezer while you wait for the dough to rise.

Flour your work surface lightly, then punch down your risen dough and transfer it to the floured surface. Roll out dough to about a 1/2″ thickness – somewhere around one foot wide and two feet long. Arrange the pats of unsalted butter over half of the dough, then fold the other half over the top of the butter to cover it. Press down around the edges to seal them. Now, fold the dough two more times, into a square or rectangle. Flour your rolling pin again and roll the dough back out to under an inch thickness. Fold the dough in half lengthwise, then fold that length in half. Roll the dough out again. Repeat this process once more, for a total of four folds. Your final dough should be about 1/2″ thick.

Preheat your oven to 425°F and place a rack in the center of the oven. Oil a 9×13″ and an 8×8″ baking dish with baking spray and set them aside. Beat the egg with one teaspoon of cold water until foamy and set it aside. Spread the rolled-out dough with the prepared filling, stopping about 1/2″ from one long end. Go all the way to the edges of all other ends. Apply the egg wash to the bare edge of the dough, and get ready to roll.

Starting with the long end with filling all the way to the edge, begin rolling up the dough. Tuck and roll, keeping the roll tight as you go. Once you’ve rolled the dough into a log, use a serrated knife to slice the log into 1″ rounds. Arrange the rolls in the baking dishes, leaving about an inch or so of space between the rolls. Cover with a towel and allow the dough to rise until slightly puffy, about 30 minutes. Sprinkle the tops with raw sugar.

Place the rolls in the preheated 425°F oven and bake for 15 minutes. After 15 minutes reduce the heat to 350°F and continue baking the cinnamon rolls for another 15 minutes.

In a mixing bowl whisk together the powdered sugar, cream cheese, and vanilla extract. Whisk until everything is nice and smooth. If you’re having a problem with lumps you can microwave the bowl for a bit, or place it over a double boiler to heat it up a little bit, that should allow you to work out any lumps.

Apply half of the frosting as soon as the rolls come out of the oven, then allow them to rest and cool for a bit. After 15 minutes apply all of the remaining frosting. Dassit. Enjoy!