Here comes the dough

Let's make some dough. First, beat a single room temperature egg in a small bowl and set aside. Next, in a medium size bowl add all of the dry ingredients: the flour, sugar, salt, yeast and cinnamon. Mix and set aside. Here's what I did next. Using a saucepan over medium heat I poured in the whole milk, heavy cream, added the sweet cream unsalted butter and water. Stir until the milk mixture begins to show wisps of steam Remove from heat.

Next little by ever so little and (with a fork in the other hand) add the warm milk mixture to the flour mixture using the fork to combine the ingredients. If the dough is still a bit sticky add no more than a quarter cup (1/4) of flour. The dough should be soft and smooth, it should easily pull away from the sides of the bowl without sticking. Set aside.

On a large work surface, scatter about a 1/3 cup of flour. Place the dough on the floured counter top and knead. Basically, you're folding the dough in on itself over and over again. Do this for about 3 to 5 minutes. Why knead? Kneading allows air to get into your dough, and sufficient air means softer dough, which in turn equals better rolls.

Use 1/2 teaspoon of olive oil and brush and coat the inside surface of the bowl Place the dough inside the bowl and cover with a warm kitchen towel. Place the bowl in a warm (not hot) place for 15 minutes.

Return dough the floured surface and punch it down. Then using a rolling pin work the dough into a 15 x 10-inch rectangle. I am crazy, so I measured the dough with a tape measure just to sure. Next. Using a brush spread the melted butter over the rolled out dough leaving a 1-inch area on all four sides.

Use a rubber spatula spread the filling evening over dough. Now starting with the far edge away from you begin tightly rolling the dough towards you. Remember slow and tight. Using a dough cutter or butter knife, cut the dough into eight rolls and place cut side up in a buttered parchment paper lined 9 1/2" x 12 1/2" baking pan and cover with plastic wrap or aluminum foil. We're almost there. Hold your horses.

Every good cinnamon roll must rise and shine

Okay. We're in the homestretch! Now we need to proof these babies. And I got an easy method. Heat the oven to 190 degrees. When the oven reaches the desired temp, turn off the oven and place the covered rolls inside. Let them proof for an hour and remove from oven and set aside. Set oven to 365 degrees and cook off cinnamon rolls for 25 minutes. Set rolls out away from a heat source to cool. While cinnamon rolls are cooling prepare the Rum Chata Glaze.