cinnamon rolls

I HAVE CONQUERED CINNABON, EVERYBODY. these cinnamon rolls are deeeeeeelicious. i took a few photos of them as they were doing their final rise (to be posted soon, of course)... unfortunately we started eating them before i could get a good picture of the final product.

adapted from dorie greenspan

dough:
2 1/4 t yeast (1 packet)
1/3 c warm milk
2 scant cups of flour
1 t salt
1 1/2 eggs
1/8 c sugar
1 1/2 sticks butter, at room temperature, but still firm, cut into 2 T chunks

filling:
1 stick butter, melted
1 c dark brown sugar
2 T cinnamon

put yeast and milk in stand mixer. stir until yeast is dissolved.

add flour and salt. cover with towel, so you don't get flour all over, and pulse a few times to dampen the flour. increase the speed to medium, and mix a minute or two until a dry shaggy mass forms. you may need to scrape down the sides of the bowl in the process.

on low, add eggs, then sugar. increase speed to medium, beat until a ball forms.

reduce speed to low, and add butter in chunks, waiting until each piece is almost incorporated before adding the next. the dough will be very soft and a little sticky, but not unmanageable.

cover and let rise 40-60 minutes. punch down, cover, and put in fridge. slap down every 30 minutes for about 2 hours, then leave in fridge overnight.

roll out into a rectangle, a generous 1/4" thick. spread melted butter over dough-- leaving about one inch "clean" at the bottom edge. sprinkle with 1 cup of dark brown sugar, and 2 tablespoons of cinnamon. roll, starting at the edge furthest from you, rolling toward your body.

cut into 1 inch slices, and put into two greased pie dishes, leaving one inch of space between each roll. let rise 90 minutes until rolls are puffy and touching.
bake at 350 for 40 minutes, until rolls are golden brown.