In a Small Heat Resistant Bowl, add 1/4 cup Lukewarm Water and 1  tsp White Sugar and mix. Then, add 1 pkg. Dry Active Yeast (2 1/4 tsp) and gently mix. Wait 10 minutes for the Dry Active Yeast to bubble.

While you're waiting for your yeast to do its thing, we are going to make Scalded Milk. In a Small Sauce Pan, add 1 cup Scalded Milk and heat it up over medium low heat on your stove top. Stir continually with a Wooden Spatula for 4-5 mins. When you notice steam and bubbles forming on the edge of your Sauce Pan, take your Scalded Milk off the stove and let it cool for 5-10 mins.

In an another Small Heat Resistant Bowl, add 1/2 cup (100g) Melted Shortening and microwave for 30-45 seconds until melted.

In a Large Heat Resistant Mixing Bowl, add 1/3 cup (70g) White Sugar, 2 tsp Salt, Scalded Milk from Step 2 and Melted Shortening from Step 3 and mix together.

Before we add your yeast, with a Food Thermometer, double check that the temperature is not above 120˚F (49˚C). Keep your yeast nice and happy with a temperature between 105˚F - 115˚F (40.5˚C - 46˚C).

When your mixture is within the safe temperature range, add in 2 cups (300g) Bread Flour and mix. Then, add your Bubbly Yeast From Step 1 and mix. Finally, add 2 Beaten Eggs and mix. 

Add your Remaining 2 cups (300g) Bread Flour to your mixing bowl and mix everything by hand. At this stage, your dough will be very sticky. 

Dust some more bread flour on a clean surface and place your dough on the floured surface. 

This is where we will knead your dough for 3 minutes. Everyone's kneading technique is slightly different and you will find out what works best for you but here's Yammy's technique. First, using the palm of your right hand, push the dough away from you diagonally to the left, then grab the far edge and pull it back towards you. Next, using the palm of your left hand, push the dough away from you diagonally to the right, then grab the far edge and pull it back towards you. Repeat this sequence for 3 minutes. (Best to set a timer so you don't over knead the dough.)

With any luck, after 3 minutes of kneading, you will have created A Heart Shape On Your Work Surface. Remember, everyone's kneading technique is slightly different and you will find out what works best for you. :-) 

Place your kneaded dough back into the Large Heat Resistant Mixing Bowl that you used to make the dough and wrap the bowl with Plastic Wrap. Then, cover the bowl with a dark kitchen towel and leave it to rise for 1 hour. A helpful tip if you live in a colder place, is to turn on your oven and then turn it off after it heats up and open the oven door slightly. Put your bowl on top of your oven to let it rise in the warmer area. Don't let it get too hot though, around 80˚F (27˚F) is a good temperature for a happy rising dough. :-)

After your dough has risen for 1 hour, it should have almost doubled in size. Place your dough on your Clean Work Surface Dusted With Bread Flour again and roll it out with your Rolling Pin. Roll your dough out to into a rectangular shape measuring about 12" h x 18" w (30cm x 46cm).

With your Silicone Brush, add 1/2 cup (115g) Melted Butter to your rolled out dough.

Mix 1 cups (180g) Dark Brown Sugar and 2 Tbsp Ground Cinnamon together and sprinkle onto your rolled out dough.

Starting from the long side of the rolled out dough, roll up your dough.

With your Baking Scraper & Chopper, gently mark your dough with where you are going to chop it into sections. About 1" (2.5cm) apart is a good size cinnamon roll size. Cut on your marks and you will now have 18 separate cinnamon rolls.  

Place your cut cinnamon rolls in a greased 13x9 Glass Oven Baking Dish. Make sure to give them some elbow room as they will spread a lot during baking. If they are too close together, they might not cook all the way through and their inner parts will shoot up making little cinnamon skyscrapers. A good recommendation is to have about 10-12 in the greased 13x9 Glass Oven Baking Dish and in a greased Small Glass Oven Baking Dish, add the remaining cinnamon rolls. As in Step 11, wrap your two glass dishes with Plastic Wrap. Then cover them with a dark kitchen towel and leave your cinnamon rolls to rise for an additional 20 minutes.

After the final rise, preheat your oven to 350˚F (175˚C). Unwrap the plastic wrap from your baking dishes. With your Silicone Brush, add 1/4 cup Heavy Whipping Cream to the top of your cinnamon rolls as this will make them softer. 

Bake your cinnamon rolls for 35 mins in your preheated oven 350˚F (175˚C).

If you have a cooling rack, place your Glass Baking Dishes on your Cooling Rack and let your cinnamon rolls cool slightly before applying the frosting. Tinfoil or a towel on the counter top will work as well.

These cinnamon rolls can be eaten with no frosting but for those that want the whole shebang, here is how you make that delicious cream cheese frosting.

After your cinnamon rolls have slightly cooled, in your mixing bowl, add 1 cup (120g) Powdered Sugar,  1/4 cup (58g) Softened Butter,  4 oz (113g) Cream Cheese,  2 Tbls Whole Milk (Or Your Favorite Milk Substitute) and 1 tsp Vanilla Extract and mix together either by hand or with your Mixer until your frosting is creamy and smooth.

Use Your Spatula to frost your slightly warm cinnamon rolls.

Nothing beats homemade cinnamon rolls, fresh out of the oven. They are a lot of work, but hopefully you enjoyed the process and learned something new along the way while making something absolutely delicious to indulge in. I hope you like it! :-)