Caramel Cinnamon Rolls

I love baking, bread, cookies, cakes, you get the idea. This is my recipe for caramel cinnamon rolls. Most basic bread recipes are similar, yeast, sugar to activate the yeast, flour, eggs, milk or other liquid, and fat. What sets my recipe apart is the filling.
Start by activating the yeast. Add a packet of active yeast to 1/2 cup of warm (not hot) water. Add a teaspoon of sugar. Let this sit about 5 minutes until it starts to foam. If there is no foaming, the yeast is not fresh.

In the mixer bowl add:
2 eggs
1/4 cup sugar
1 stick softened butter
1 cup milk
1/2 teaspoon salt

Mix all the ingredients well. Switch to a dough hook and start slowly adding 4 cups of bread flour. Stop adding when the dough pulls away from the sides of the bowl. Knead for 6 to 7 minutes.

Place dough in a well oiled bowl and turn it so the entire ball of dough is covered in oil. Cover with a damp towel and let rise in a warm, draft free space until double in size, about 90 minutes.

Punch down dough and roll out on lightly floured board, forming a rectangle about 1/4 to 1/2 inch thick.

Next make the filling. This will make a caramel cinnamon center.
Add ingredients to mixing bowl.
1 stick softened butter
1 teaspoon vanilla
1 tablespoon heavy cream
1/2 teaspoon salt
2 tablespoons white sugar
Whip on high until soft peaks form.
Spread mixture on top of dough.

Next, cover mixture with a half cup packed brown sugar mixed with 1 tablespoon cinnamon.

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Tightly roll the dough into a log. Cut the log into 1 1/2 inch pieces and place in a 10 inch well greased cast iron pan.

Allow rolls to rise again about 30 minutes.

 Preheat oven to 350° Bake rolls for 30 to 35 minutes or until rolls are lightly browned.

You can ice these with a cream cheese icing, drizzle with caramel sauce or leave them plain. These rolls make a great addition to your morning  breakfast plate or a tasty snack with your favorite beverage.