Ingredients:
For the Cinnamon Rolls:
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt
For the Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt
For the Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.
Recipe Notes:
After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake.
Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.
Recipe Notes:
After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake.
Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.
