While it might be easier to pick up a pack of cinnamon rolls from the grocery store, there's nothing quite like the homemade variety. These Cinnamon Rolls have a drier filling, which the cream cheese icing makes up for. I will be working on a Sticky Bun version for those who prefer a more moist filing. This recipe is perfect for making ahead, freezing, then baking right before enjoying them.
- 1/2 Cup Milk (Warmed to 110-115°F)
- 1/4 Cup Sugar
- 1 1/2 tsp Active Dry Yeast
- 1 Egg
- 1 Egg Yolk
- 2 1/2 Cups Flour
- 1/2 tsp Salt
- 4 oz Butter (Very Soft)
- 2/3 Cup Brown Sugar
- 1 1/2 tbsp Cinnamon
- 1/4 Cup Butter (Softened)
- 4 oz Cream Cheese
- 3 tbsp Butter
- 3/4 Cup Icing Sugar
- 1/2 tsp Vanilla Extract
- Warm milk to 110-115°F and combine with sugar and yeast in the bowl of a stand mixer for 10mins until foamy.
- Add egg and egg yolk. Mix using a spatula until blended.
- Stir in flour and salt by hand.
- Put bowl on stand mixer with the dough hook attached. Mix for 2mins on low. (Your dough will look ragged at this point)
- Increase speed to medium for 1min.
- With the mixer on, toss in butter, 1 tbsp at a time.
- Once all the butter has been added, mix for 5-6mins on medium-low. (Your dough should be soft and silky at this point).
- Butter a bowl, then add the dough. Cover with a damp towel and let it rise for approximately 1.5 hours. It should double in size.
- Punch down the dough. It is now ready to roll out.
- Roll into a 14x9" rectangle.
- Smear the softened butter over the rectangle, leaving a 1" strip on one of the 14" sides. This is how you will seal the roll.
- Combine brown sugar and cinnamon. Sprinkle over the butter, then rub it into the butter to incorporate. (It will look like too much, but it's not; keep going)
- Roll up the dough up towards the 1" strip. Press down to seal the buns.
- Cut log into 9 equal pieces using dental floss for a clean cut.
- Place the rolls in a buttered pan. Leave space in between the rolls as they will bake together.
- You can cover and freeze the rolls at this step if you will be baking at a later time. When you go to bake them, take them out of the freezer the night before and let thaw in the fridge overnight.
- From step 5 or 6, let the pan sit on the counter for 1-2 hours for buns to double in size before baking.
- Bake at 350°F for 20-25mins until slightly golden brown on the edges.
- Let cool while making the icing.
- Soften cream cheese and butter. Combine together until smooth. (It is easier to get clumps out now rather than trying to with the final icing)
- Stir in vanilla, then add sifted icing sugar. Mix until combined.
- Spread liberally on top of cooled Cinnamon Rolls.
PRINT THE RECIPE HERE
This recipe was adapted from "The Art and Soul of Baking" by Cindy Mushet & www.ambitiouskitchen.com