Soft, fluffy and buttery cinnamon rolls. Rich dough swirled with sweet cinnamon and brown sugar, baked to golden perfection, and glazed with delicious cream cheese frosting. Perfect for Christmas morning, weekend brunch, or a special breakfast treat.
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1
In the bowl of a stand mixer, add 1 cup of warm milk at about 110°F. If the bowl is cold, warm it in the microwave or with hot water. Add 1/4 cup granulated sugar and 2 1/4 teaspoons of active dry yeast—not instant yeast. Mix and let sit for about 5 minutes until the mixture froths up.
2
In a large bowl, measure out 4 2/3 cups all-purpose flour, 1/3 cup light brown sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon cinnamon. Break up any brown sugar lumps. Melt 1/2 cup butter in the microwave at 50% power in 10–15 second intervals. Mix the dry ingredients together well.
3
Pour the melted butter, one egg, and 1 tablespoon vanilla into the yeast mixture. Start the mixer on low to bring the dough together, then increase to medium speed. Knead for about 8–10 minutes until the dough is smooth and silky, tacky to the touch but not sticking to clean fingers.
4
Lightly oil a large bowl and transfer the dough to it, turning it over once so the oil coats the top. Loosely cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
5
Towards the end of the rise, make the filling by combining 1/2 cup brown sugar and 1 1/2 tablespoons cinnamon in a medium bowl. Mix well. Optional additions include toasted pecans, orange zest, or other spices like allspice or cardamom.
6
Lightly flour your work surface and turn out the risen dough. Roll it out into a 12 × 24 inch rectangle, working gently and ensuring an even thickness.
7
Dot 6 tablespoons of very soft butter over the dough and spread it into an even layer, leaving about 1/2 inch of one short end without butter.
8
Spread the cinnamon-sugar filling evenly over the buttered dough using your hands. Starting from the long side with the most butter, roll the dough tightly toward the unbuttured edge, tightening as you roll.
9
Cut the rolled log into 2-inch slices. Use unwaxed dental floss or string for clean cuts that preserve the spiral shape. For a fuller appearance, gently push up the bottom with your thumb and pinch the bottom to make the center pop slightly.
10
Lightly butter a 9 × 13 inch baking dish on the bottom and sides. Place the rolls inside with space between them to rise. Loosely cover and let rise in a warm place for about 1 hour until puffed.
11
Preheat the oven to 350°F. Bake the rolls for 20–25 minutes until puffed and golden brown throughout.
12
Make the cream cheese frosting by combining 2 tablespoons softened butter with 4 oz of softened cream cheese, a pinch of salt, and 1 teaspoon vanilla in a medium bowl. Mix, then add 2 cups powdered sugar. Add 1–2 tablespoons milk as needed for your desired consistency. Mix on low, then increase to medium to break up any lumps.
13
When the rolls come out of the oven, spread about a third of the frosting on top using the back of a spoon, working it into all the nooks and crannies for maximum flavor.
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