Description
Soft and delicious cinnamon rolls topped with a creamy glaze.
Ingredients
Scale
- 1 cup whole milk (I wouldn’t recommend a lower fat)
- 2–1/2 teaspoons active dry yeast (not instant or rapid rise)
- 1/3 cup + 1/2 teaspoon granulated sugar
- 4 tablespoons unsalted butter (melted and cooled to room temperature)
- 1/2 tablespoon vanilla extract
- 1 large egg yolk
- 2–3/4 cups all-purpose flour (plus some additional flour as needed)
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons butter (1/2 cup, softened)
- 1 cup dark brown sugar (firmly packed)
- 2 tablespoons ground cinnamon
- 1/3 cup heavy cream (slightly warmed)
- 4 ounces cream cheese (full-fat, at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 170°F. Heat the milk in a medium pot over low heat until it reaches 100°F. Remove the pot from heat and add the yeast and 1/2 teaspoon sugar. Do not stir. Let sit until foamy, about 5–10 minutes.
- While the yeast is proofing, melt the butter and let it return to room temperature. Once cooled, whisk in the vanilla extract and egg yolk until smooth. Whisk this mixture into the yeast/milk mixture.
- Using a stand mixer, mix together flour, the remaining 1/3 cup sugar, salt, and cinnamon. Once combined, make an indent in the center and pour the yeast mixture into it. Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping the sides with a spatula as needed.
- Knead on medium speed until the dough gathers around the hook, (~5–6 minutes). If the dough isn’t gathering around the hook, you can slowly add more flour (1/4 up to 3/4 cup extra). Aim for a slightly sticky and tacky texture.
- Remove the dough and shape it into a ball. Grease the mixing bowl with cooking spray or butter and return the dough to the bowl, turning to coat with the spray or butter. Cover with plastic wrap or a towel and let rise until doubled, roughly 45 mins to 1 hour.
- Lightly flour a clean surface and roll out the dough into a rectangle shape that is approximately 15×12 inches.
- In a large bowl, combine the softened butter with brown sugar and cinnamon. Beat until you have a thick mixture.
- Spread the cinnamon-sugar mixture over the entire dough rectangle. Starting on the long side, tightly roll up the dough jelly-roll style.
- Cut the roll of dough into 12 equal slices and place in a greased 9×13-inch ceramic or glass pan. Cover the rolls in the pan and allow them to rise until nearly doubled, about 20–30 minutes.
- Preheat oven to 375°F. Warm the heavy cream for 15–20 seconds in the microwave.
- Using a pastry brush, spread the heavy cream over the risen rolls and allow it to soak down.
- Bake cinnamon rolls at 375°F for 17–26 minutes, until lightly golden brown.
- While rolls are cooling, prepare the frosting by beating cream cheese and butter in a bowl until smooth. Add powdered sugar, vanilla, cinnamon, and salt; beat until smooth.
- Allow cinnamon rolls to cool at room temperature for 10–15 minutes, then spread the glaze evenly over the rolls.
Notes
- If the milk is too hot, it may kill the yeast; it should reach about 100°F.
- A warm environment helps the rolls rise faster.
- Roll the dough tightly for better rolls.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg