Cinnamon Rolls w/Cream Cheese Frosting

I remember going to the mall when I was little and splitting one of those gigantic cinnamon buns with my sister.  They were huge, delicious, and always oozing with unhealthy amounts of frosting.  I haven’t had one of those cinnamon buns in a really long time (this is probably a good thing).  But I’ve seen a ton of recipes to bake your own, so I decided to give them a try.  They are a little time-consuming because they require active yeast, but nothing too crazy since the majority of the time is spent letting the dough rise.  And believe me, that extra TLC that you put into baking them will be well worth the effort.  These Cinnamon Rolls w/Cream Cheese Frosting were absolutely mouthwatering!  My hubby, who normally doesn’t have much of a sweet tooth, loved them so much that when I suggested he bring them to work to share, he responded quite seriously with “I’m not sharing them.”  Okay then… enough said!

Dough:

  • 1 cup milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups (or more) unbleached all purpose flour, divided
  • 1/2 cup sugar
  • 1 large egg
  • 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast)
  • 1 teaspoon salt

Filling:

  • 3/4 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

Glaze:

  • 4 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract

For dough:

  1. Combine milk and butter in a glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30-45 seconds.  Make sure to not overheat milk and butter.  If you do, allow to cool until 120-130 degrees.  Pour milk and butter into bowl of stand mixer fitted with paddle attachment.
  2. Add 1 cup flour, sugar, egg, yeast, and salt.  Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour.  Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
  3. Replace paddle attachment with kneading hook and knead until smooth, adding more flour if sticky, about 8 minutes.  Form into ball.  Lightly oil a large bowl with nonstick spray.  Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel.  Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:

  1. Mix brown sugar and cinnamon in medium bowl.
  2. Punch down dough and transfer to floured work surface.  Roll out to 15×11-inch rectangle.  Spread butter over dough, leaving 1/2-inch border.  Sprinkle cinnamon sugar evenly over butter.  Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up.  With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
  3. Spray two 9-inch glass baking dishes with nonstick spray.  Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).  Cover baking dishes with plastic wrap, then kitchen towel.  Let dough rise in warm draft-free area until almost doubled in volume, 40-45 minutes.
  4. Position rack in center of oven and preheat to 375°F.  Bake rolls until tops are golden, about 20 minutes.  Remove from oven and invert immediately onto rack.  Cool 10 minutes and then turn rolls right side up.

For glaze:

  1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.  Using electric mixer, beat until smooth.  Spread glaze on rolls and serve warm or at room temperature.

*Adapted from Epicurious

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Filed under Baked Goods, Breakfast, Desserts

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