Cinnamon Rolls with Cream Cheese Frosting
Ingredients
For the Bread Dough:
- 2 1/4 teaspoons active yeast (1 packet)
- 1 cup milk (237 ml) 105-112 F
- 1 teaspoon sugar
- 6 tablespoons butter (85 g) softened
- 1/4 cup sugar (50 g)
- 2 large eggs room temp
- 4 1/4 cups bread flour (530 g)
- 1 tsp salt
For the Cinnamon Filling
- 10 tablespoons butter (140 g) softened
- 1 cup brown sugar (200 g)
- 1 tablespoon cinnamon
- 2 pinches salt (about 1/16 teaspoon)
For the Cream Cheese Frosting
- 8 ounces cream cheese (227 g) softened
- 1 pinch salt
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract
- 1/4 cup cream or milk (60 ml)
Instructions
Make the Bread Dough:
- Heat the milk until it reaches between 105 and 112° F (40-45° C.) Stir in 1 teaspoon of sugar until it dissolves, then stir in the yeast. Let it sit for 5-10 minutes, until the yeast begins to rise and bubble on top.
- In a large bowl, with an electric mixer, cream the butter and the 1/4 cup sugar. Add the eggs one at a time, mixing until they are well combined. Add the milk and yeast, mixing until it is incorporated well, then begin mixing in the flour 1 cup at a time. You may need to mix the last of the flour in by hand.
- Add the salt last, then turn the dough out onto a lightly floured surface. Knead lightly for about 1 minute. Cover the dough loosely with oiled plastic wrap or paper, and let it rise for about 1 to 1 1/2 hours, or until it is doubled in size.
Make the Cinnamon Filling:
- In a medium bowl, with an electric mixer or with a fork, mix together the softened butter and the brown sugar until they are well combined. Mix in the cinnamon and salt. Continue mixing until all of the ingredients are thoroughly combined, then keep at room temperature until you are ready to assemble the rolls.
Assemble and Bake:
- Turn the dough out onto a well-floured surface and knead a little to work out any bubbles. use a rolling pin to roll the dough into a rectangle that is 12 X 24 inches (30 X 60 cm.) Spread the cinnamon filling over the dough all the way to the edges.
- Line a 9 X 13 X 2 inch (23 X 33 X 5 cm) baking pan with parchment paper or spray with baking spray. Starting on a short edge, roll the dough into a log that measures 12 inches (30 cm) long. Slice into 12 rolls, each measuring 1 inch (2.5 cm.) Arrange the rolls in the pan in 4 rows of 3. Cover loosely with a dish towel and leave to rise for another 30-45 minutes, until the rolls are barely touching each other.
- Preheat the oven to 375° F (190° C.) Bake the rolls for about 30 minutes, or until the tops of the rolls are a medium brown. Remove the rolls from the oven and allow them to cool for about 30 minutes before frosting.
Make the Cream Cheese Frosting:
- In a medium bowl, with a mixer, beat the softened cream cheese until it is fluffy. Add the pinch of salt and the powdered sugar and mix, starting on low and gradually increasing the speed, until the sugar is fully incorporated. Mix in the vanilla and cream.
- The cream cheese frosting must be stored in the refrigerator, while the cinnamon rolls can be stored at room temperature. If you are not serving all of the rolls immediately, store them unfrosted and store the frosting in a separate container in the refrigerator. The rolls will keep about 3 days at room temperature, and about 5 days in the refrigerator. If storing in the refrigerator, heat them for about 10 seconds in the microwave, then frost before serving.