Description
Soft and fluffy cinnamon rolls topped with cream cheese frosting.
Ingredients
Scale
- 4 1/4 cups all-purpose flour (divided)
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- pinch salt (optional and to taste)
- 6 tablespoons unsalted butter (melted)
- 3 large eggs (lightly whisked)
- 3/4 cup buttermilk (See Notes)
- 1/2 cup unsalted butter (very soft – let it sit out while dough rises)
- 1 to 1 1/4 cups light brown sugar (packed)
- 3 to 4 teaspoons cinnamon (or to taste)
- 1/2 cup unsalted butter (softened)
- 6 ounces cream cheese (softened)
- 1 tablespoon vanilla extract
- 1 pound confectioners’ sugar (4 cups)
- 1/2 teaspoon salt (optional and to taste)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
- Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.
- Crack eggs in another bowl and whisk; set aside.
- Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave.
- To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook and knead for 10 to 12 minutes (15 to 18 minutes by hand).
- If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
- Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or until doubled in size.
- Prepare a jellyroll pan or sheetcake pan with a raised edge. Line pan with aluminum foil, spray with cooking spray; set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.
- With a rolling pin, roll it out to a 16-by-12-inch rectangle.
- Butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.
- Sprinkle the brown sugar over it, then sprinkle the cinnamon over the brown sugar.
- Loosen the dough from the counter using a bench scraper, and starting with a long edge, roll the dough into a tight log.
- Pinch the seam closed and turn the log so seam side is down. Gently stretch the log to be 18 inches in length.
- Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper or serrated knife.
- Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
- If making the rolls straight through: Let rise in a warm, draft-free place until they have nearly doubled in size, 1 to 1 1/2 hours.
- If making the rolls overnight: Place pan in refrigerator for up to 16 hours.
- For either version, bake at 350ºF for 22 to 25 minutes, or until lightly golden on top.
- While the rolls cool, make the frosting. In a stand mixer, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.
- Add the vanilla, 3 cups confectioners’ sugar, and beat until smooth and fluffy, about 3 minutes.
- Add remaining 1 cup of sugar as necessary, to taste.
- Spread the frosting over the tops of the semi-cooled rolls and serve.
Notes
- Warm milk according to manufacturer’s recommendations. If the milk separates or gets funny looking, whisk it to smooth it out.
- This is a sticky dough; don’t be tempted to over-flour it, or the rolls will be dense.
- Keep the rolls covered to prevent drying out during rising.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg