Description
Warm, soft cinnamon rolls bursting with sweet and spicy flavors, perfect for breakfast, brunch, or dessert.
Ingredients
- 1 1/3 cup whole milk (320g)
- 4 teaspoons active dry yeast (or instant yeast)
- 1/2 cup granulated sugar (100g)
- 5 cups all purpose flour (650g)
- 2 large eggs, room temperature
- 2 teaspoons salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tbsp cinnamon powder
- 3/4 tsp salt
- 1/2 cup heavy cream (120g), room temperature
- 4 oz cream cheese, room temperature (113g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/4 cup heavy cream (60g)
- 1 cup icing sugar (100g)
Instructions
- Warm the milk in a small saucepan until it’s warm to the touch but not boiling. Remove from heat and add the yeast and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large bowl, mix together the flour, remaining sugar, and salt.
- Once the yeast mixture is frothy, add it to the flour mixture along with the eggs and room-temperature butter. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until it doubles in size.
- In a bowl, combine the softened butter, brown sugar, cinnamon, and salt until smooth to make the filling.
- Roll the dough out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the filling evenly over the dough.
- Roll the dough tightly from one long edge to the other to create a log.
- Cut the log into 12 equal pieces and place them in a greased baking pan.
- Cover the rolls with a towel and let them rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Pour heavy cream over the rolls before baking.
- Bake for 25-30 minutes or until golden brown.
- In a bowl, beat together cream cheese, room temperature butter, heavy cream, and icing sugar until creamy and smooth for the icing.
- Drizzle the icing over the warm cinnamon rolls.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze before baking for up to 2 months.