Description
Delicious and fluffy cinnamon rolls perfect for breakfast or any time of the day, topped with cream cheese icing.
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 temp
- 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 until it’s just hot to the touch, then remove it from heat. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
- In a large bowl, combine the sugar, flour, eggs, salt, and butter. Mix well. Pour the yeast mixture into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 7-10 minutes until smooth. Place it in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size (about 1 hour).
- In a small bowl, mix the brown sugar, cinnamon, and salt. Once the dough has risen, roll it out into a rectangle about 1/2 inch thick. Spread the softened butter on the dough and sprinkle the cinnamon mixture evenly over it.
- Roll the dough tightly from one long side to the other, then slice it into 12 equal pieces. Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C), then bake the rolls for 25-30 minutes until golden brown.
- In a bowl, beat together the cream cheese, room temperature butter, heavy cream, and icing sugar until smooth and creamy.
Notes
For extra gooey rolls, pour heavy cream over the rolls before baking. Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 2 months.