Cinnamon Rolls
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Prep Time:
30m
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Cook Time:
15m
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Total Time:
3h 30m
Ingredients
Dough
- 1 c Milk, scalded and cooled to 120-130°F
- 1 1/2 tsp. Instant dry yeast
- 1 Large egg, at room temperature
- 2 1/2 tbsp. Butter, melted
- 2 1/4 c All-purpose flour
- 1/2 tsp. Salt
- 1/4 c Granulated sugar
Filling
- 1/4 c Butter, very softened but not melted
- 1/4 c Brown sugar, packed
- 1 tbsp. Cinnamon
Cream Cheese Frosting
- 3 oz Cream cheese, softened
- 2 1/2 tbsp. Butter, softened
- 1 c Powdered sugar
- 3/4 tsp. Vanilla or maple extract
Instructions
- Scald the milk by heating it in a sauce pan just to the point where it starts to boil. Let cool to 120-130°F (if it's too hot, it'll kill the yeast).
- Pour the warm milk in a medium bowl and sprinkle in the yeast.
- Add the egg, butter, salt and sugar.
- Add the flour and mix until the ingredients are just combined using your hand or a sturdy wooden spoon.
- Allow the mixture to rest for 5 minutes to even out and soak the liquids.
- Knead for 5-7 minutes on a very lightly flour-dusted surface until the dough is elastic and smooth. The dough will still be sticky: this is expected and don't add more flour.
- Spray a large bowl with cooking spray. For the dough into a ball and place it in the bowl. Cover the bowl with plastic wrap and prove the dough in a warm place for about 1 hour or until doubled in size. Be careful to not allow the dough to rise too much or the rolls will be too airy.
- While the dough is proving, prepare the cinnamon filling: in a medium bowl, combine the soft butter, brown sugar, and cinnamon. Mix until well combined.
- Sprinkle a clean surface or silicon bake sheet with flour. Turn out the dough onto the area and sprinkle the top of the dough with flour.
- Lightly flour a rolling pin and flatten the dough to about a 12x15" rectangle, about 1/4" thick.
- Using a rubber spatula, spread the cinnamon filling over the dough generously, evenly, and thoroughly.
- Starting on the long end, roll the dough tightly into a cylinder.
- Cut into 1" slices (around 9-10 slices) and place in a greased 8x10 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Bake at 375 degrees for 15-17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. If the tops start to brown too early in the baking process, loosely cover with a sheet of foil. Remove and let cool.
- While the rolls are cooling, prepare the cream cheese frosting: in a large bowl, combine the softened cream cheese and butter using a hand mixer and blend well.
- Add the vanilla extract and beat until combined.
- Spread the frosting over the cooled rolls.