These might truly be the best cinnamon rolls I’ve ever had! I mean, they were still just as soft and delicious the second day! The recipe also seems very forgiving, so you don’t have to be so exact here. Even if you never make anything with yeast, these shouldn’t intimidate you, they are very easy to put together. I think these will work out just fine if you start the day before, stopping before the second rise, and refrigerating overnight. Let them come to room temp before continuing, and then let rise until nearly doubled. That will probably take almost 2 hours total. I made a few minor changes, more so in the instructions, making them the way I would any yeast bread.
Cinnamon Rolls with Cream Cheese Glaze
Yield 12 cinnamon rolls
Dough:
- 1 cup whole milk
- 6 tablespoons unsalted butter, divided, plus more for buttering the pan
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 envelopes of rapid-rise yeast (1/4 oz. each)
- 1 teaspoon salt
Filling:
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
Glaze:
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk, as needed
For dough:
Combine milk and 4 tablespoons of butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 105°F to 110°F. Add both envelopes of yeast to the warm milk mixture and stir to break up any lumps. Let sit for about 5 minutes until the yeast foams up. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add one or two more tablespoons of flour. The dough will still be sticky, and will not necessarily pull away from the sides of the bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Mix brown sugar and cinnamon in medium bowl.
Butter a 9×13 baking dish.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices (each about 1 1/3 inch wide).
This is the point where you can refrigerate overnight if you wanted to start them the night before.
Arrange rolls in baking dish, arranging cut side up. Cover baking dish with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Melt the remaining 2 tablespoons of butter and brush over the rolls. Bake rolls until tops are golden, about 30 minutes, until the center of the rolls reach 185°F-190°F on an instant read thermometer . Remove from oven and place on cooling rack.
For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Add milk as needed to thin to your desired consistency. Drizzle glaze on rolls. Serve warm or at room temperature.
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