Cinnamon Rolls with Cream Cheese Frosting
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Roll Into the New Year with Homemade Cinnamon Rolls!
Perfect for brunch, a family gathering, or a sweet moment of indulgence, this recipe will make your New Year’s (and every) morning unforgettable.
Cinnamon Rolls with Cream Cheese Frosting
Yield: 8-12 rolls
Dough:
2 3/4 cups (344g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 tablespoons (43g) unsalted butter
2 1/4 teaspoons instant yeast
1 large egg, room temperature
Filling:
1/2 cup (113g) unsalted butter, room temperature
1 cup (213g) light or dark brown sugar
2 rounded tablespoons ground cinnamon, prefer Ceylon
Cream Cheese Frosting:
1/2 cup (113g) full-fat cream cheese, room temperature
4 tablespoons (56g) unsalted butter, room temperature
2/3 cup (80g) powdered sugar
2 teaspoons vanilla bean paste or extract
Pinch of salt
To make the dough, whisk together the flour, sugar, and salt in a large bowl. Set aside. In a heatproof bowl, combine milk and butter. Microwave or use the stove to heat the milk and butter until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast and set aside until bubbles form. Pour the yeast mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or dough whisk OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes until the dough forms a smooth ball (if the dough is super soft or sticky, add a little more flour). Place in a lightly greased bowl, cover loosely, and let the dough rest until 150% its size, about 30 minutes.
When ready, roll the dough into a 14×8-inch rectangle with a rolling pin. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle all over the dough. Roll up the dough to make a 14-inch log. Cut into 8 to 12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or rectangle baking pan. Cover the pan lightly with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 45 to 90 minutes or until double in size.
After the rolls have doubled in size, preheat the oven to 375°F and bake for 24–27 minutes, or until lightly browned and the internal temperature is 195–200°F. If the tops are getting brown quickly, loosely tent the pan with aluminum foil and continue baking. Remove the pan from the oven and place on a cooling rack. Meanwhile, make the icing in a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment. Beat the cream cheese on high speed until smooth and creamy. Add the butter and continue to beat until smooth and combined. Add the powdered sugar and vanilla and mix all ingredients until smooth. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. Cover leftover rolls tightly and store them in the refrigerator for up to 5 days.
Chef Stacy Tip: Prep the night before for a stress-free morning. These rolls are make-ahead friendly. Follow the first two paragraphs. Instead of allowing the rolls to rise in a warm environment, proof them in the fridge for at least 8 hours up to overnight. Bake rolls directly from the fridge but add an additional 8 to 12 minutes to your cooking time. Enjoy!
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