Ultimate Homemade Cinnamon Rolls with Cream Cheese Icing

Ingredients

• 1 cup cup Whole milk (Warm to body temperature (about 37°C/98°F))
• 1/2 cup cup Granulated sugar (Divided (some for dough, some for yeast bloom))
• 8 tbsp tbsp Unsalted butter (Melted for dough; very soft for filling; melted for icing)
• 1 packet packet Active dry yeast (About 2 1/4 teaspoons)
• 5 cups cup All-purpose flour (Divided (4 cups for initial dough, 1 cup after first rise, plus extra for dusting))
• 1 tsp tsp Baking powder
• 1 tsp tsp Salt
• 1 cup cup Light brown sugar (Packed, for filling)
• 2 tbsp tbsp Ground cinnamon (For filling)
• 4 oz oz Cream cheese (Room temperature, for icing)
• 1 1/2 cups cup Powdered sugar (For icing)
• 1 tsp tsp Vanilla extract (For icing)
• 2-3 tbsp tbsp Milk (for icing) (Adjust for desired consistency)

Instructions

1. Bloom the Yeast

   Warm 1 cup of milk to body temperature (about 37°C/98°F). Pour into a large mixing bowl. Add 2 tbsp of granulated sugar and 4 tbsp melted butter. Stir to dissolve. Sprinkle 1 packet of active dry yeast over the mixture. Stir gently to hydrate the yeast. Let sit in a warm place for 10 minutes until bubbly.

   Time: PT15M

   Temperature: 37°C

2. Make the Initial Dough

   Add 4 cups of all-purpose flour to the yeast mixture. Stir with a wooden spoon until a wet, shaggy dough forms. Ensure no dry flour pockets remain.

   Time: PT5M

3. First Rise

   Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 hour, until nearly doubled in size.

   Time: PT1H

4. Prepare the Filling

   In a medium bowl, combine 1 cup light brown sugar, 4 tbsp very soft butter, and 2 tbsp ground cinnamon. Mix until smooth and spreadable.

   Time: PT5M

5. Butter the Baking Tins

   Use a butter wrapper or extra butter to generously grease your baking tins, covering all surfaces.

   Time: PT2M

6. Finish the Dough

   Add the remaining 1 cup flour, 1 tsp baking powder, and 1 tsp salt to the risen dough. Stir until a rough, scraggly dough forms.

   Time: PT3M

7. Knead the Dough

   Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, adding as little extra flour as needed, until smooth and elastic.

   Time: PT10M

8. Roll Out the Dough

   Dust the surface with flour. Roll the dough into a large rectangle, about 16x12 inches, with even thickness.

   Time: PT5M

9. Spread the Filling

   Dollop the cinnamon-sugar filling over the dough in small sections. Spread evenly to the edges using a spatula or back of a spoon.

   Time: PT3M

10. Roll Up the Dough

    Starting from the long edge, tightly roll the dough into a log. Use your hands or forearms to keep the roll even. Pinch the seam to seal.

    Time: PT3M

11. Cut the Rolls

    Use unflavored dental floss to slice the log into 12 equal rolls. Slide the floss under the log, cross over the top, and pull to cut cleanly.

    Time: PT2M

12. Arrange and Second Rise (Proof)

    Place rolls in the buttered tins, leaving a little space between each. Cover with a towel and let proof for 35-45 minutes, until puffy and expanded by half.

    Time: PT40M

13. Bake the Rolls

    Preheat oven to 350°F. Bake rolls for 25-30 minutes, until golden brown and cooked through. If tops brown too quickly, lower oven to 320°F to finish baking.

    Time: PT30M

    Temperature: 350°F

14. Make the Cream Cheese Icing

    While rolls bake, cream together 4 oz room temperature cream cheese, 2 tbsp melted butter, 2-3 tbsp milk, and 1 tsp vanilla extract until smooth. Gradually add 1 1/2 cups powdered sugar, mixing until smooth and pourable.

    Time: PT7M

15. Cool and Ice the Rolls

    Let baked rolls cool in the pan for at least 10 minutes. Drizzle icing over warm (not hot) rolls, spreading to cover all surfaces.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

55g

Fat

12g

Fiber

2g