Cinnamon Rolls

1. 1
   mix · ~10 min

   Make the dough.

   1.In a stand mixer bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit until foamy, about 5 minutes.

   2.Add remaining sugar, melted butter, eggs, salt, and 2 cups of flour. Mix with dough hook on low until combined.

   3.Gradually add remaining flour, 1/4 cup at a time, until dough pulls away from the sides of the bowl.

   4.Knead on medium speed for 5 minutes until dough is smooth and elastic.

   TIPDough should be slightly tacky but not sticky. If it sticks to your finger, add 1 tablespoon flour at a time.
2. 2
   rest · ~90 min

   First rise.

   Transfer dough to a lightly greased bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

   TIPA turned-off oven with the light on makes a perfect warm, draft-free spot for rising.
3. 3
   mix · ~2 min

   Make the cinnamon filling.

   1.In a small bowl, combine the brown sugar and cinnamon powder. Stir until evenly mixed.

   2.Set aside near your work surface with the softened butter.
4. 4
   prep · ~5 min

   Roll out the dough.

   1.Punch down the risen dough and turn onto a lightly floured surface.

   2.Roll into a 16x12 inch rectangle, about 1/4 inch thick.

   3.Spread the softened butter evenly over the entire surface, going all the way to the edges.

   4.Sprinkle the cinnamon-sugar mixture evenly over the butter and press it down gently.

   TIPLeaving a 1/2-inch border on one long edge without filling makes sealing the roll easier.
5. 5
   assemble · ~4 min

   Shape the cinnamon rolls.

   1.Starting at a long edge, tightly roll the dough into a log, finishing seam side down.

   2.Using a serrated knife or unflavored dental floss, cut the log into 8 equal slices about 1.5 inches thick.

   3.Place rolls cut side up in a greased 9x13 inch baking pan, spaced evenly apart.

   TIPDental floss gives the cleanest cut. Slide a long piece under the log, cross the ends over the top, and pull to slice through.
6. 6
   rest · ~40 min

   Second rise.

   Cover the pan with a towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30 to 45 minutes.

7. 7
   bake · ~25 min

   Bake the rolls.

   Preheat the oven to 350°F (175°C). Bake the risen rolls on the middle rack until golden brown on top and cooked through, 22 to 25 minutes. The internal temperature should reach 190°F.

   TIPIf the tops brown too quickly before the centers are done, tent loosely with foil for the last 5 minutes.
8. 8
   rest · ~10 min

   Cool slightly.

   Remove the pan from the oven and let the rolls cool in the pan on a wire rack for 10 minutes before glazing.

9. 9
   mix · ~3 min

   Beat the cream cheese glaze.

   1.In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy.

   2.Add sifted powdered sugar and vanilla extract. Beat until fluffy.

   3.Add milk 1 tablespoon at a time, beating until the glaze is smooth and pourable.

   TIPSpread the glaze on while the rolls are still warm so it melts into all the swirls.
10. 10
    assemble · ~1 min

    Glaze and serve.

    Spread or drizzle the cream cheese glaze generously over the warm rolls. Serve immediately.

Cuisines we love