Cinnamon Rolls
These pillowy-soft rolls are filled with a delectable mixture of brown sugar, cinnamon, and spices, then topped with a rich cream cheese frosting.
Ingredients
Dough and filling
- 3/4 cup lukewarm water
- 2 1/2 tsp active dry yeast
- 1 tbsp sugar for the yeast mixture
- 1/3 cup sugar
- 1 egg + 1 egg yolk whisked
- 3 cups all-purpose flour
- 1 tsp salt
- 4 tbsp melted unsalted butter
- 1/3 cup unsalted butter room temperature
- 1 cup packed brown sugar
- 2 tbsp cinnamon
Frosting
- Frosting:
- 4 oz cream cheese room temperature
- 3 tbsp unsalted butter room temperature
- 1 tsp vanilla extract
- 3/4 cup powdered sugar sifted
Instructions
- In a measuring cup or small bowl, combine lukewarm water, active dry yeast, and 1 tbsp sugar. Allow the yeast mixture to rest for 10 minutes.
- In a separate bowl, add the remaining dough ingredients, adding the yeast mixture last. Mix together with a wooden spoon until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth.
- Place the dough in a lightly floured bowl, cover with a damp cloth, and let it rest in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- While the dough is resting, prepare the filling and frosting.
- For the filling, mix together room temperature unsalted butter, packed brown sugar, cinnamon, ground cloves, and nutmeg until well combined.
- Once the dough has doubled in size, gently punch it down and transfer it to a floured surface. Roll out the dough and spread the filling evenly over the surface. Roll the dough tightly and cut into rolls using floss for clean cuts.
- Place the cinnamon rolls in a prepared baking dish, cover with a damp cloth, and let them rest for another 30 minutes.
- Preheat the oven to 350°F (175°C). Before baking, add a tablespoon of heavy cream on top of each roll.
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting by mixing together room temperature cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth and creamy.
- Once the cinnamon rolls are done baking, let them cool slightly before topping them with the cream cheese frosting.
Notes
- Yeast Activation: Ensure that the water used for activating the yeast is lukewarm, around 110°F (43°C). Water that is too hot can kill the yeast, while water that is too cold won't activate it properly.
- Kneading Technique: When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. Continue this motion for 8-10 minutes until the dough becomes smooth and elastic.
- Dough Consistency: The dough should be soft and slightly tacky but not overly sticky. Add a little more flour if needed during kneading, but avoid adding too much, as it can result in dense rolls.
- Baking Time: Keep an eye on the cinnamon rolls towards the end of the baking time to prevent them from overbrowning. If they are browning too quickly, cover them loosely with aluminum foil.
- Frosting Consistency: If the cream cheese frosting is too thick, add a little milk or cream to thin it out to your desired consistency. Conversely, if it's too thin, add more powdered sugar until you reach the right thickness.