Servings: 12 rolls
Time: 2 hours
- 1 cup warm (100-110°F) whole milk
- 2 ½ tsp instant yeast
- ½ cup white sugar
- 2 whole eggs
- 1 tsp table salt (not kosher salt)
- 21 ounces all purpose flour, plus more for dusting the board
- ½ tbsp vegetable or canola oil
- ½ cup butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 ounces cream cheese, softened
- 1 stick unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 1 ½ cups powdered sugar
- ¼ teaspoon table salt (not kosher salt)
Heat the 1 cup milk to 100-110°F. Using a kitchen thermometer to check. If you do not have a thermometer, use your finger, the water should feel warm, not hot.
In the bowl of a stand mixer, combine the yeast, warm milk, and ½ cup of sugar. Whisk lightly to combine. Allow the yeast to bloom for 10 minutes. The yeast will form a pad on the top.
To the yeast mixture, add add the 21.5 ounces of flour (4 ½ cups if no kitchen scale is available), 1 teaspoon of salt, and eggs.
Turn on the mixer on the lowest speed and allow the dough to knead for 3 minutes.
Stop the mixer. Using a spatula, scrape down the sides of the bowl to ensure everything is combined.
Turn the mixer back on at the lowest speed. Allow the mixture to turn for 5-8 more minutes. The dough will be slightly sticky.
Use the ½ tbsp vegetable or canola oil of grease the bowl you will use to allow the dough to rise.
Once the dough has come together, pour the dough into the greased bowl. Use a spatula to get out any lingering dough. Cover the dough bowl with plastic wrap and a kitchen towel. Allow to rise for 1 hour in a draft free location. It will double in size.
After an hour, move the risen to the floured work surface.
Roll the dough out into a large, horizontal rectangle. It should be at least 12 by 18 inches. A little larger is okay, but no smaller.
Spread the softened ½ cup of butter all over the dough rectangle. Make sure the butter is spread evenly.
In a bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar all over the buttered dough. Make sure the cinnamon sugar is evenly distributed.
Starting at the bottom (long edge nearest you), roll up the dough into a tight roll.
Use a sharp knife to mark out your cuts. You are cutting the dough into 12 equal parts. I do this by first making the middle. Then I mark the halves into quarters. Then I mark each quarter into thirds.
Once you are happy with your marks, cut the dough into the 12 portions.
Place the rolls in a greased 9×13 pan and cover lightly with a towel.
Preheat the oven to 200°F. Yes, 200.
Once the oven is heated, remove the towel, turn off the oven and put the rolls in the oven. This is how I prove the dough. Allow the rolls to sit in the off oven for at least 20 minutes, no more than 30 minutes. They will about double in size.
After at least 20 minutes, turn on the oven to 350°F. Keep the rolls in the oven while it heats. The additional heat from the warming oven will make the dough rise even more.
Once the oven has heated to 350°F, allow the rolls to cook for 20-25 minutes, or until they are golden brown.
While the rolls bake, you will make the frosting.
In a large bowl, using an electric, hand mixer, beat the cream cheese and softened stick of butter.
Once the butter and cream cheese are combined, mix in the vanilla and milk. Mix to combine.
Now slowly add the salt and powdered sugar. Mix everything until well combined, soft, and fluffy. It’s so fluffy!
Once the rolls are finished baking, remove them from the oven and move them to a cooling rack. Allow the rolls to cool completely before frosting.
Once cooled, spread the frosting evenly all over the surface of the cinnamon rolls.
- If you do not have instant yeast, you can replace it with active dry yeast. Just allow the active dry yeast to sit in the bowl for 15 minutes, as it takes a little longer to activate. Also note that instant yeast and rapid rise yeast are the same thing.
- If you do not have a stand mixer, you will need to hand knead the dough. This will take about 8-10 minutes. To hand knead, put the dough in a lightly floured surface. Pull up half the dough and fold it in half. Then pull from the top and fold the dough in half again. Then repeat half and half and half again for about 8-10 minutes.
- Store the loaves in airtight containers for no more than a week.
- For the frosting, make sure everything is at room temperature or it will not combine well.