Cinnamon Rolls

Ingredients

Dough

  • 1/2 cup whole milk

  • 1/2 cup water

  • 1/2 cup unsalted butter, cold

  • 1/3 cup granulated sugar

  • 2 1/2 teaspoons dry active yeast

  • 2 large eggs

  • 4 cups all-purpose flour

  • 2 teaspoon salt

Cinnamon Filling

  • 1 cup brown sugar, packed

  • 1/2 cup unsalted butter, softened

  • 2 1/2 tablespoons ground cinnamon

Cream Cheese Frosting

  • 1/2 cup cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 2 teaspoons vanilla extract

  • 2 cups powdered sugar

Directions

Dough

  1. Add the milk and water to a small saucepan. Bring to a boil and remove from heat immediately.

  2. Place cold butter in the bowl of an electric mixer and pour the hot milk mixture over (this will reduce the temperature before adding the yeast). Allow the butter to melt completely before stirring in the sugar. Once the mixture is lukewarm, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)

  3. In a separate bowl combine flour and salt.

  4. Add dry ingredients to the bowl of the mixer along with the eggs. Using a bread hook, run the mixer on low. Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the bowl and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen. I often preheat my oven to 180° F, immediately turn it off (allow to cool down for a minute or two) and place the bowl inside with a damp washcloth over it to expedite the process.

Cinnamon Roll Filling:

  1. Mix the brown sugar, softened butter and cinnamon until smooth. Keep at room temperature until ready to use.

  2. Dump the inflated dough out on a well-floured work surface. Roll the dough out into a large 16 X 20 inch rectangle.

  3. Preheat the oven to 350° F. Spread the cinnamon filling over the dough in a thin, even layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls and place them in a greased baking dish.

  4. Bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.

Cream Cheese Frosting

  1. While the rolls are baking, place the cream cheese, butter, vanilla, and powdered sugar in a food processor or bowl with an electric mixer. Mix until smooth. Spread half of the frosting over the tops as soon as the rolls come out of the oven and allow to seep down into the cracks. Five minutes later, add more frosting if desired. Taste the deliciousness!