Cinnamon Roll W/cream Cheese Frosting Recipe

Warm milk and proof yeast

Warm the milk to 100–110°F (warm to touch but not hot). Pour into a large mixing bowl or bowl of a stand mixer. Stir in 1 tablespoon granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant, indicating yeast is active.

Mix wet ingredients

To the foamy milk-yeast mixture add the melted butter (cooled slightly), eggs (lightly beaten), and salt. Stir to combine.

Incorporate flour and knead

Add 4 cups of the all-purpose flour to the wet mixture and stir until roughly combined. If using a stand mixer, fit with dough hook and mix on low until dough comes together, then increase speed to medium and knead 6–8 minutes, adding more flour, 1/4 cup at a time, up to the remaining 2 cups as needed, until the dough is smooth, slightly tacky but not sticky. By hand, turn onto a floured surface and knead 8–10 minutes until smooth.

First rise

Lightly oil a large bowl. Place the kneaded dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare filling

While dough rises, combine the softened butter, packed brown sugar, ground cinnamon, and a pinch of salt in a bowl. Use a fork or small spatula to create a spreadable paste. Set aside.

Roll out dough

When dough has doubled, punch it down gently and turn onto a lightly floured surface. Roll into a rectangle about 16x12 inches and roughly 1/4 inch thick. Keep edges fairly straight for even slices.

Spread filling

Evenly spread the cinnamon-brown sugar filling over the dough all the way to the edges, leaving no large gaps.

Form the log

Starting at a long edge, tightly roll the dough into a log, sealing the seam by pinching the dough. Roll so the seam is on the bottom. Use a bench scraper or sharp knife to trim 1/4 inch from each end to neaten.

Slice rolls

Cut the log into 12 equal pieces (about 1 to 1¼ inch thick) using dental floss or a serrated knife for clean cuts. Place rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between them for expansion. For a deeper tray or larger rolls, you can use an 11x7-inch pan and make 9 larger rolls.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Bake

Preheat the oven to 350°F (175°C). Bake the rolls in the center of the oven for 22–28 minutes, or until golden brown on top and cooked through (internal temperature ~190°F). If tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Cool slightly

Remove pan from oven and let the rolls cool 8–10 minutes before frosting so the frosting doesn’t completely melt off but the rolls remain warm.

Prepare frosting

While rolls cool, place the softened cream cheese and softened butter in a medium bowl. Beat with a handheld mixer or in a stand mixer on medium until smooth and lump-free, about 1–2 minutes. Add the vanilla extract, optional lemon juice, and a pinch of salt. With mixer on low, gradually add the confectioners' sugar, then increase speed to medium-high and beat until creamy and spreadable, about 1 minute. If the frosting is too thick, add 1 tsp milk at a time to reach desired consistency; if too thin, add a tablespoon more powdered sugar.

Frost the rolls

Spread a generous amount of cream cheese frosting over the warm (not piping hot) rolls so it melts slightly into the crevices. If you prefer thicker frosting, wait 5 more minutes and add another layer.

Finish and serve

Optionally sprinkle with coarse sanding sugar or chopped pecans. Serve warm. Leftovers keep covered in the refrigerator for up to 3 days; reheat briefly in a microwave or warm oven before serving.