Cinnamon Rolls with Cream Cheese Frosting
Servings 12 rolls
Calories 935kcal
Equipment
- bowl
- Whisk
- Large bowl
- Pyrex measuring cup with a spout
- Rubber spatula
- bench scraper
Ingredients
For the Dough:
- 1 ½ cup warm milk about 110 degrees F
- 4 teaspoons instant dry yeast
- 3 eggs at room temperature
- 9 Tbls salted butter melted and cooled
- 6 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 3/4 cup granulated sugar
For the Filling:
- 2 sticks butter softened but not melted
- 3 1/2 cups brown sugar packed
- 5 Tbls cinnamon
- 3/4 cup heavy cream
For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tbls heavy cream or half and half
Instructions
For the Dough:
- Add milk to a bowl and warm in microwave. It should be warm to the touch, not hot. If it is hot it can kill the yeast.
- Whisk the yeast into the warm milk and let stand for 3-4 minutes.
- Melt 9 tablespoons of butter in a heat safe measuring cup with a spout, allow to cool.
- Mix flour, salt and sugar in a large mixing bowl.
- Whisk eggs and butter into milk mixture.
- Pour wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well.
- Turn dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes.
- Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour.
Prepare filling:
- Prepare the filling by mixing the brown sugar and cinnamon in a medium bowl.
Roll out cinnamon rolls:
- Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. You want the dough to be about 3/8 inch thick. Just eyeball this.
- Spread the softened butter onto the dough. I like to use my hands.
- Sprinkle the brown sugar mixture over the butter. Make sure that coverage is even, but not all the way on one edge.
- Starting on the long end, roll the dough up firmly, tucking the ends in as you go.
- Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan with plastic wrap that has been sprayed with oil and allow the rolls to rise for 1 hour or until nearly double.
Bake rolls:
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- Rotate the rolls at 10 minutes. If they are getting browned, cover loosely with foil for the remaining baking time.
- Check internal temp on the rolls to ensure they are at 185 F. This will ensure that the dough is fully baked.
Prepare Frosting:
- In a medium mixing bowl blend the softened cream cheese and butter until smooth using a hand mixer or stand mixer. Slowly add powdered sugar.
- Add vanilla. Add enough cream until desired consistency is reached.
- Spread the frosting over the warm rolls.
Nutrition
Serving: 1roll | Calories: 935kcal | Carbohydrates: 154g | Protein: 13g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 534mg | Potassium: 318mg | Fiber: 5g | Sugar: 97g | Vitamin A: 1094IU | Vitamin C: 0.2mg | Calcium: 177mg | Iron: 4mg