Directions
- 1In a bowl, combine warm milk, active dry yeast, and 1 teaspoon of sugar.
- 2In a stand mixer, combine 1/4 cup of sugar, 2 room temperature eggs, and melted salted butter.
- 3Add the yeast mixture to the stand mixer.
- 4Mix on medium speed until well combined.
- 5In the mixer, add bread flour and salt.
- 6Mix with a wooden spoon until it turns into a dough.
- 7Generously oil down a large bowl, drop in the dough, cover with seran wrap and a warm towel, and let it proof for 1-2 hours or until doubled in size.
- 8For the icing, combine softened butter, softened cream cheese, powdered sugar, and vanilla extract in a stand mixer.
- 9Whisk until nice and fluffy.
- 10Punch out the air from the proofed dough.
- 11Flour your work surface and gently roll out the dough.
- 12Spread butter evenly on the rolled dough.
- 13Sprinkle a mixture of brown sugar and cinnamon over the butter.
- 14Roll the dough from the short side to create layers.
- 15Slice the rolled dough into individual cinnamon rolls.
- 16Place the cinnamon rolls in a heavily buttered pan, cover, and proof for 30 minutes.
- 17Bake at 350 for 20 minutes.
- 18Once baked, smother the cinnamon rolls with frosting.
Ingredients
- 1 cup warm milk
- 1 package active dry yeast
- 1 teaspoon sugar
- 0.25 cup sugar
- 2 room temperature eggs
- 1 cup melted salted butter
- 4 cups bread flour
- 1 tablespoon salt
- 1 cup softened butter
- 8 ounces softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 tablespoons cinnamon
Equipment
stand mixerwhiskwooden spoondough hooklarge bowlseran wrapwarm towelrolling pinknifebaking pan
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