Directions
- 1In a bowl, combine warm milk, active dry yeast, and 1 teaspoon of sugar. Let it come to life.
- 2In a stand mixer, cream together 1/4 cup of sugar, 2 room temperature eggs, and 1/2 cup of melted salted butter.
- 3Add yeast mixture to the stand mixer.
- 4Mix on medium speed until well combined.
- 5In a separate bowl, combine bread flour and 1 tablespoon of salt.
- 6Mix with a wooden spoon until it turns into a dough.
- 7If you have a stand mixer, attach the dough hook and knead for 8 minutes on medium speed.
- 8Generously oil a large bowl, place the dough inside, cover with seran wrap and a warm towel and let it proof for 1 to 2 hours or until doubled in size.
- 9For the icing, cream together softened butter, softened cream cheese, powdered sugar, and vanilla extract until light and fluffy.
- 10Punch down the air out of the proofed dough and flour your work surface.
- 11Roll out the dough into a rectangle.
- 12Spread softened butter over the dough, then sprinkle a mixture of brown sugar and cinnamon.
- 13Roll up the dough tightly starting from the short side.
- 14Cut the dough into slices and place them in a heavily buttered baking pan.
- 15Cover and let it proof for 30 minutes.
- 16Bake at 350°F for 20 minutes.
- 17Once baked, spread the frosting over the cinnamon rolls.
Ingredients
- 1 cup warm milk
- 1 packet active dry yeast
- 1 teaspoon sugar
- 0.25 cup sugar
- 2 room temperature eggs
- 0.5 cup melted salted butter
- 5 cups bread flour
- 1 tablespoon salt
- 1 cup softened butter
- 0.5 cup softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 2 tablespoons cinnamon
Equipment
stand mixerwhiskwooden spoondough hooklarge bowlseran wrapwarm towelrolling pinknifebaking pan
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