Dough Ingredients
1 cup whole milk, warmed to 100°F (microwave or stove top)
2/3 cup granulated sugar, divided
1 ½ Tablespoons instant yeast
½ cup unsalted butter, at room temperature
2 large eggs, at room temp
½ teaspoon salt
4 ½ cups all-purpose flour
2 teaspoons vegetable or safflower oil
Filling Ingredients
6 Tablespoons unsalted butter, at room temperature
½ cup packed brown sugar
1 ½ Tablespoons canela or cinnamon
Frosting Ingredients
2 oz. full-fat cream cheese
1 ¼ cup powdered sugar, sifted
3 Tablespoons heavy whipping cream
½ teaspoon vanilla extract
Directions 1. To proof yeast, add the yeast to the warm milk with 2 tablespoons of sugar in a stand mixer. Cover yeast mixture until foamy which takes approximately 5-10 minutes.
2. Using a dough hook, beat remaining sugar and butter until the butter is broken up. Add one egg and mix for 20 seconds on medium speed. Add the remaining egg and mix for another 20 seconds. Add the salt until everything is combined. The butter will still be in pieces and the mixture will be runny and chunky looking.
3. Switch mixer speed to low and add flour, one cup at a time until fully incorporated before adding the next cup. This will take approximately 3 minutes. Continue to mix (knead) for an additional 3 minutes on low speed.
4. Lightly grease a large bowl with the vegetable oil and place your dough in the bowl. Cover and allow dough to proof until doubled in size (about 2 hours).
5. In the meantime, prepare the baking dish. Grease and line a 13”x9” pan with parchment paper.
6. Once dough has doubled in size, “punch” down dough and roll out on lightly floured surface to a 12”x18” rectangle.
7. Add the filling: Spread softened butter over dough leaving a ¼” boarder all around the dough. In a small bowl, mix cinnamon and sugar. Sprinkle the cinnamon sugar mixture, evenly, over buttered dough. Press down on the cinnamon sugar mixture to help it stick. Tightly roll up dough to form an 18” log. Cut the log into 12 even rolls. Place rolls in the prepared 13”x9” baking dish and cover. Place rolls in the refrigerator overnight. 8. Take the cinnamon rolls out of the refrigerator in morning and allow them to come up to room temperature for 1-2 hours before baking.
9. Preheat oven to 350°F and bake for 25-28 minutes. After 15 minutes, place a tent foil over the pan to keep the cinnamon rolls from getting too brown and helping them to bake evenly. The cinnamon rolls are cooked through when they reach 190°F to 200°F on an instant thermometer. Once the rolls are done baking, place the baking dish on wire rack for 10 minutes to cool. While the cinnamon rolls are cooling, make the frosting. 10. In the bowl of a stand mixer beat the cream cheese until creamy. Add the powdered sugar, heavy cream and vanilla. Beat on low speed for 1 minute and then switch to high speed for 1 more minute. Spread the frosting all over your warm cinnamon rolls and serve immediately.
Tips
These will keep, covered, at room temp for 2 days or in the fridge for up to 5 days.
If you do not want to make the cinnamon rolls ahead of time, instead of placing them in the refrigerator overnight you can cover them tightly with plastic wrap until the rolls have doubled in size which takes approximately 2 hours.
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I work hard developing these recipes and providing clear instructions. However, things do not always work out as planned. Please let me know what was unsatisfactory about your result by emailing me at TheYorkPost.Sarah@gmail.com. Many times, it’s something we can troubleshoot so that you can have better success next time. Trial and error is how I learned and hopefully you can learn that way too.
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