Cinnamon Rolls with Cream Cheese Icing

Ingredients

• 1 cup warm whole milk (about 110F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup plus 1/4 cup granulated sugar, divided
• 1/3 cup unsalted butter, melted and cooled slightly, plus 1/4 cup softened for filling
• 1 large egg
• 4 cups (500g) all-purpose flour
• 1 tsp fine salt
• 3/4 cup packed light brown sugar
• 1 1/2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened (for icing)
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp milk, for thinning the icing

Instructions

1. Combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast in a small bowl. Let sit 5 to 10 minutes until foamy; if no foam forms, the milk was too hot or the yeast is dead, so start again.
2. In a large bowl, whisk together the flour, remaining granulated sugar, and salt. Add the yeast mixture, melted butter, and egg, and stir until a shaggy dough forms.
3. Knead for 8 to 10 minutes by hand, or 6 minutes with a stand mixer dough hook, until the dough is smooth, soft, and only slightly tacky.
4. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled; a poked indent should stay rather than spring back quickly.
5. Meanwhile, mix the brown sugar and cinnamon together in a small bowl for the filling.
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 by 12 inches. Spread the softened 1/4 cup butter evenly over the surface, leaving a bare 1/2 inch border on one long edge.
7. Sprinkle the cinnamon sugar evenly over the buttered dough, then gently press it in with your palms so it sticks during rolling.
8. Starting from the long edge with the filling, roll the dough into a tight log, ending at the bare edge, and pinch the seam closed. Using unflavored dental floss or a sharp serrated knife, slice the log into 12 equal rolls.
9. Arrange the rolls cut-side up in a greased 9x13 inch pan, cover loosely, and let rise a second time for 30 to 45 minutes, until puffy and touching one another.
10. Preheat the oven to 350F. Bake the rolls for 22 to 27 minutes, until golden brown on top and the centers reach about 190F internally; the middle rolls should not look wet or doughy when gently pulled apart.
11. While the rolls bake, beat the cream cheese and softened butter together until smooth, then beat in the powdered sugar and vanilla. Add milk 1 teaspoon at a time until the icing is thick but pourable.
12. Let the rolls cool for 5 to 10 minutes, then spread the icing generously over the warm rolls so it melts slightly into the swirls. Serve warm.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.