Description
Delicious homemade cinnamon rolls topped with creamy frosting.
Ingredients
Scale
- 4 1/4 cups all-purpose flour (divided)
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- pinch salt (optional and to taste)
- 6 tablespoons unsalted butter (melted (3/4 of one stick))
- 3 large eggs (lightly whisked)
- 3/4 cup buttermilk (see notes)
- 1/2 cup unsalted butter (1 stick, very soft)
- 1 to 1 1/4 cups light brown sugar (packed)
- 3 to 4 teaspoons cinnamon (or to taste)
- 1/2 cup unsalted butter (softened)
- 6 ounces cream cheese (softened)
- 1 tablespoon vanilla extract
- 1 pound confectioners’ sugar (4 cups)
- 1/2 teaspoon salt (optional and to taste)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, and salt to taste; set aside.
- Place 6 tablespoons butter in a small microwave-safe bowl and heat to melt, about 45 seconds; set aside.
- Crack eggs in another bowl and whisk; set aside.
- Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave.
- To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook and knead for 10 to 12 minutes (15 to 18 minutes by hand).
- If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
- Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or until doubled in size.
- Prepare an 11-by-17-inch or similar sized jellyroll pan. Line pan with aluminum foil, spray with cooking spray; set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or countertop. Knead lightly for about 2 minutes.
- With a rolling pin, roll it out to a 16-by-12-inch rectangle.
- With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.
- Sprinkle the brown sugar and then the cinnamon over it.
- Loosen the dough from the counter using a bench scraper and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log seam side down.
- Gently stretch the log to be 18 inches in length and pat the ends to even them up.
- Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide).
- Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
- If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
- If making the rolls overnight: Don’t let rolls rise. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
- Bake at 350ºF for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.
- While the rolls cool, make the frosting. To the bowl of a stand mixer combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.
- Add the vanilla, 3 cups confectioners’ sugar and beat until smooth and fluffy.
- Add remaining 1 cup of sugar as necessary to taste, based on desired frosting consistency and flavor.
- Spread the frosting over the tops of the semi-cooled rolls and serve.
Notes
- Warm milk according to manufacturer’s recommendations on the packaging.
- If the milk separates after being warmed, whisk it to smooth it out.
- The dough will be very sticky; don’t be tempted to over-flour it.
- If the dough is too sloppy to work with, add flour as needed until manageable.
- For rising, the powered-off oven with occasionally warm bursts creates an ideal environment for yeast.
- You may not need to use all the frosting if you prefer less.
- Extra frosting can be stored in the fridge or freezer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg