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Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls

Made-from-scratch cinnamon rolls with cream cheese frosting are the best way to wake and bake on Sunday mornings. Make sure to leave your butter out overnight to soften and plan enough time for the yeasted dough to rise. Feeling creative? Follow these easy steps anytime to make a rich & flakey dough, then experiment with different fillings.
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Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course bread, Breakfast, Dessert, pastry
Cuisine American
Servings 12 pastries

Ingredients
  

For the dough:

  • 5 t active dry yeast
  • 1/2 cup warm water
  • 4 eggs
  • 1/2 cup half and half or whey
  • 1 tbsp vanilla extract
  • 8 oz butter room temperature
  • 7 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tbsp sea salt

For the filling:

  • 12 oz butter room temperature
  • 2.5 cups brown sugar
  • 1/4 cup cinnamon

Instructions
 

  • Whisk yeast into warm water and let sit 5 minutes. Mix yeast with the eggs, half-and-half and vanilla.
    Mixing the cinnamon roll dough.
  • Add 1 cup of flour, the sugar, and the salt. Using the dough hook, a wooden spoon, or rubber spatula, slowly add 2 cups of flour, then the butter, and finally add the remaining 4 cups of flour.
    Cinnamon roll dough before kneading
  • When the dough comes together in a smooth mass, place in a greased bowl.
    Cinnamon roll dough
  • Let rise at least 1 hour, until roughly doubled.
    Cinnamon roll dough after first rise
  • Turn the dough out onto a floured board and roll into a rectangle ½-inch thick.
    Rolling cinnamon roll dough
  • Spread 12-ounces of room temperature butter on all but the top ⅕ of the rectangle.
    Cinnamon roll dough spread with butter.
  • Mix 2½ cups brown sugar with ¼ cup cinnamon, and spread it evenly over the buttered surface.
    Cinnamon roll filling
  • Starting at the side closest to you, roll the rectangle into a log and pinch the un-buttered edge to seal.
    Rolling Cinnamon buns into a log before slicing
  • Using a bench cutter, sharp knife, or dental floss, cut 12 even slices.
    Slicing cinnamon rolls with dental floss.
  • Place on greased baking sheets and let proof until doubled in volume, about 45 minutes. Don't put them anywhere too warm or the butter will melt out. Meanwhile preheat oven to 320F.
    CInnamon rolls sliced for final rise.
  • Bake until golden brown, about 25-30 minutes. They will bake faster if you have a convection fan.
    Cinnamon rolls fresh from the oven.

Notes

  • If you want to add nuts, I recommend toasting, chopping, and then cooling them to maximize the flavor.
  • To make 'Chelsea Buns' try soaking your favorite mixture of dried fruit in hard cider, sweet wine, or strong tea. Drain well before using, since too much liquid will inhibit the dough.
  • Coming soon: Lemon Poppy Seed Sticky Buns!
 
Keyword pastry