Cinnamon Rolls:
3/4 Cup Warm Milk
2 Tbsp Fresh Yeast
1/4 Cup Sugar
~ Mix above and let sit for 10 minutes
1/4 cup melted butter
1 egg and 1 egg yolk room temp.
3 Cups flour
3/4 tsp salt
~ Mix above to milk/yeast
Transfer dough to an oiled bowl and let rise for 1 1/2 hours
Transfer dough to a well floured surface and roll out into a rectangle
1/2 Cup butter - Spread on dough
Mix the below and then spread and rub onto buttered surface
2/3 cup brown sugar
1 1/2 Tbsp cinnamon
- For the cream cheese frosting:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
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