1cupwarm milkthe temperature should be between 105-115 degrees F
2 1/2tspfast rise yeast (I like Hodgson Mill)5/16 oz./8.75 g
1/3cupunsalted buttermelted (but not hot)
4 1/2cupsall-purpose flour
1/2cupgranulated white sugar
1cupdark brown sugar
Cream Cheese Frosting:
8ouncesregular cream cheese226 grams
1/2tablespoonpure vanilla extract
Dough for Cinnamon Rolls:
Spray a large mixing bowl with cooking spray and set aside.
In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Cinnamon-Sugar Filling (You can make this while the dough is rising):
In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assemble the Rolls:
Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
Preheat oven to 375 degrees F.
Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it's not cold). Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
Cream Cheese Frosting:
In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
When the rolls are done, serve with the cream cheese frosting, enjoy!
If you like, you can bake these the night before so you can easily reheat them in the morning. Reheat in the oven at 350 F for 10 mins or until heated through.
You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.