Four beautiful and fluffy cinnamon rolls smothered in cream cheese frosting. What more could you ask for on a Sunday morning?
For the rolls:
- 85g whole milk, slightly warmed (I zap it in the microwave for about 15 seconds)
- 45g granulated sugar
- 7g instant yeast
- 45g unsalted butter, softened
- 30g egg yolk, room temperature
- 1/8t kosher salt
- 195g – 200g all-purpose flour
- canola oil for coating the bowl
For the filling:
- 40g unsalted butter, softened
- 60g light brown sugar
- 2t ground cinnamon
- 1/2t ground nutmeg (if you don’t like nutmeg, feel free to add an extra 1/2t of cinnamon)
For the cream cheese frosting:
- 100g cream cheese, room temperature
- 50g powdered sugar
- 1T heavy cream (if you don’t have heavy cream, I’ve had success using whole milk)
- 1/4t vanilla extract
- Make the rolls: To the bowl of a stand mixer, whisk together warm milk, sugar, and yeast. Add the butter and egg yolks and whisk again. (You will not get the butter to fully incorporate at this stage and that is OK, we just want to break things up a little bit.)
- Attach the dough hook to your stand mixer. Dump your 195g of flour into the mixer bowl and turn it on, starting on low. The flour might need some encouragement, so give it a little scrape down to get the party going.
- Turn the mixer to medium-high and beat for a full 7 minutes—the dough will have formed a nice ball and pulled away from the sides. If it is looking too sticky, feel free to add the remaining 5g of flour.
- Generously grease a large bowl with canola oil. Place your dough ball in the oiled bowl, making sure to coat the dough in oil on all sides. Cover with plastic wrap or a clean dish towel and store in a warm place for 1.5 – 2 hours, or until doubled in size.
- Line an 8×8 tin (including the sides) with parchment paper and set aside.
- On a lightly floured work surface, lovingly dump your risen dough onto it. Roll out your dough to about a 7×14″ rectangle.
- Make the filling: In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
- Spread the 40g of softened butter onto your rectangle of dough. Sprinkle the cinnamon sugar filling on top.
- Starting at one of the short ends, begin rolling your dough as tightly as possible. Cut the dough log into 4 equal pieces and place in the tin. Cover with plastic wrap and pop in the refrigerator overnight.
- The next morning, take out the rolls and allow to rise one last time for 1 – 1.5 hours. You’ll know they’re proofed because the will be “puffier” and when you gently poke it, the dough will slowly spring back. During the last 15 minutes of the rise, preheat the oven to 350F.
- Bake the rolls for 20 – 25 minutes. Check the rolls at the 15-minute mark. If they are looking too brown, tent the tin with some aluminum foil. Allow the rolls to cool for five minutes before frosting and devouring.
- Make the frosting: To the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar. Scrape down the bowl and add the heavy cream and vanilla extract. Beat again until combined and fluffy.
- Spread a (very generous) amount of frosting over the still slightly warm cinnamon rolls and get to eating.