Rolls with Cinnamon (Printable Version)

Fluffy rolls stuffed with brown sugar and cinnamon, all topped with a creamy cheese frosting. Great way to start the weekend!

# Ingredients:

→ To Make the Dough

01 - 4 cups of bread flour
02 - 1 teaspoon of salt
03 - 1 cup lukewarm milk (about 100-110°F)
04 - 1/3 cup melted unsalted butter
05 - 2 large eggs
06 - 3 teaspoons active dry yeast, or 1 packet
07 - 1/3 cup sugar
08 - 1 teaspoon of vanilla

→ Filling Ingredients

09 - 1/3 cup butter, melted
10 - 1 1/2 tablespoons cinnamon, ground
11 - 1 cup packed brown sugar

→ Frosting Topping

12 - 8 ounces of softened cream cheese
13 - 1/2 cup softened butter
14 - 2 tablespoons milk
15 - 1 teaspoon vanilla
16 - 2 cups powdered sugar

# Steps:

01 - Warm up 1 cup of milk gently in the microwave for about 15-30 seconds until it feels warm but not hot (think baby-bottle warm, or 100-110°F). Pour it into a large mixing bowl or the bowl of your stand mixer, and sprinkle the yeast over it. Wait five minutes or so until the yeast looks foamy and bubbly.
02 - Toss in the sugar, melted butter, eggs, and vanilla with the milk-yeast mixture. Stir to mix. Slowly add the flour and salt while mixing on low. Once it looks like dough, bump the mixer to medium and knead for 5-7 minutes (or about 10 minutes by hand on a floured surface) until it’s silky and stretchy.
03 - Throw the dough into a big bowl that’s been lightly greased. Cover it up with cling film or a clean towel, and let it chill in a warm corner for 1-2 hours until it’s puffed up and doubled in size.
04 - While the dough is taking its nap, whisk the brown sugar and cinnamon together in a small bowl. Melt the butter separately and set it aside for brushing.
05 - Once the dough’s risen nicely, press it down gently and plop it onto a floured surface. Roll it out into a big rectangle, about 16 by 24 inches. Brush the melted butter all over the surface, and sprinkle the cinnamon-sugar mix evenly on top. Leave a small plain strip along one long edge.
06 - From the long edge without the plain strip, roll the dough tightly into a log. Seal the seam by pinching it closed. Slice the log into 12 even rolls using either a knife or a piece of plain dental floss (about 2 inches per roll).
07 - Stick the rolls into a greased 9x13 pan, leaving a tiny bit of space between each one. Cover them and let them rise again for 30-45 minutes until they’re puffy.
08 - Heat your oven to 350°F. Bake the rolls for 20-25 minutes, and pull them out when the tops are beautifully golden.
09 - While the rolls bake, beat together the cream cheese and butter in a bowl until it’s smooth as silk. Mix in the vanilla and milk, then slowly add the powdered sugar, blending until creamy.
10 - Once the rolls have had a chance to cool for a few minutes, spread the frosting over them while they’re still warm. Dig in and enjoy while they’re fresh!

# Notes:

01 - Keep an eye on the milk—it shouldn’t be too hot, or it’ll ruin the yeast. If it’s too cool, the yeast won’t work.
02 - Shape the rolls the night before if you want less fuss in the morning. Let them rest in the fridge overnight, then bring them to room temp and let them rise for about an hour before baking.
03 - Want even softer rolls? Pour 1/4 cup heavy cream over them just before putting them in the oven.
04 - Wrap any leftovers and store them at room temp for two days or in the fridge for up to five. Quick zap in the microwave makes them yummy again.

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