- Boston Girl Bakes
1. Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
2. Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, and butter and stir to combine until a shaggy dough comes together.
3. Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not overknead or your cinnamon rolls will become out dense and chewy!
4. Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
5. Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18×12 inches rectangle.
6. Spread filling. Spread the dough with the softened butter, leaving about a ½-inch border at the top long edge. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle over the butter, pressing down lightly to adhere.
7. Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
8. Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
9. Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Pour the slightly warmed heavy cream over the rolls right before baking. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread on the frosting on when they are still slightly warm so it melts into the rolls a bit.
1. Beat cream cheese and butter. In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer with a paddle attachment, beat the cream cheese and butter together on medium-high speed, for about 2 minutes until smooth and combined.
2. Add sugar. Add in the confectioners sugar, about a ½ cup at a time and mix on low speed until combined.
3. Add vanilla. Then beat in vanilla extract until combined. Beat on medium-high speed for about an extra 1-2 minutes until fluffy and light in texture.
4. Ice rolls. Spread the cinnamon rolls with the cream cheese icing. I like to ice the rolls while they are still slightly warm so the icing melts on top of the rolls a bit.