Categories: Breakfast
Ingredients
- For the Dough:
- 3/4 cup water
- 1 1/4 oz. packet active dry yeast
- 2 tbsp. plus 1/4 tsp granulated sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/3 cup milk powder, sifted if needed
- 1 tsp salt
- 4 tbsp. unsalted butter, melted, plus more for the bowl
- 2 large egg yolks
- For the Filling:
- 1/4 cup granulated sugar, plus more for the baking dish
- 1/4 cup packed light brown sugar
- 2 tbsp. ground cinnamon
- 1 stick unsalted butter, softened, plus more for the baking dish
- For the Icing:
- 2 oz. cream cheese, at room temp
- 4 tbsp. unsalted butter, at room temp
- 1 1/2 cups confectioners' sugar
- 1/2 tsp pure vanilla extract
Directions
-
Heat the water to 100 degrees in a bowl in the microwave. Sprinkle the yeast and 1/4 tsp granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
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Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tbsp. granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy bowl.
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Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1/2 hours.
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Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small. Turn out the dough onto a lightly floured surface, pat and roll out into a 10 by 18 inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
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Butter a 9×13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temp until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temp 2 hours before baking.
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Preheat the oven to 350. Uncover the rolls and bake until golden brown, 25-30 minutes. Let cool at least 15 minutes in the baking dish.
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Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners’ sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.