Cinnamon Rolls With Cream Cheese Glaze
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
46
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Whole Milk1 cup
Sugar1 large
Egg1 tsp
Salt2 tbsps
Ground Cinnamon1 cup
Powdered Sugar1 tsp
Vanilla ExtractDirections:
1
For dough: Combine milk and butter in glass measuring cup
2
Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds
3
Pour into bowl of stand mixer fitted with paddle attachment
4
Add 1 cup flour, sugar, egg, yeast, and salt
5
Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl
6
Add 21/2 cups flour
7
Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl
8
If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl
9
Turn dough out onto lightly floured work surface
10
Knead until smooth and elastic, adding more flour if sticky, about 8 minutes
11
Form into ball
12
Lightly oil large bowl with nonstick spray
13
Transfer dough to bowl, turning to coat
14
Cover bowl with plastic wrap, then kitchen towel
15
Let dough rise in warm draft-free area until doubled in volume, about 2 hours
16
Combine milk and butter in glass measuring cup
17
Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds
18
Pour into bowl of stand mixer fitted with paddle attachment
19
Add 1 cup flour, sugar, egg, yeast, and salt
20
Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl
21
Add 21/2 cups flour
22
Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl
23
If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl
24
Turn dough out onto lightly floured work surface
25
Knead until smooth and elastic, adding more flour if sticky, about 8 minutes
26
Form into ball
27
Lightly oil large bowl with nonstick spray
28
Transfer dough to bowl, turning to coat
29
Cover bowl with plastic wrap, then kitchen towel
30
Let dough rise in warm draft-free area until doubled in volume, about 2 hours
31
For filling: Mix brown sugar and cinnamon in medium bowl
32
Punch down dough
33
Transfer to floured work surface
34
Roll out to 15x11-inch rectangle
35
Spread butter over dough, leaving 1/2-inch border
36
Sprinkle cinnamon sugar evenly over butter
37
Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up
38
With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide)
39
Spray two 9-inch square glass baking dishes with nonstick spray
40
Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls)
41
Cover baking dishes with plastic wrap, then kitchen towel
42
Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes
43
Position rack in center of oven and preheat to 375°F
44
Bake rolls until tops are golden, about 20 minutes
45
Remove from oven and invert immediately onto rack
46
Cool 10 minutes
47
Turn rolls right side up
48
Mix brown sugar and cinnamon in medium bowl
49
Punch down dough
50
Transfer to floured work surface
51
Roll out to 15x11-inch rectangle
52
Spread butter over dough, leaving 1/2-inch border
53
Sprinkle cinnamon sugar evenly over butter
54
Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up
55
With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide)
56
Spray two 9-inch square glass baking dishes with nonstick spray
57
Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls)
58
Cover baking dishes with plastic wrap, then kitchen towel
59
Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes
60
Position rack in center of oven and preheat to 375°F
61
Bake rolls until tops are golden, about 20 minutes
62
Remove from oven and invert immediately onto rack
63
Cool 10 minutes
64
Turn rolls right side up
65
For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl
66
Using electric mixer, beat until smooth
67
Spread glaze on rolls
68
Serve warm or at room temperature
69
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl
70
Using electric mixer, beat until smooth
71
Spread glaze on rolls
72
Serve warm or at room temperature