Warm ooey, gooey, melt-in-your-mouth Sensational Cinnamon Rolls topped with rich cream cheese frosting and worth every last calorie!
Ingredients
For the Cinnamon Rolls:
1cupwarm milk, 110 degrees F
1/2cupwhite sugar plus 1 tablespoon sugar
2½teaspoons1 envelope active dry yeast
1/3cupbutter, melted
2eggs, room temperature
4½cupsbread flour
1teaspoonsalt
For the Filling:
1cupbrown sugar, packed
2½tablespoonsground cinnamon
1/3cupbutter, softened
For the Frosting:
16 ounce package cream cheese, softened
1/2cupbutter, softened
3cupsconfectioners’ sugar
1teaspoonvanilla extract
1/4teaspoonsalt
Instructions
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.