Soft and Gooey Cinnamon Rolls

Ingredients

• 4 large eggs (at room temperature)
• 0.75 cup whole milk (warm (100 to 110F [35 to 42C]))
• 0.25 cup honey
• 4 cup all-purpose flour
• 2.25 tsp instant yeast
• 2 tsp salt (for the dough)
• 10 tbsp unsalted butter (at room temperature, cut into 1 in [2.5 cm] pieces)
• 0.5 cup brown sugar (packed)
• 1 tbsp ground cinnamon
• salt (pinch for filling)
• 2 tbsp unsalted butter (melted and cooled)
• 8 tbsp unsalted butter (room temperature, for icing)
• 4 oz cream cheese (room temperature)
• 1 tsp pure vanilla extract
• 0.25 tsp salt (for icing)
• 1 cup confectioners' sugar

Steps

1. 1

   Grease a large bowl to prepare for the dough rise.

2. 2

   In a large liquid measuring cup, whisk together the eggs, warm milk, and honey until combined.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, yeast, and salt on low speed to combine. Add the egg mixture and continue mixing on low until just combined.

4. 4

   With the mixer still on low, add the 10 tablespoons of butter one piece at a time. Once all butter is added, increase speed to medium and beat until the butter pieces are fully incorporated into the dough, about 1 minute. The dough will be very sticky; use a spatula to scrape it into the prepared greased bowl.

5. 5

   Cover the bowl with plastic wrap and let rise for 30 minutes. Perform a fold by placing your fingers or a spatula under the dough, pulling it up, and folding it over itself. Repeat this 6 to 8 times around the bowl until all dough has been folded. Re-cover and let rise for another 30 minutes.

6. 6

   Repeat the folding series 3 more times (total of 4 folding sessions over a 2-hour rise period). Tightly cover the bowl with plastic wrap and refrigerate overnight or for up to 72 hours.

7. 7

   When ready to assemble, flour a work surface and knead the cold dough 10 to 12 times. Shape into a ball, dust lightly with flour, cover with a tea towel, and let it come to room temperature.

8. 8

   Grease a 9 by 13 inch [23 by 33 cm] pan and optionally line with parchment paper.

9. 9

   In a small bowl, mix the brown sugar, cinnamon, and a pinch of salt for the filling.

10. 10

    Roll the room-temperature dough into a 16 by 12 inch [30.5 by 40.5 cm] rectangle. Brush with the 2 tablespoons of melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing lightly to adhere.

11. 11

    Starting from a long side, roll the dough into a tight cylinder. Pinch the seam to seal and place seam-side down. Cut into 12 equal pieces using a sharp knife or scissors.

12. 12

    Transfer pieces to the prepared pan cut-side up. Cover loosely with plastic wrap and let rise until doubled in size, about 1 to 1.5 hours.

13. 13

    Preheat oven to 350F [180C] with the rack in the middle position. Bake for 27 to 32 minutes, rotating the pan halfway through, until golden brown.

14. 14

    While the rolls bake, prepare the icing: beat the butter and cream cheese on medium until smooth. Add vanilla and salt on low, then add confectioners' sugar. Scrape the bowl and beat on medium until light and fluffy, 3 to 4 minutes.

15. 15

    Cool the rolls in the pan on a wire rack for 5 minutes. Apply about one-third of the icing while warm so it melts in. Let cool for another 15-20 minutes before applying the remaining icing and serving.

Notes

For same-day baking without the long overnight chill, you can proceed after the 2-hour folding rise, but the dough is much easier to handle when cold. For a fully overnight option: fill and cut the rolls, place in the pan, and refrigerate for up to 18 hours before the final rise. When ready to bake, let sit at room temperature for 30-45 minutes before baking.

Nutrition per serving

• breakfast
• brunch
• cinnamon rolls
• baked
• dessert
• sweet
• yeast bread