Cinnamon Rolls with Cream Cheese Icing

Steps

1. 1

   Whisk the flour, granulated sugar, and salt together in a large mixing bowl. Set the dry mixture aside.

2. 2

   Place the milk and 43 g of butter in a heatproof bowl. Microwave them, or warm them on the stovetop, just until the butter melts and the mixture feels warm to the touch, about 43°C (109 °F); do not let it get hotter.

3. 3

   Whisk the instant yeast into the warm milk mixture until dissolved.

4. 4

   Pour the milk mixture into the dry ingredients. Add the room-temperature egg, then stir with a sturdy rubber spatula or wooden spoon, or mix with a stand mixer fitted with a paddle attachment on medium speed, until a soft dough forms.

5. 5

   Transfer the dough to a lightly floured work surface. With floured hands, knead for 3–5 minutes, until smooth and formed into a ball. If it is exceptionally soft or sticky, knead in a small amount of additional flour.

   Start 5-minute timer
6. 6

   Place the dough in a lightly greased bowl, cover loosely, and let it rest for about 10 minutes while you prepare the filling.

   Start 10-minute timer
7. 7

   Roll the dough on a lightly floured surface into a rectangle approximately 36 × 20 cm.

8. 8

   Spread the softened 43 g of butter evenly over the surface of the dough.

9. 9

   Mix the ground cinnamon and packed brown sugar together, then sprinkle the mixture evenly over the buttered dough.

10. 10

    Roll the dough up tightly from one long side to form a log about 35 cm long.

11. 11

    Cut the log into 10–12 even rolls. Arrange them cut-side up in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.

12. 12

    Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a relatively warm place for 60–90 minutes, until doubled in size.

    Start 90-minute timer
13. 13

    When the rolls have doubled, preheat the oven to 190°C (375 °F).

14. 14

    Bake the rolls for 24–27 minutes, until lightly browned. If the tops brown too quickly, loosely tent the pan with aluminum foil and continue baking. For a precise check, the center should register about 91–93°C (196–199 °F) on an instant-read thermometer.

    Start 27-minute timer
15. 15

    Remove the pan from the oven and place it on a wire rack. Prepare the icing while the rolls cool slightly; the icing can also be made while the rolls are baking.

16. 16

    Place the softened cream cheese in a medium bowl. Using a handheld mixer or a stand mixer fitted with a paddle or whisk attachment, beat it on high speed until smooth and creamy.

17. 17

    Add the softened 28 g of butter and beat until completely smooth and combined.

18. 18

    Beat in the confectioners' sugar and vanilla extract until the icing is smooth and combined.

19. 19

    Spread the icing over the warm rolls with a knife or icing spatula. Serve immediately.

20. 20

    Cover leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days.