Ooey-Gooey Cinnamon Rolls with Cream Cheese Frosting

Steps

1. 1

   Combine all the dough ingredients and mix until the dough comes together. If using a mixer, mix on medium speed.

2. 2

   Knead the dough until smooth and slightly tacky but not sticky. If mixing in a stand mixer, it is ready when it starts to pull away from the sides of the bowl.

3. 3

   Lightly grease a bowl with a little oil or butter and place the dough inside. Cover and leave in a warm place until doubled in size, about 30–40 minutes. The author’s suggested warm-proofing option is to briefly warm the oven, turn it off, and proof the covered dough inside.

   Start 40-minute timer
4. 4

   Mix the softened butter, dark brown sugar, and cinnamon until well combined.

5. 5

   On a floured surface, roll the dough into a rectangle and spread the filling evenly over it.

6. 6

   Cut the dough into equal strips, roll each strip tightly, and arrange the rolls in a lined baking pan.

7. 7

   Cover the pan and proof the rolls again in a warm place until puffy, about 25–30 minutes.

   Start 30-minute timer
8. 8

   Pour the heavy cream evenly over and around the rolls.

9. 9

   Bake on the middle rack at 350°F (180 °C) (180°C (350 °F)) for 25–30 minutes, until the tops are lightly golden.

   Start 30-minute timer
10. 10

    Beat the cream cheese and butter until smooth.

11. 11

    Add the powdered sugar and vanilla extract, then mix until creamy. Add a little milk if needed to reach a spreadable consistency.

12. 12

    Spread the frosting over the warm cinnamon rolls.