1. Scald the milk (bring it to a boil and immediately remove from heat). Allow it to cool to a warm (not hot) temperature (~110-115ºF). 2. Add the yeast to the milk and mix well. Set aside and rest for 5-7 minutes. 3. In a stand mixer bowl, add flour, butter, granulated sugar, salt, and activated yeast mixture. With a dough hook, stir, then then knead on low for about 15-20 minutes, just before it reaches window pane texture. 4. Turn out the dough onto a prep surface and knead until it has a window pane texture (when thinned out, light comes through it without the dough breaking). 5. Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let it rise for 60-90 minutes until doubled in size.
While dough is rising, prepare the filling:
1. mix brown sugar, cinnamon, and nutmeg in a bowl until fully mixed. 2. Add the butter, and mix until incorporated. Set aside.
Once the dough has finished rising:
1. Turn out the dough onto prep surface. Flatten to remove the air bubbles. 2. Roll the dough out into approx. 1”/2cm thick in a rectangular shape, then fold and press it into thirds. 3. Flip the dough and roll out to a 12×18”/30x45cm rectangle, about 1/2”1cm thick. 4. Spread filling evenly onto rolled dough, leaving a 1/2”/1cm edge. 5. With a wheel pastry cutter or pizza cutter, cut the dough into thirds (widthwise, perpendicular to the longer side), then cut each third into thirds again to make 9 rolls. 6. Roll each strip and tuck the end into the roll. Place the rolls, tucked side down, into a 9×13”/22x33cm baking dish lined with parchment paper. 7. Tent the rolls with plastic wrap, and let them rise again for 15-30 minutes. 8. While rolls are rising, preheat the oven to 350ºF/180ºC.
While the oven preheats, prepare the icing:
1. Beat cream cheese, butter, vanilla extract, and powdered sugar until smooth. Set aside.
Once the oven is preheated:
1. Bake the rolls for 20-25 minutes, until lightly golden on the top. 2. Immediately after removing the rolls from the oven, spread a layer of icing onto them.
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Cinnamon Rolls with Cream Cheese Icing
Yield: 9 rolls
See how I made it [here](https://youtu.be/9MdEwiQar5k).
*Ingredients*
**For dough:**
* 250ml milk
* 113g unsalted butter, room temperature
* 70g granulated sugar
* 7g active dry yeast
* 600g all purpose flour
* 10g salt
**For filling:**
* 220g brown sugar
* 113g unsalted butter, softened
* 2 tbsp cinnamon
* Pinch of nutmeg
**For Icing:**
* 120g cream cheese, softened
* 113g unsalted butter, softened
* 2 tsp vanilla extract
* 250g powdered sugar
*Method*
1. Scald the milk (bring it to a boil and immediately remove from heat). Allow it to cool to a warm (not hot) temperature (~110-115ºF).
2. Add the yeast to the milk and mix well. Set aside and rest for 5-7 minutes.
3. In a stand mixer bowl, add flour, butter, granulated sugar, salt, and activated yeast mixture. With a dough hook, stir, then then knead on low for about 15-20 minutes, just before it reaches window pane texture.
4. Turn out the dough onto a prep surface and knead until it has a window pane texture (when thinned out, light comes through it without the dough breaking).
5. Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let it rise for 60-90 minutes until doubled in size.
While dough is rising, prepare the filling:
1. mix brown sugar, cinnamon, and nutmeg in a bowl until fully mixed.
2. Add the butter, and mix until incorporated. Set aside.
Once the dough has finished rising:
1. Turn out the dough onto prep surface. Flatten to remove the air bubbles.
2. Roll the dough out into approx. 1”/2cm thick in a rectangular shape, then fold and press it into thirds.
3. Flip the dough and roll out to a 12×18”/30x45cm rectangle, about 1/2”1cm thick.
4. Spread filling evenly onto rolled dough, leaving a 1/2”/1cm edge.
5. With a wheel pastry cutter or pizza cutter, cut the dough into thirds (widthwise, perpendicular to the longer side), then cut each third into thirds again to make 9 rolls.
6. Roll each strip and tuck the end into the roll. Place the rolls, tucked side down, into a 9×13”/22x33cm baking dish lined with parchment paper.
7. Tent the rolls with plastic wrap, and let them rise again for 15-30 minutes.
8. While rolls are rising, preheat the oven to 350ºF/180ºC.
While the oven preheats, prepare the icing:
1. Beat cream cheese, butter, vanilla extract, and powdered sugar until smooth. Set aside.
Once the oven is preheated:
1. Bake the rolls for 20-25 minutes, until lightly golden on the top.
2. Immediately after removing the rolls from the oven, spread a layer of icing onto them.
Serve warm, add additional icing if desired.