The Best Cinnamon Rolls Ever by
For the dough:
¾ cup cold milk
2 ¼ teaspoons active yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups bread flour
3/4 teaspoon salt
For the filling:
2/3 cup dark brown sugar
1 ½ tablespoons ground cinnamon
1 teaspoon ground nutmeg
¼ cup unsalted butter, softened
For the cream cheese frosting:
4 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 cup powdered sugar
½ teaspoon vanilla extract
1. Add dry ingredients, flour, yeast, sugar, salt, to the bowl. Make a well.
2. Add melted butter, eggs and milk. Stir the ingredients.
3. Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be
slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a
4. Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½
hours, or until doubled in size.
5. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread
softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
6. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then
gently rub in into the butter a little. Tightly roll dough up, starting from the 9 inch side and place seam side down making
sure to seal the edges of the dough as best you can. Cut into 1 inch sections with a serrated knife or floss. You should get
9 large pieces.
7. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with
parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let
rise again for 30 minutes.
8. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just
slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want
them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.
9. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract.
Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.