My Family's Favorite Cinnamon Rolls

There's just something so wonderful about indulging in a pan of cinnamon rolls fresh out of the oven—especially on a Saturday morning. It reminds me of my childhood, where 'homemade' cinnamon rolls meant popping open a can of Pillsbury's finest and counting down the moments until I could spread the little puck of icing all over the scrumptious, golden-brown rolls. Fast-forward to today, where I do my best to feed my family (mostly) from-scratch, cinnamon rolls look different but all the cozy-vibes are still there. Here's the recipe I make several times a year, much to the delight of my kiddos. 

Note:  With two rise steps, these do take some prep time, but it's well worth it!

For the dough

3/4 c whole or 2% milk

2 1/4 tsp active yeast

1/4 c granulated sugar

1 Becker Farm's egg and 1 egg yolk, at room temperature

1/4 c butter, melted 

3 c bread flour, plus more when rolling out the dough

3/4 tsp kosher salt

 

For the filling

2/3 c brown sugar (dark or light, your preference)

1 1/2 TBSP ground cinnamon

1/4 c butter, softened 

 

For the frosting

4 oz cream cheese, softened

3 TBSP butter, softened

3/4 c powdered sugar

1 tsp vanilla extract

 

Directions: 

1. To prepare the dough: in a small bowl, add the milk and microwave for about 40 seconds (you want the milk to be about 110°F). Pour the warmed milk into the bowl of an electric mixer and add the yeast, sugar, egg, egg yolk, and melted butter. Using the dough hook attachment, combine these ingredients while adding in the flour and salt. On medium-speed, allow the mixer to continue kneading the dough for about 7 to 8 minutes.  If the dough appears to be too sticky (by sticking to the bottom of the mixer), add in up to 2 TBSP more of the bread flour. If you do not have an electric mixer, use a regular bowl, mix ingredients together with a spoon, and knead for the same length of time, using your hands, on a clean, well-floured surface. 
2. Once the dough is prepared, transfer it to an oiled bowl and cover the bowl with a towel, allowing the dough to rise in a warm spot for about 1 to 1.5 hours (or until the dough is doubled in size).
   
3. On a clean, floured surface, roll out the prepared dough to a rectangle measuring 14" x 9". Then, spread the softened butter across the entire surface. 
4. To prepare the filling: in a small bowl, combine the brown sugar and cinnamon. Spread this mixture evenly across the buttered dough surface. It will seem like a lot, but you will want to use all of it.  
5. Beginning with the short-side of the dough rectangle, tightly roll the dough into a log.  Lightly pinch the dough together to form a seam and then place it seam-side down on your workspace. Using a serrated knife, cut the log into nine approximately 1" thick sections.
6. Spray a 9" pie pan or baking dish and arrange the rolls into the pan (cut-side down). Cover the pan with a towel and allow to rise in a warm spot again for about 30-45 minutes. (Alternatively, if you are prepping these ahead to bake the next morning, cover with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator and set pan on the countertop for about 30-45 minutes).
7. Pre-heat the oven to 350°F and bake the rolls for 20-25 minutes or until lightly golden-brown in color. Place pan on a cooling rack and wait about 10 minutes before frosting. 
8. To prepare the frosting: in the bowl of an electric mixer, add the softened cream cheese and butter; combine until smooth using the paddle attachment. Then, add the powdered sugar and vanilla extract; beat until fluffy. Once the rolls have cooled somewhat, spread over the rolls and savor every bite!