Soft Cinnamon Rolls with Cream Cheese Frosting

Instructions

Making the Dough

1. Place all the butter for the dough, filling, and frosting on the counter to soften before beginning. It should be very soft and spreadable for each component but not fully melted. Then warm up the whole milk to approximately 100–110°F. It should feel comfortably warm, but not hot.
2. Combine the dry ingredients in the bowl of a stand mixer fitted with the dough hook (Caputo ‘00’’ Bread Flour, sugar, instant yeast, and salt).
3. Add the wet ingredients (warm milk, egg, and vanilla extract). Mix on medium-low speed until a shaggy dough forms.
4. Increase the mixer to medium and knead for 4–5 minutes. The dough does not need to be completely smooth at this stage. This initial mixing allows the flour to hydrate and begins developing the gluten structure before the butter is added.
5. Turn the mixer back down to low and add the softened butter in 3 additions, allowing each portion to mostly incorporate before adding the next. The dough may temporarily look separated. Continue mixing rather than adding additional flour.
6. Once all of the butter is incorporated, knead for an additional 5–7 minutes, or until the dough is smooth, elastic, and soft. The finished dough should be slightly tacky but manageable.
7. Transfer the dough to a lightly greased bowl and cover. Allow to rise in a warm place for 1–1½ hours, or until approximately doubled in size.

Prepare the Filling

8. Mix the softened butter, brown sugar, cinnamon, cardamom, nutmeg, vanilla, and salt until evenly combined and spreadable.

Forming Cinnamon Rolls

9. Transfer the risen dough to a very lightly floured work surface. Roll into approximately a 14 × 18-inch rectangle.
10. Spread the cinnamon sugar butter filling evenly over the dough, leaving approximately ½ inch uncovered along one long edge. This edge will be the end of your rolls.
11. Here’s our secret… Take out the baking pan you are planning to use. Spread a thin layer of excess filling across the bottom of the dish. This is where you will place your rolls for the final proof!
12. Now you can begin shaping your rolls with a pizza cutter. For 12 rolls, slice 1 strip along the width of the dough. For EXTRA large rolls, slice up 1.5–2-inch strips.
13. Starting from the opposite long edge, roll each strip of dough into a log without compressing the roll.
14. Place each roll evenly on your cinnamon sugar butter-lined baking dish. Repeat with the remaining dough.
15. Cover the baking dish and allow the rolls to proof for another 45 minutes–1 hour, until you see the dough double in size. Don’t worry if the rolls aren’t touching just yet! They will fill up your pan in no time.

Baking Cinnamon Rolls

16. Preheat the oven to 350°F.
17. Once the oven is ready, you can spoon approximately 1 tablespoon of whole milk or heavy cream over each one for an extra-soft finish.
18. Bake for 25–30 minutes in a metal pan or 28–35 minutes in a glass baking dish, until golden and baked through. If you have an instant-read thermometer, the center of a roll should reach approximately 190°F.

Prepare the Frosting While Baking

19. Add the softened cream cheese and butter to the base of a stand mixer fitted with the paddle attachment. Start combining at a low speed and gradually add the powdered sugar, followed by the vanilla and salt. Then add the milk gradually until the frosting reaches your desired consistency.
20. Allow the cinnamon rolls to cool for about 5 minutes before frosting. For a softer, partially melted finish, spread the cream cheese frosting over the rolls while they are still warm.
21. Slice up, serve, and enjoy these one of a kind cinnamon rolls!

Notes

• Do not add extra flour if the dough looks slippery after adding the butter. Continue kneading and allow the gluten to develop.