Ingredients
Equipment
Method
- In a large bowl or the bowl of your stand mixer, combine the warmed milk and a pinch of granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy and bubbly. If it doesn't foam, your yeast may be old and need to be replaced.1 cup whole milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- To the activated yeast mixture, add the ¼ cup granulated sugar, the room temperature egg, melted butter, and salt. Stir to combine.0.25 cup granulated sugar, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon salt
- Gradually add 3 ¾ cups of the all-purpose flour to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until the dough just starts to come together.3.75 cups all-purpose flour
- Continue to mix on medium-low speed (or knead by hand on a lightly floured surface) for 6-8 minutes, adding the remaining ¼ cup of flour only if the dough is excessively sticky. The dough should be smooth, elastic, and pull away from the sides of the bowl.
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, in a medium bowl, cream together the softened ½ cup butter, packed brown sugar, cinnamon, and nutmeg (if using) until well combined and forms a paste-like consistency.0.5 cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm) and about ¼ inch thick. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small ½-inch border on one of the long edges.
- Starting from the long edge *without* the border, tightly roll up the dough into a log. Pinch the seam to seal the log securely. Using a sharp knife or dental floss (which gives a cleaner cut), slice the log into 12 equal rolls, about 1 ½ inches thick.
- Arrange the cinnamon rolls cut-side up in a greased 9x13 inch baking dish. Ensure they are slightly touching but with a little space between them as they will expand. Cover the dish loosely with plastic wrap or a damp kitchen towel and let them rise in a warm place for another 30-45 minutes, or until puffy and almost doubled in size.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Once preheated, remove the cover from the baking dish and bake for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened ½ cup butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired drizzly consistency.8 ounces cream cheese, 0.5 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons whole milk
- As soon as the cinnamon rolls come out of the oven, generously spread the warm cream cheese frosting over the hot rolls. The residual heat will melt the frosting into the crevices, creating those irresistible gooey pockets. Let them cool slightly before serving.
Notes
For optimal freshness, store at room temperature for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 2 months.