Categories: Breakfast
Ingredients
- For Rolls:
- 1 cup warm milk
- 2 eggs, at room temp
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1 tsp salt
- 4 1/2 cups bread flour
- 2 1/2 tsp bread machine, instant or fast-rising active dry yeast
- 1 cup brown sugar
- 2 1/2 tbsp. cinnamon
- 1/3 cup butter, softened
- For Frosting:
- 4 oz. cream cheese, softened
- 2 tbsp. butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
Directions
-
Make Rolls: Preheat oven to 200. Pour milk, eggs, melted butter, white sugar and salt into the bowl of a stand mixer; stir together by hand. Add flour and yeast; mix with the dough hook on low speed until mixture forms a neat ball and cleans bowl sides, 5-10 minutes. Turn off oven. Cover bowl with plastic wrap, then transfer to oven with door ajar 10 minutes. Close oven door and let dough rise until doubled in size, about 1 hour, 10 minutes.
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Turn dough out onto a floured surface; cover and let rest 10 minutes. Meanwhile, stir together brown sugar and cinnamon in a small bowl.
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Roll dough out to a 12×20-inch rectangle. Spread with softened butter and sprinkle with cinnamon mixture, leaving a 1-inch border along 1 long end. Brush border with water.
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Starting from the other long end, tightly roll up dough to form a log. Pinch edge to seal seam. Use a length of unwaxed, unflavored dental floss or a serrated knife to cut log into 12 rolls. Arrange rolls, with a little space between them, on a parchment-lined 10×15-inch rimmed baking sheet.
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Cover and let rise until nearly doubled, about 45 minutes. Or store in the fridge up to 1 day and let stand 30 minutes before baking.
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Preheat oven to 375. Bake rolls until golden brown, 15-20 minutes. Use a paring knife to pull up center-most roll. If dough is still sticky and raw-looking, return pan to oven and bake 5 minutes more.
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Meanwhile, make frosting: Beat together cream cheese, butter, powdered sugar, vanilla and salt. Spread hot rolls with half of frosting. Cool in pan 10 minutes, then spread with remaining frosting. Serve warm.