Description
Delicious homemade cinnamon rolls topped with cream cheese frosting.
Ingredients
Scale
- 1 cup (240 ml) milk (very warm)
- 2 ¼ teaspoons instant yeast
- ½ cup (1 stick, 113 g) unsalted butter
- 1 teaspoon kosher salt
- 2 large eggs (room temperature)
- 4–4 1/2 cups (480–540 g) all purpose flour
- ½ cup (99 g) granulated sugar
- ½ cup (113 g) unsalted butter (very soft)
- ¾ cup (160 g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup (170 g) miniature chocolate chips
- ⅓ cup (80 ml) heavy cream (for pouring over the rolls)
- 4 ounces cream cheese (softened)
- 2 ½ tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 g) confectioners sugar
- ¼ cup unsweetened cocoa powder
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Let the mixture sit for 5-10 minutes until foamy.
- Add the eggs, butter, salt and sugar.
- Add in 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double (about 1 – 1 ½ hours).
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24 by 15 inch rectangle.
- Spread the cinnamon filling over the whole dough rectangle.
- Cut the dough into 12 equal strips. Roll up each strip into a spiral and place spiral side up into a lightly greased 9×13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off.
- Once the rolls have risen, pour the heavy cream over the top of the rolls.
- Bake at 375 degrees for 20-22 minutes, until lightly golden brown.
- While the rolls are cooling, prepare the cream cheese frosting by creaming the cream cheese and butter together and then adding in remaining ingredients. Mix until smooth.
- Frost cooled rolls.
Notes
- To proof in your oven: Preheat your oven at its lowest temperature for 1-2 minutes, then turn it off. Place your bowl of covered dough in after it’s off.
- The dough should be tacky and will still be sticking to the sides of the bowl.
- Check the internal temperature of the rolls; it should read 190F.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg