Homemade Cinnamon Rolls

Instructions

1. 01

   In a small saucepan add milk and the water and heat until an instant thermometer reads 110℉ Any hotter and you can kill the yeast.

2. 02

   Stir in the active dry yeast. Set a timer for 10 minutes to allow the yeast to activate.

3. 03

   Meanwhile add the melted (and slightly cooled) unsalted butter, sugar, salt and crack an egg into the bowl of your stand mixer. Mix until combined.

4. 04

   Add roughly half of the flour into your stand mixer and mix until incorporated. The mixture will be crumbly.

5. 05

   Next, pour in the yeast mixture.

6. 06

   Mix until combined and then add in the remaining flour mixture. Stop mixing once the flour is just about all the way incorporated.

7. 07

   Switch over to the dough hook attachment and mix on low speed for 8 minutes.

8. 08

   Remove the dough from the hook and shape into a ball. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm dry place for 1 hour.

9. 09

   Preheat your oven to 350℉ (180℃) and grease a 9x13 baking dish.

10. 10

    In a bowl, measure and add dark brown sugar, granulated sugar and ground cinnamon. Mix well until combined.

11. 11

    Once your dough has risen, use your hand to punch or press out the air to deflate the dough.

12. 12

    Turn the dough out on to a lightly floured surface. Dust your rolling pin and roll the dough out to an (approximate) 16x10 rectangle.

13. 13

    Use an offset spatula to spread the softened butter out evenly, corner to corner, leaving a 1/2-inch (on one of the longer sides) unbuttered. See notes for how I get super soft spreadable butter.

14. 14

    Evenly sprinkle the cinnamon sugar over top, avoiding the unbuttered edge.

15. 15

    Starting at the long side (coated with butter and sugar) roll towards the opposite side (the unbuttered edge). The seam should be on the bottom.

16. 16

    Use unflavored floss (or a kitchen knife) to cut the dough in half. Floss really works best here because you avoid smashing or flattening the log.

17. 17

    Slide the floss underneath the dough, overlap the threads and pull the ends of the thread, cutting through the dough. Sort of like tying a shoe but without making any loops or knots.

18. 18

    Then slice the two halves in half so you have 4 equal sections. Then slice each of the four sections into thirds.

19. 19

    Arrange the 12 cinnamon roll slices in your prepared pan. Any cinnamon sugar that escaped, I sprinkle back into the cinnamon rolls crevices.

20. 20

    Bake on the middle rack of your preheated oven for 25 minutes. Rotate the pan halfway through baking to ensure even baking and browning.

21. 21

    In a medium mixing bowl, add softened cream cheese, softened unsalted butter and a pinch of fine salt. Using a hand mixer, blend until smooth.

22. 22

    Sift 4 cups powdered sugar into a separate bowl. Add 1 cup (go ahead and just eyeball it) sifted powdered sugar to the cream cheese mixture with a splash of milk or half & half. Mix until smooth. Repeat, adding more powdered sugar and milk until both have all been used.

23. 23

    Add in the vanilla and mix until incorporated.

24. 24

    Once the cinnamon rolls have come out of the oven, let cool about 10 minutes before frosting.

25. 25

    Add dollops of the cream cheese icing over top of each cinnamon roll and use an offset spatula to gently spread.

26. 26

    Serve warm and enjoy!