The Cinnamon Rolls Project
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 rolls
Ingredients
  • Dough:
  • ¾ cup warm milk (2% or whole milk, 105°F to 110°F)
  • .25 ounce dry active yeast (1 pack)
  • 2 teaspoons sugar
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ⅓ cup granulated sugar
  • ¼ cup yogurt (Greek, 2% or whole milk)
  • 1 large egg, beaten
  • ¼ cup milk (2% or whole milk)
  • 4 cups all-purpose flour, divided
  • 1 teaspoon salt
  • Filling:
  • ¾ cup packed light brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • Frosting:
  • 4 ounces cream cheese, softened
  • 1½ tablespoons softened unsalted butter
  • 1½ cups confectioners’ sugar
  • 1-2 tablespoon whole milk
Instructions
  1. In a medium bowl, combine ¾ cup warm milk, 2 teaspoons sugar and yeast, stirring gently. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter, sugar, yogurt, beaten egg, and ¼ cup milk.
  3. In a large bowl, sift 3½ cups flour and salt. Stir half of the flour mixture into butter mixture. With the mixer on low, add the yeast mixture until just until combined. Mix in the remaining flour mixture.
  4. Remove the paddle attachment and replace with the dough hook. Add remaining ½ cup flour. Knead with the dough hook at medium speed until smooth and elastic, about 2 minutes.
  5. Spray a large bowl with non-stick baking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm (or in your oven using the proof setting) until doubled in size, about 1 hour.
  6. Grease two 10-inch round cake pans with butter and set aside.
  7. In a small bowl, combine brown sugar and cinnamon.
  8. Lightly punch down dough then turn out dough onto a lightly floured surface, and roll into an 18x12 inch rectangle.
  9. Spread 4 tablespoons of butter onto the rolled dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over the dough border without filling (to help seal the dough).
  10. Starting with the long side without the egg, tightly roll dough into a log, pinching the seam to seal (the egg helps the seal). Using a piece of thread, trim the ends of the log to create an even spiraled, starting point. Mark the log into 1-inch sections then, using the thread, slice the roll into 1-inch rolls. Place the rolls in the prepared pans. Let rise in a warm place (or the oven on the proof setting) until puffed and rolls are touching, about 30-45 minutes.
  11. Preheat oven to 350°F. Bake the rolls until a baking pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  12. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter at medium speed until creamy, 1-2 minutes. With the stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/cinnamon-roll-project/