Ingredients
4 - 5 cup all-purpose flour (spooned and leveled)
1/4 cup granulated sugar
2 1/4 tsp. instant yeast ((1 package))
1/2 tsp. salt
3/4 ml water
1/2 ml whole milk
1/4 cup unsalted butter (cut into 4 slices)
1 egg (at room temperature)
6 tbsp. unsalted butter (very soft)
3/4 cup brown sugar (light or dark, packed)
2 tbsp. ground cinnamon
4 oz. block cream cheese (room temperature)
5 tbsp. unsalted butter (room temperature)
1 1/2 cup powdered sugar
salt (pinch of)
1 tsp. pure vanilla extract
Directions
- 1
Combine 3 cups of flour, sugar, yeast, and salt in a large bowl and whisk to combine.
- 2
Combine water, milk, and sliced butter in a medium microwave safe bowl or cup and microwave in 10 second bursts until butter just melts and mixture feels warm but not hot.
- 3
Whisk egg into water mixture.
- 4
Pour wet ingredients over flour mixture and mix until very thick and sticky dough forms.
- 5
Add another 1 cup of flour to dough and mix until it starts coming together into ball.
- 6
Knead dough, adding flour as needed, until it's smooth, elastic, and slightly tacky.
- 7
Cover dough and set aside for 20 minutes.
- 8
Turn rested dough onto lightly floured work surface and roll out into a roughly 14x10 inch rectangle.
- 9
Spread softened butter over dough, leaving a roughly 1/2 inch border along edges.
- 10
Sprinkle sugar and cinnamon evenly over butter.
- 11
Roll dough into a log, cut off about 1/2 inch off each end, and cut into 12 even rolls.
- 12
Arrange rolls cut side up in a 9x13 inch baking dish.
- 13
Cover rolls and set aside in a warm place for about 45 minutes or until about doubled in size.
- 14
Uncover rolls, place into preheated oven, and bake for 25-30 minutes or until golden brown on top.
- 15
Combine icing ingredients and cream together until smooth.
- 16
Spread icing on top of still warm cinnamon rolls.