Cinnamon Rolls with Cream Cheese Glaze

Saturday morning was bitterly cold here in Manhattan. The apartment was freezing, even with multiple layers, my favorite robe and fuzzy slippers.

I prepared the coffee as these cinnamon rolls were baking in the oven. The spicy smell of the cinnamon awoke Mike from sleep.

Hot out of the oven, they received a beautiful, shiny coat of cream cheese glaze.

Into the cake stand, onto the table and into our cold, empty bellies.

I might just be able to make it through another cold New York day after all.

Cinnamon Rolls with Cream Cheese Glaze

adapted from Bon Appetit (March 2008)

Download Recipe: PDF | Word

Ingredients

Dough:

 

• 1 cup whole milk


• 3 tablespoons unsalted butter


• 3 1/2 cups unbleached all purpose flour, divided


• 1/2 cup sugar


• 1 large egg


• 2 1/4 teaspoons rapid-rise yeast (or 3/4 teaspoon SAF Instant Yeast)


• 1 teaspoon table salt


• Nonstick vegetable oil spray

 

Filling:

 

• 3/4 cup light brown sugar


• 2 tablespoons ground cinnamon


• 4 tablespoons unsalted butter, room temperature

 

 

Glaze:

 

• 4 tablespoons cream cheese, room temperature


• 4 tablespoons unsalted butter, room temperature


• 1/2 cup powdered sugar


• 1/4 teaspoon vanilla extract

Preparation Instructions

For dough:

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is about 110 degrees, 30 to 45 seconds.

Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.

Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

 

For filling:

Mix brown sugar and cinnamon in medium bowl.

 

Punch down dough. Transfer to floured work surface. Roll out to 15 x 11-inch rectangle.

Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter.

Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, refrigerate overnight.

In the morning, remove rolls from refrigerator and let rise in warm draft-free area until almost doubled in volume, ninety minutes to two hours.

Preheat to 375 degrees. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

 

For glaze:

 

 

 

 

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.