Cinnamon Rolls with Stupid Amounts of Cream Cheese Frosting
Cinnamon Rolls with Stupid Amounts of Cream Cheese Frosting
They say there’s nothing like a well-balanced, nutritious breakfast to start your day, to which I say, “To hell with that.” Breakfast is the best excuse to eat dishes that are practically dessert, all before ten a.m. and minus the guilt. Cinnamon rolls are a gooey and excellent way to ignore the food pyramid and go hog wild on cream cheese frosting, which, frankly, should cover the entire food pyramid. Because have you eaten anything that doesn’t taste better with more cream cheese frosting? No, you haven’t.
Ingrediënten
- 1 cup warm water between 105 and 115ÂşF
- 2 ¼-ounce envelopes active dry yeast (4½ teaspoons)
- 1 cup granulated sugar
- 5 tablespoons plus 1 stick unsalted butter melted
- 2 teaspoons vanilla extract
- 1 egg at room temperature, beaten
- 3Âľ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon kosher salt
FOR THE ICING
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- Pinch of kosher salt
Instructies
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and 2 tablespoons of the granulated sugar.
- Let stand for 5 minutes, until the yeast is frothy.
- Add 5 tablespoons of the melted butter, the vanilla, and the egg and mix to combine.
- In a large bowl, stir together the flour, 6 tablespoons of the granulated sugar, and the salt to combine.
- With the mixer on low speed, gradually add the flour mixture and mix until the dough pulls away from the side of the bowl and forms a ball, about 5 minutes.
- Continue to mix until the dough is shiny and elastic, about 5 minutes.
- Transfer the dough to a greased bowl and let rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, in a medium bowl, combine the remaining ½ cup granulated sugar with the light brown sugar, cinnamon, and salt.
- Set aside.
- Grease a 12-inch cast-iron skillet with nonstick spray.
- On a lightly floured surface, roll out the dough to a 16 by 14-inch rectangle.
- Depending on the climate, you may need to add additional flour to make the dough thicker.
- Spread the remaining melted butter over the surface of the dough and sprinkle with the cinnamon-sugar mixture.
- Starting from one long side, roll the dough into a tight log.
- Cut a 1-foot-long piece of unflavored dental floss.
- Slide it under the cinnamon roll log and cross the ends over the top to cut the log into 2½-inch-thick rolls.
- If you do not have floss, use a serrated knife, wiping the blade clean after each cut.
- Place the cinnamon rolls in the prepared cast-iron skillet and cover with plastic wrap.
- Let rise in a warm place for 30 minutes.
- Preheat the oven to 325ÂşF.
- Bake the cinnamon rolls for 45 minutes, until cooked through.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until combined.
- Gradually add the confectioners’ sugar, vanilla, milk, and salt and beat until light and fluffy.
- Spread the icing over the cinnamon rolls and serve warm.
Notes / Tips / Wine Advice:
LITERALLY CAN’T EVEN
Make these cinnamon rolls your own. Switch up the spices by adding some ground coriander, ginger, or nutmeg. Fold in some orange zest for a fresh kick, or top with chopped nuts or dried fruits. And who could forget chocolate!
JUST THE TIPS
If you prefer a smaller cinnamon roll, simply cut the rolls into 1-inch pieces, use two 12-inch cast-iron skillets, and bake for 35 minutes.
