the best holiday tradition: making cinnamon rolls

By Ambitious Kitchen · 180 min

Ingredients

Instructions

1. Warm the milk in the microwave for 45 seconds to 1 minute, until it reads 115°F and feels like warm bath water.
2. Put the warm milk in a stand mixer bowl with the paddle attachment and sprinkle the yeast over it. If using active dry yeast, add the sugar now and let it sit until foamy, about 5 minutes. Otherwise add the sugar, then the melted and cooled butter, the egg and the egg yolk. Mix on medium speed for 30 seconds until well combined.
3. Off the mixer, stir in the flour and salt with a wooden spoon until a dough starts to form.
4. Fit the dough hook and knead on medium speed for 8 to 10 minutes, until soft and slightly sticky. If it sticks to the bottom of the bowl, add 1 to 3 tablespoons of bread flour, one tablespoon at a time. Alternatively, knead by hand for 8 to 10 minutes on a well-floured surface. Meanwhile, warm a clean dish towel in the dryer.
5. Lightly grease a large bowl with olive oil and put the dough in it. Cover with plastic wrap and the warm towel and let it rise until doubled, 1 to 1½ hours. It is ready when a finger pressed about 1 inch into the dough leaves an indentation that does not bounce back straight away.
6. Dust a surface generously with flour, turn out the dough and roll it into a 10 × 14-inch rectangle.
7. Spread the softened butter over the dough, leaving a ¼-inch margin along the far short side. Mix the brown sugar and cinnamon, sprinkle over the butter and rub it in gently with your hands.
8. Starting from the short side without the margin, roll up the dough very tightly. Pinch the far edge to seal, and place the log seam side down. Cut ½ inch off each end and discard or bake separately. Gently push both ends inwards so the log compacts.
9. Cut the log into nine 1-inch slices using unflavored dental floss or a serrated knife.
10. Line a 9×9-inch or 11×7-inch pan with parchment. Place the rolls in it, cover with plastic wrap and a towel, and let them rise again for 45 minutes to 1 hour, until puffed, doubled and touching.
11. Meanwhile, preheat the oven to 350°F.
12. Remove the wrap and towel and bake until golden brown on the edges, 20 to 25 minutes. Do not overbake. Cool for 10 minutes.
13. Beat the cream cheese, powdered sugar, butter and vanilla on low speed for 30 seconds, then on medium-high for 1 to 2 minutes, until smooth and fluffy. Whisking by hand also works. Spread over the warm rolls and serve.
14. To store, cover the pan with plastic wrap and foil, or keep individual rolls in airtight containers or silicone bags in the fridge for up to 5 days. Reheat single rolls in the microwave in 15-second bursts until warm.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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EggMilkBrown sugarCream cheese