Why I Only Make 4 Cinnamon Rolls

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. In a medium bowl, whisk together the flour, sugar, yeast and salt.
2. In a small jug, whisk together the egg yolk, milk and melted butter.
3. Stir the wet ingredients into the flour mixture until a thick, sticky dough forms.
4. Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1½ to 2 hours, until doubled.
6. In a small bowl, stir together the softened butter, brown sugar, cinnamon and salt for the filling.
7. Grease and line a 6-inch (15 cm) round baking dish with parchment.
8. Roll the dough into a 5 x 15 inch (13 x 38 cm) rectangle. Spread the filling evenly almost to the edges, then roll tightly from a short end into a log.
9. Cut the log into 4 equal rolls with a serrated knife and place them cut-side up in the dish.
10. Cover and proof in a warm place for 1½ to 2 hours, until doubled.
11. Towards the end of proofing, preheat the oven to 375°F (190°C).
12. Brush the rolls with egg wash and bake about 20 minutes, until golden brown. Cool 10 minutes.
13. Whisk the cream cheese, softened butter and vanilla until smooth, then mix in the powdered sugar.
14. Spread the frosting over the warm rolls.
15. Serve warm. Store leftovers airtight in the refrigerator up to 3 days; reheat in the microwave 15 to 20 seconds.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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