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Pillowy soft cinnamon rolls, breakfast, Sunday morning, cream

Perfect Pillowy Cinnamon Rolls with Cream

Pillowy soft, slightly roughly bread. Rich, warm cinnamon filling. Oozing with cartelized brown sugar and butter. All topped with creamy, sweet but slightly tangy cream cheese frosting, that melts into the still warm-from-the-oven goddess. Friends, this is the stuff of dreams!
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Prep Time: 30 minutes
Cook Time: 22 minutes
Rise Time: 1 hour 10 minutes
Total Time: 2 hours 2 minutes
Course: Breakfast, Snack
Cuisine: American, European
Keyword: baked goods, Cinnamon Rolls
Servings: 12 Rolls
Calories: 621kcal
Author: Kendra Boettner

Equipment

Ingredients

Dough

  • 1 Cup Warm Milk (About 110 degrees F)
  • 2.5 Teaspoons Active Dry Yeast
  • 2 Large Eggs (At room temperature)
  • ⅓ Cup Salted Butter (Melted, but not over 110 degrees F)
  • ½ Cup Granulated Sugar
  • 1 Teaspoon Salt
  • 3-4 Cups Bread flour

Filling

  • ½ Cup Salted Butter (Almost Melted)
  • 1 Cup Brown Sugar (Packed)
  • ¼ cup Cinnamon
  • ½ Cup Heavy Cream reserved to pour over rolls just before baking

Frosting

  • 8 Ounces Cream Cheese (Softened)
  • ¼ Cup Salted Butter (Softened)
  • 2 Cups Powered Sugar
  • 1 tablespoon vanilla extract

Instructions

Dough

  • Bloom yeast according to package instructions
  • Add milk, eggs, butter and sugar. Mix until combined.
  • Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 
  • To knead, beat with dough hook on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a smooth dough.
  • Loosen the dough and remove with hands. Spray the bottom and sides of bowl with nonstick spray, then return dough to original bowl. 
  • Cover the bowl with wax paper (not a towel here, this can stunt the rising process of your dough)
  • Set the bowl in a warm place and allow the dough to rise until double.

Adding the Filling

  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Dust a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with flour. 
  • Flour a rolling pin and roll the dough to about a 24x15" rectangle. 
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style. 
  • Cut into 12 slices and place in a greased 9x13 baking pan.
  • Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  • Preheat the oven to 375 degrees.
  • Warm the heavy cream until the chill is off. 
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.

Frosting

  • In a large bowl, combine the softened cream cheese and butter. Blend well.
  • Add in vanilla extract and the powdered sugar. Beat until combined.
  • Spread the frosting over the warm rolls.

Nutrition

Calories: 621kcal | Carbohydrates: 85g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 104mg | Potassium: 167mg | Fiber: 2g | Sugar: 48g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 3mg
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