My Mom makes the most delicious cinnamon rolls. I remember one time, when I was a teenager, I tried to help her out making them.
They turned out so huge that Mom had to cut them in half before serving – there’s no way anyone could have eaten one of them. (Or so she thought…) However, Mom didn’t use cream cheese topping because she thought they were sweet enough on their own. I am just the opposite. Bring me any amount of sugary goodness and I’ll be happy to eat it with a smile!
Ingredients
1 cup whole milk
3 Tbsp unsalted Land O Lakes butter
3 1/2 cups (or more) Gold Medal all purpose flour, divided
1/2 cup Domino sugar
1 large Eggland’s egg
2 1/4 tsp rapid-rise yeast
1 tsp salt
Softened butter for greasing
Filling:
3/4 cup (packed) golden brown sugar
2 Tbsp McCormick ground cinnamon
1/4 cup (1/2 stick) unsalted Land O Lakes butter, room temperature
Glaze:
4 oz. Philadelphia cream cheese, room temperature
1 cup Domino powdered sugar
1/4 cup (1/2 stick) unsalted Land O Lakes butter, room temperature
1/2 tsp vanilla extract
Instructions:
Dough: Heat milk and butter in a microwave safe bowl in short increments, or in a heavy saucepan on a low heat, until butter melts and mixture is just warm. 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. Stop and scrape down the sides of bowl if needed.
Add 2 1/2 cups flour. Beat on low until flour is fully incorporated and dough is sticky. Add more flour, just a little at a time, until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until elastic, at least for 5 minutes. If needed, add a little bit of flour if the dough is still too sticky. Form into ball.
Transfer dough to a large, greased bowl. Let rise in warm area, covered with plastic wrap and a kitchen towel, until doubled in volume.
Filling:
Combine the cinnamon and brown sugar in a bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle and spread butter all over it, leaving a 1/2-inch border. Sprinkle sugar-cinnamon mixture evenly over butter. Starting at 1 long side, roll the dough into a log shape, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into about 16-18 equal slices.
Grease two baking dishes with butter. Divide rolls between baking dishes, arranging cut side up. Let rise in a warm area, covered, until almost doubled in volume.
Position rack in center of oven and preheat to 375°F. 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 all the ingredients in a bowl. Beat until smooth, adding a little milk if it’s too thick. Spread glaze on rolls.
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Quick tip: Serve with a cup of coffee or a big glass of cold milk!
