Breakfast

Cinnamon Rolls (aka sweet rolls)

What you Need

¾ cup milk (warmed, ~110°F)

2¼ teaspoons active dry yeast (one .25 oz packet)

¼ cup granulated sugar

1 egg +1 egg yolk

¼ cup (½ stick) unsalted butter, melted (reduce salt to ½ teaspoon if using salted butter for the dough)

3 cups flour

¾ teaspoon salt

½ cup (one stick) butter, halved, softened

⅔ cup brown sugar

1½ tablespoons cinnamon

4 oz cream cheese, softened

¾ cup powdered sugar

½ teaspoon vanilla extract

What to Do

Put yeast in warm milk; let rest ~5 minutes.

Pour milk and yeast in a large mixing bowl; add sugar, egg, egg yolk and melted butter; mix well.

Stir in flour and salt until a ball of dough forms and no longer sticks to spoon and bowl (you may want to use your hands to complete this); move the dough to a floured surface; knead the dough for ~5 minutes.

Coat the inside of the bowl with cooking oil; place kneaded dough into bowl; rub dough with cooking oil, too; cover bowl with a kitchen towel or plastic wrap; let rise ~1½ hours, until doubled in size.

Move the risen dough onto a floured surface; press into a square ~12×12 inches; spread ¼ cup (half stick) softened butter over dough; leave ~½ inch clear at the far side; mix brown sugar and cinnamon in a small bowl; sprinkle evenly over buttered dough.

Tightly roll dough; place seam down; with a serrated knife, cut off ends of roll; cut roll into 12 pieces (~1-in).

Place cinnamon rolls in a greased 9×13-inch baking pan; cover with plastic wrap; let rise ~1½ hours, until rolls have at least doubled in size and are touching.

Preheat oven to 350°F; remove plastic wrap; bake rolls ~30 minutes, until golden brown.

Combine softened cream cheese, the other ¼ cup (4T/half stick) of softened butter, powdered sugar and vanilla extract; beat until fluffy; spread over rolls.

Breakfast

Cinnamon Rolls (aka sweet rolls)

What you Need

What to Do

Nutrition