The aroma of these decadent, classic Cinnamon Rolls with a cream cheese icing is almost guaranteed to bring customers in.
Use your CPM800 stand mixer for best results.
Cinnamon Rolls
Ingredients:
Dough
4 c (500 g) all-purpose flour, divided
¾ c (180 ml) warm milk (100–115°F [38–46°C]), divided
5 Tbsp (75 ml) water
½ c (100 g) granulated sugar
¼ c (32 g) nonfat dry milk
¼ c (57 g) unsalted butter, melted
2 large (100g) eggs, slightly beaten
2½ tsp (7.5 grams) instant yeast
1 tsp (3 g) kosher salt
Filling
¾ c (165 g) packed brown sugar
⅔ c (150 g) unsalted butter, melted
2 Tbsp (12 g) ground cinnamon
⅔ c (150 g) unsalted butter, melted
2 Tbsp (12 g) ground cinnamon
Icing
6 oz (175 g) cream cheese, room temperature
6 Tbps (84 g) unsalted butter, room temperature
1¼ c (150 g) confectioners’ sugar
1¼ tsp (5 ml) vanilla extract
6 Tbps (84 g) unsalted butter, room temperature
1¼ c (150 g) confectioners’ sugar
1¼ tsp (5 ml) vanilla extract
Pinch salt
Instructions:
1. Make the dough: In a small saucepan, whisk together 3 tablespoons (24 grams) flour, ¼ cup (60 milliliters) milk, and 5 tablespoons (75 milliliters) water until smooth. Cook over medium heat, stirring constantly until the mixture is thick and lump free, 5–6 minutes. Remove from the heat; let cool to 120–130°F (49–54°C), about 10 minutes.
2. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment, beat the thickened flour mixture with sugar, dry milk, butter, eggs, yeast, salt, remaining flour, and remaining ½ cup (120 milliliters) milk on medium-low speed until well blended. Place plastic wrap directly on the dough and let stand for 20 minutes.
3. Remove the flat beater attachment and insert the dough hook. Beat on medium-low speed until dough is smooth and slightly sticky, about 2–3 minutes. Form the dough into a ball.
4. Grease a large bowl and add the dough, turning to coat. Cover the bowl with greased plastic wrap and let rise in a warm, draft-free place for 1½ hours. The dough will not double in size.
5. Make the filling: In a small bowl, stir together brown sugar, butter, and cinnamon until well blended.
6. Butter a 13-by-9-by-2-inch (33-by-23-by-5-centimeter) baking pan. Set aside.
7. Punch the dough down and divide in half. On a floured surface, roll one half into a large rectangle about 10-by-16-inches (25-by-41-centimeters). Spread half of the filling on the dough, leaving ½ inch (1 centimeter) border around the edges.
8. Starting on one short side, roll the dough into a log, being careful not to roll up tightly. Slice the log crossways into 6 (1½-inch-thick [4-centimeter-thick]) rolls. Place each roll in the prepared pan, leaving some space around each slice. Repeat with the remaining dough and filling. Cover with greased plastic wrap and let rise in a warm, draft-free place, 45–60 minutes.
9. Preheat the oven to 350°F (180°C) with a rack set in the middle position. Bake for 20–25 minutes or until slightly brown and the internal temperature is 188°F (87°C). Let cool on a wire rack.
10. Make the icing: In the mixing bowl of the CPM800 stand mixer fitted with the whisk attachment, beat cream cheese and butter until well blended. Add confectioners’ sugar, vanilla extract, and salt on low speed until mixture is combined. Increase the speed to medium until the mixture is creamy. Spread the icing over the rolls. Recipe yields 12 rolls per pan.
