Ingredients
Equipment
Method
Making the Cinnamon Roll Dough
- Heat milk and combine the heated milk with the yeast in the bowl of your mixer fitted with the dough hook, mix to combine and let sit for a few minutes until the yeast activates. (gets foamy)
- Add the eggs, sugar, and salt. Mix to combine.
- Add the flour and baking soda to the yeast mixture and mix on low speed until a soft dough is formed.
- Add the butter to the dough 1 tablespoon at a time, go slow and combine all the butter.
- Turn the dough out onto a floured board and work it into a smooth ball. Place the dough ball into a lightly oiled mixing bowl covered with plastic wrap and let it sit in a warm place for 40-60 minutes or until the dough rises to the top of the bowl.
Filling and Forming the Rolls
- Roll out the dough into a rough large rectangle, using a small very sharp knife or a pizza cutter trim the edges.
- Carefully spread the butter (1stick, softened) over the top of the dough using an offset spatula.
- Evenly spread the brown sugar and cinnamon over the butter, and finish with a pinch of flaky sea salt.
- Roll the dough, creating a log, slice the rolls using a very sharp knife, about 1½- 2 inches thick for nice big rolls.
- Place in a 9x13 inch casserole pan, lined with parchment paper and sprayed with nonstick spray. Place in a preheated 375℉ oven for 28 minutes or until golden brown. Let cool for 5 minutes then spread cream cheese icing on top of the rolls and enjoy!
Cream Cheese Icing
- Place room temperature cream cheese, powdered sugar, salt, and vanilla extract in the bowl of your mixer fitted with the whip attachment.
- Mix to combine on low to medium speed, using a rubber spatula scrape down the edges of the bowl.
- Add the heavy cream, and increase the speed to high, creating a fluffy and smooth cream cheese icing.
Nutrition
Notes
These cinnamon rolls can be formed ahead of time and stored in the refrigerator for a couple days before baking, make sure to pull them out to warm up and proof for at least 2 hours before baking them. In addition, you could make the rolls ahead of time and freeze the unbaked cinnamon rolls for up to a month, pull the rolls out of the freezer and place them in the prepared baking pan in the refrigerator overnight to defrost, then pull them out of the refrigerator and let them proof and warm up before baking. Already baked and iced rolls can be microwaved for 10-20 seconds to warm them up before enjoying them with your favorite coffee or tea!