Cinnamon Rolls & Cream Cheese Icing from Williams-Sonoma® and American GirlRecipes
Cinnamon rolls baking in the oven is one of the best smells ever! These are downright irresistible. You can make the dough and shape the rolls the night before so that all you have to do in the morning is take them out of the refrigerator and bake them.
Cinnamon Rolls with Cream Cheese Icing
Makes 8 rolls
YOU WILL NEED:
- 1 cup whole milk
- ½ cup granulated sugar
- 3 large eggs
- 1 package (2½ teaspoons) quick-rise yeast
- 4½ cups all-purpose flour, plus more as needed
- 1¼ teaspoons salt
- 5 tablespoons unsalted butter, melted, plus more for greasing the bowl and baking pan
- ½ cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (¾ stick) unsalted butter at room temperature
- 1½ cups powdered sugar
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- Finely grated zest of 1 orange
- ¼ cup whole milk, plus more as needed
To make the dough, in the bowl of a stand mixer, combine the milk, sugar, melted butter, eggs, and yeast and whisk until blended. Add 4½ cups of the flour and the salt. Attach the flat beater to the stand mixer and mix on medium-low speed, adding up to ½ cup flour to make a soft dough that does not stick to the bowl. Remove the flat beater and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Remove the dough from the bowl and shape it into a ball. Brush a large bowl with melted butter. Add the dough to the bowl and turn to coat its entire surface with butter. Cover with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 1½ to 2 hours.
While the dough is rising, make the filling: In the stand-mixer bowl combine the brown sugar, cinnamon, and butter. Attach the flat beater and beat on medium speed until combined, about 30 seconds. Set aside.
When the dough has doubled in bulk, use your hand to gently punch down and deflate the dough. Lightly flour a clean work surface. Turn the dough out onto the floured surface and dust the top with flour. Using a rolling pin, roll out the dough to a 16-by-14-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch uncovered border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seam to seal. Using a sharp knife, cut the log crosswise into 8 equal slices. Brush a 9-by-13-inch baking pan with melted butter. Arrange the slices, cut side up, in the pan, spacing them evenly. Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, 1¼ to 1½ hours. (If making the night before, refrigerate for 8 to 12 hours; remove from the refrigerator 1 hour before baking.)
Preheat the oven to 350°F.
Bake until the rolls are golden brown, about 30 minutes. Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Meanwhile, make the icing: Sift the powdered sugar into a medium bowl and add the cream cheese, butter, vanilla, and orange zest. Using an electric mixer, beat the mixture on low speed until crumbly. Gradually beat in the milk. The icing should be very thick but pourable; if needed, beat in more milk, 1 teaspoon at a time, until the icing has the correct consistency. Drizzle the icing over the warm rolls, or pour it over the rolls and use a butter knife to spread it out evenly. Let cool for at least 15 minutes. Serve the rolls warm or at room temperature.
Excerpted from American Girl Baking cookbook. American Girl Publishing, 2016. All rights reserved.
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl