Cinnamon Rolls with Heavy Cream
Ingredients
- Dough:
- 1 cup whole milk warmed to 110°F
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon salt
- 4½ cups all-purpose flour
- Filling:
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2½ tablespoons ground cinnamon
- Pinch of salt
- For Baking:
- 1 cup heavy cream
- Icing:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Warm milk to 110°F. Add yeast and 1 tablespoon sugar. Let sit 5 minutes until foamy.
- Add remaining sugar, melted butter, eggs, and salt. Mix well.
- Add flour one cup at a time. Mix until soft dough forms.
- Knead 8 to 10 minutes until smooth and elastic.
- Place in greased bowl. Cover. Rise 1 to 1½ hours until doubled.
- Punch down. Roll into 15x20 inch rectangle.
- Spread softened butter over dough leaving ½ inch border.
- Mix brown sugar, cinnamon, and salt. Sprinkle over butter.
- Roll tightly from long side. Pinch seam.
- Cut into 12 pieces. Place in greased 9x13 pan.
- Cover. Rise 30 to 45 minutes until puffy.
- Preheat oven to 350°F.
- Pour heavy cream evenly over all rolls.
- Bake 25 to 30 minutes until golden.
- Make icing while baking. Beat all icing ingredients until smooth.
- Cool 5 to 10 minutes. Spread icing over warm rolls. Serve.
Notes
- Check yeast — it should foam after 5 minutes
- Knead until dough is smooth and elastic
- Let rise in warm place until doubled
- Roll dough tightly for distinct swirls
- Use dental floss for clean cuts
- Pour heavy cream right before baking — this is the secret
- Do not overbake — centers should look slightly underdone
- Can be assembled night before and refrigerated
- Freeze baked rolls without icing for up to 3 months
- Reheat leftovers in microwave for 20 to 30 seconds