These rich and tender rolls have just the right amount of cinnamon and sugar, and the decadent cream cheese frosting is the perfect topping.
Measure and combine the ingredients into the bowl of a stand mixer set with the hook attachment. Let the yeast sit for 5 minutes to bloom. Blooming the yeast is especially important when using fresh yeast to ensure it is still active.
After the yeast is bloomed, add the ingredients listed below and mix on low speed for 4 minutes and 30 seconds.
Continue mixing the dough on medium speed for 2-3 minutes. The dough should look fairly smooth.
Transfer the dough to a clean surface and knead until smooth, no more than 2 minutes.
Spray a bowl with nonstick spray and place the dough inside. Cover with plastic wrap and set aside until the dough has doubled in size, about 1 hour and 30 minutes. Continue with the recipe while the dough is proofing.
In the bowl of a stand mixer set with the paddle attachment, add the butter and salt. Start the mixer at low speed and slowly increase to medium. Mix for about 1 minute or until combined.
Stop the mixer and scrape down the sides and the bottom of the bowl.
Add the powdered sugar, vanilla, and milk. Start the mixer at low speed and slowly increase to medium. Mix for about 1 minute or until combined.
Stop the machine and add the softened cream cheese. Mix on medium speed for about 1 minute or until combined.
Stop the mixer and scrape down the sides of the bowl. Mix the frosting for about 1 minute. Once it finished mixing, scrape down the sides of the bowl and paddle. Remove the frosting and set aside.
In a large bow, measure and mix the butter, cinnamon, and dark brown sugar until combined.
Once the dough has proofed, roll the dough out on a clean surface until 1/4 inch thick or until it forms a 20 x 13 inch (50 x 33 cm) rectangle. Flouring the surface is optional.
Using an offset spatula, spread the prepared filling evenly over the dough.
Starting from the top, roll the dough over itself into a log. Make sure to roll as tight as possible.
Spray the casserole dish with nonstick spray. Using a sharp knife, cut the log into 10-12 even rolls. You can use three or four fingers as a guide when cutting. Transfer the cut rolls to the casserole dish.
Cover the cinnamon rolls with plastic wrap and allow them to proof in the warmest place in the house for about 1 hour or until they have risen almost to the top of the casserole dish. While the rolls proof, preheat the oven to 350°F/176°C.
In a small bowl, mix the egg yolk and milk until well combined.
After the rolls have risen, brush a thin layer of egg wash over each cinnamon roll.
Transfer the cinnamon rolls to the preheated oven and bake for 20 minutes.
Rotate the rolls and continue baking for 15 minutes or until the cinnamon rolls are nicely browned and springy to the touch. If needed, you can add time in 5 minute increments.
Remove the cinnamon rolls and allow them to cool for at least 30 minutes before frosting.
Spread the frosting over the cinnamon rolls and allow them to cool a little more before serving.
Enjoy for a sweet breakfast, a tea time treat or a late night snack.
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