Cinnamon Rolls
with maple cream cheese frosting
The cinnamon rolls I grew up with came in two forms: the irresistible pull of Cinnabon, luring us in with its sweet scent during mall trips with my mom, and the less-than-magical rolls that came from popping open a blue tin on Saturday mornings. For the longest time, I didn’t even realize you could make homemade cinnamon rolls.
Here in Minneapolis, we’re lucky to have Isles Bun & Coffee, which makes what many would call the best cinnamon rolls ever. But honestly? I like these more. Why? First, because I can make them myself anytime I want. Second, they’re a whole lot cheaper. And third — I honestly like them more.
Give it a try. I have faith in you.
CINNAMON ROLLS
Dough
* 1 cup warm whole milk (95–105°F)
* 2¼ tsp active dry yeast
* 1 Tbsp sugar
* 2½ cups bread flour
* 1 cup all-purpose flour (plus ¼–½ cup more if needed)
* ¼ cup sugar
* 1 tsp salt
* 2 room-temperature eggs, beaten
* 4 Tbsp melted butter
Tangzhong (optional, but highly recommended!)
* ¼ cup milk
* 2 Tbsp water
* 2 Tbsp flour
Whisk together over medium heat until it becomes a thick paste. Let cool before using.
Filling
* 1 stick (½ cup) softened butter
* 1–1¼ cups brown sugar
* 4–5 tsp cinnamon
Maple Cream Cheese Frosting
* 4 oz cream cheese, softened
* 5 Tbsp butter, softened
* 2 tsp maple extract
* 1/2 tsp salt
* 3 cups powdered sugar
* 2 Tbsp heavy cream
For Baking
* ½ cup warm heavy cream
1. Prepare the tangzhong and let it cool.
2. Combine the warm milk, yeast, and 1 Tbsp sugar. Let sit 10 minutes until bubbly.
3. In a stand mixer fitted with a dough hook, combine the bread flour, all-purpose flour, sugar, and salt.
4. Add the eggs, melted butter, yeast mixture, and tangzhong. Knead for about 10 minutes. Add a little extra flour if the dough is overly sticky.
5. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.
6. Roll the dough into a rectangle. Spread with the softened butter, then sprinkle evenly with the brown sugar and cinnamon.
7. Roll up tightly and slice into 9–12 rolls. Place in a parchment-lined 9×9 or 9×13 pan. Cover and let rise 45 minutes.
8. Preheat the oven to 350°F.
9. Pour the warm heavy cream over the rolls just before baking. Bake for 20–25 minutes, or until the centers reach about 190°F. If they’re browning too quickly, loosely tent with foil.
10. Mix together all frosting ingredients until smooth. Let the rolls cool for a few minutes, then frost while still warm.
