Holiday mornings and chilly afternoons are made complete with warm, gooey cinnamon rolls. If you want to make them for breakfast, you can make the rolls the night before, cover them well, and refrigerate the unbaked rolls overnight. Just let them come to room temperature before baking them as directed. If you prefer a more gooey roll, bake for less time.
(about 12 3/4 oz.) plus 2 Tbsp. all-purpose flour, plus more for surface
1 teaspoon table salt
1 plus 1/2 tsp. ground cinnamon, divided
1/2 cup warm (100°F to 110°F) whole milk
1 (1/4-oz.) pkg. active dry yeast
6 tablespoons granulated sugar, divided
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 (4 oz.) unsalted butter, softened
2 tablespoons unsalted butter, melted
1 cup packed light brown sugar
2 cups cake crumbs, optional
2 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla extract
2 cups (about 8 oz.) powdered sugar
3- 4 tablespoons whole milk
How to Make It
Prepare the Cinnamon Rolls: Whisk together flour, salt, and 1/2 teaspoon of the cinnamon in a large bowl. Combine milk, yeast, and 1 tablespoon of the granulated sugar in the bowl of a heavy-duty electric stand mixer fitted with paddle attachment; let stand until foamy, about 5 minutes. Add eggs, vanilla, and remaining 5 tablespoons granulated sugar; beat on medium speed until combined, about 1 minute. Add 1 cup of the flour mixture; beat until smooth, about 2 minutes. Change paddle attachment to dough hook attachment. Add remaining flour mixture, and beat on low speed until dough is smooth, about 8 minutes. Add softened butter, 1 tablespoon at a time, beating well after each addition, stopping to scrape sides of bowl as necessary.
Turn dough out onto a lightly floured surface. (Dough will be slightly sticky.) Knead until smooth and elastic, 2 to 3 minutes, using as little extra flour as possible. Shape dough into a ball. Place dough in a lightly greased large bowl, turning to coat all sides of dough with cooking spray. Cover bowl with plastic wrap, and place in a warm (85°F) place, free from drafts, until doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface. Gently roll (trying not to deflate dough) into a 16- x 12-inch rectangle. Brush melted butter over surface of dough. Combine brown sugar and remaining 1 tablespoon cinnamon; sprinkle evenly over dough. Sprinkle cake crumbs over dough, if desired. Roll dough tightly into a log, starting with 1 long side. Pinch seam closed. (Do not seal ends of log.) Using a very sharp or serrated knife, cut log into 12 equal slices. Arrange slices in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap; let rise in a warm (85°F) place, free from drafts, until doubled in size, about 1 hour.
Preheat oven to 350°F. Remove plastic wrap from pan. Bake in preheated oven until golden brown and a wooden pick inserted in center of 1 roll comes out clean, 25 to 28 minutes. Cool in pan about 10 minutes; remove rolls to serving platter.
Prepare the Icing: Combine cream cheese and butter in a mixing bowl; beat with an electric mixer on low speed until smooth, about 2 minutes. Beat in vanilla. Add powdered sugar; beat on low speed until smooth, about 3 minutes. Add milk, 1 tablespoon at a time, beating on low speed until spreadable consistency is reached. Spread Icing over warm rolls. Serve rolls warm or at room temperature.
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