Perfect Cinnamon Rolls

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Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°

INGREDIENTS

For the Dough

• 1 cup warm water

• 1 tablespoon honey

• 2 ¼ teaspoon (1 packet) active dry yeast

• 1 whole egg

• 1 cup milk

• 1 teaspoon vanilla bean paste

• 1 teaspoon kosher salt

• 1 stick room temperature butter

• 5 ½ cups bread flour

For the Filling

• Two sticks room temperature butter

• 1 cup dark brown sugar

• 2 tablespoons ground cinnamon

• 1 teaspoon vanilla bean paste

• 1 teaspoon kosher salt

• 1 cup heavy cream (for the bottom of the pan)

For the Frosting

• 1 stick room temperature butter

• 4 tablespoons cream cheese

• 3-4 cups powdered sugar

• 2-4 tablespoons milk

• Small pinch salt

• 1 teaspoon vanilla bean paste

INSTRUCTIONS

Make the Dough (Night Before)
In the mixing bowl of a stand mixer fitted with a dough hook, combine the warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy. Add the egg, milk, and vanilla bean paste, and whisk to combine.

Add the salt, room-temperature butter, and bread flour all at once. Turn the machine on low, mixing until a sticky dough forms, about 5 minutes. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight.

Prepare the Filling (Next Morning)
In a medium bowl, mix the softened butter, dark brown sugar, cinnamon, vanilla bean paste, and kosher salt until smooth and spreadable.

Roll and Assemble
Pour the 1 cup of cream into a well-greased large baking dish and set aside. Remove the dough from the refrigerator and roll it out into a large rectangle, roughly 18x18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border along the edge furthest away from you.

Cut the dough into even strips and roll each strip tightly, or roll the entire piece from the long side to form a log, then slice into 16 equal rolls. Place them cut-side up in the greased baking dish with the cream. Cover and let proof for about an hour, or until puffy and about one-third bigger in size.

Bake
Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through (or a bit underdone in the center, if that’s your preference).

Make the Frosting
In the bowl of a stand mixer fitted with a whisk attachment, combine all the ingredients for the frosting. Start on low, then slowly increase to high speed and whip until light and fluffy. Adjust the consistency with more milk if needed.

Serve
Let the rolls cool slightly before serving with a generous dollop of frosting.