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Holiday Cinnamon Rolls

Holiday Cinnamon Rolls

There's something special about slow mornings, the smell of cinnamon filling the kitchen, and a tray of freshly baked rolls ready to share. Soft, buttery, and swirled with cinnamon sugar, these homemade cinnamon rolls are the kind of treat that makes holiday mornings worth getting up for.

Prep: 30 min | Rise: 2 hours | Bake: 30 min | Makes: 12 rolls

Ingredients:

For the dough

  • 585 g bread flour (about 4½ cups)
  • 70 g granulated sugar (⅓ cup)
  • 2¼ tsp instant yeast (1 packet)
  • 1 tsp salt
  • 360 ml whole milk, warm (1½ cups)
  • 85 g unsalted butter, melted (6 tbsp)
  • 1 large egg, room temperature

For the cinnamon filling

  • 115 g unsalted butter, softened (½ cup)
  • 140 g packed brown sugar (⅔ cup)
  • 2 tbsp ground cinnamon
  • Pinch of salt

For the cream cheese frosting

  • 115 g cream cheese, softened
  • 115 g unsalted butter, softened (½ cup)
  • 335 g icing sugar (about 3 cups)
  • 2 tbsp milk, plus more if needed
  • 1 tsp vanilla extract
  • Pinch of salt
Directions:
  1. Prepare the dough. In the bowl of a stand mixer, combine 250 g of flour with the sugar, yeast, and salt. Warm the milk and melted butter until lukewarm, then add to the flour mixture along with the egg. Beat for 2 minutes until smooth. Knead the dough. Switch to the dough hook and gradually add the remaining flour.
  2. Knead for approximately 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  3. Let it rise. Transfer the dough to a lightly greased bowl, cover, and leave in a warm place for approximately 1 hour, or until doubled in size.
  4. Make the filling. Mix the softened butter, brown sugar, cinnamon, and salt into a smooth, spreadable paste.
  5. Roll and shape. On a lightly floured surface, roll the dough into a 30 × 45 cm (12 × 18 inch) rectangle. Spread the cinnamon filling evenly over the surface. Starting from the long edge, roll tightly into a log and cut into 12 equal pieces.
  6. Second rise. Arrange the rolls in a parchment-lined 23 × 33 cm (9 × 13 inch) baking dish. Cover and let rise for another hour, until noticeably puffy. Bake. Preheat the oven to 175°C (350°F).
  7. Bake for approximately 30 minutes, until golden brown and cooked through. Allow to cool for 10–15 minutes.
  8. Prepare the frosting. Beat the softened cream cheese, butter, icing sugar, milk, vanilla, and salt until light and creamy. Add a little extra milk if needed.
  9. Finish and serve. Spread the frosting over the slightly warm cinnamon rolls and serve fresh.

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