There’s nothing better than waking up to smell of cinnamon and sweet cream cheese frosting. Indulge in this breakfast staple from JUNIOR BAKER by Williams-Sonoma.
To save time in the morning, you can prepare the dough ahead and let it rise overnight in the refrigerator. Take it out to let it warm up a bit and rise further while you prepare the caramel filling and the cream cheese icing.
Makes 12 servings
1⁄2 cup warm whole milk (115°F–120°F)
21⁄2 teaspoons active dry yeast
4 cups all-purpose flour, plus more for dusting
4 large eggs
1⁄4 cup granulated sugar
2 teaspoons kosher salt
1⁄2 cup unsalted butter, at room temperature, plus more for the pan
2 tablespoons firmly packed light brown sugar
1 teaspoon ground cinnamon
Cream Cheese Icing
- In the bowl of a stand mixer, stir together the milk and yeast and let stand until foamy, about 5 minutes. Add the flour, eggs, granulated sugar, salt, and butter. Fit the mixer with the paddle attachment and beat on medium-low speed until combined, about 2 minutes. Switch to the dough hook and beat on low speed until the dough is smooth, about 5 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
- Lightly butter a 10-inch square baking dish. In a small bowl, stir together the brown sugar and cinnamon.
- Turn the dough out onto a lightly floured work surface and roll out into a 12-by-14-inch rectangle about ¼ inch thick. Spread the caramel filling over the dough, leaving a 1-inch border around the edge. Sprinkle the brown sugar mixture evenly on top. Starting at the long side closest to you, roll the dough into a log and cut crosswise into 12 equal slices. Arrange in rows in the prepared baking dish. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 375°F.
- Bake until the cinnamon rolls are golden brown, about 30 minutes. Have an adult help you transfer the pan to a wire rack and let the rolls cool slightly. Spread the warm rolls with the icing and serve warm.
Balance out your breakfast with this Mango, Coconut & Passionfruit Parfait.