Classic Cinnamon Rolls
 
Makes 10 to 12 rolls
Ingredients
  • Cinnamon Roll Dough (recipe follows)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
  • ½ cup plus 3½ tablespoons (162 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams), lightly beaten
  • ½ cup (112 grams) cream cheese, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk, room temperature
Instructions
  1. Spray a 10-inch round cake pan or a 13×9-inch rimmed baking sheet with cooking spray.
  2. Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.
  3. In a small bowl, combine brown sugar and cinnamon. Spread ½ cup plus 2 tablespoons (141 grams) butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush beaten egg onto border. Starting with long side opposite border, roll dough into a log, pinching seam to seal. Trim ends. Slice into 12 rolls, and place on prepared sheet. Let rise in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 30 minutes.
  4. Place a sheet of foil on bottom rack of oven, and preheat oven to 350°F (180°C).
  5. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1½ tablespoons (21 grams) butter at medium speed until creamy, 4 to 5 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread frosting onto warm rolls.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/classic-cinnamon-rolls/