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Cinnamon Rolls with Cream Cheese Icing

Source of Recipe

From "Williams-Sonoma: Breakfast Comforts"


Recipe Introduction

"The scent of cinnamon rolls baking in the oven is arguably one of life's greatest pleasures. If you like, prepare the dough through Step 3 and refrigerate it overnight, so you can wake up slowly the next morning with a cup of coffee while the rolls bake. I like to make extra-large rolls, and I don't skimp on the thick, orange-scented cream cheese icing."

List of Ingredients

• Sweet Yeast Dough (recipe follows)
• ½ cup firmly packed light brown sugar
• 6 Tbsp unsalted butter, at room temperature
• 2 tsp ground cinnamon
• Flour for rolling out the dough

Cream Cheese Icing:
• 1½ cups confectioners' sugar
• 2 ounces cream cheese, at room temperature
• 2 Tbsp unsalted butter, at room temperature
• ½ tsp pure vanilla extract
• Finely grated zest of one orange
• ¼ cup whole milk, or as needed


Recipe

Prepare the dough as directed and let rise for 1½ to 2 hours.
In a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter, and cinnamon until combined, about 30 seconds. Set aside.

Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with flour. Roll out into a 16 x 14-inch rectangle, with the long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border at the top and bottom. Starting at the long side of the rectangle farthest away from you, roll up the rectangle into a log. Pinch the seams to seal. Cut the log crosswise into 8 equal slices with a sharp knife.

Butter a 9 x 13-inch baking pan. Arrange the slices, cut side up, in the pan. Cover loosely with plastic wrap and let rise in a warm spot until doubled in bulk, 75 to 90 minutes. Or refrigerate overnight until doubled in size, 8 to 12 hours. Remove from the refrigerator 1 hour before baking.

Preheat the oven to 350°F. Bake until the rolls are golden brown, about 30 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes.

Meanwhile, make the icing. Sift the confectioners' sugar into a bowl and add the cream cheese, butter, vanilla, and orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out evenly using a metal icing spatula. (This makes a thick layer of icing, so use less, if you wish.) Let cool for 15 minutes. Serve warm or at room temperature.

Makes 8 rolls


Sweet Yeast Dough:

• 1 cup whole milk
• ½ cup granulated sugar
• 5 Tbsp unsalted butter, melted and cooled
• 3 large eggs
• 1 package (2½ tsp) quick-rise yeast
• 5 cups unbleached all-purpose flour, as needed
• 1¼ tsp fine sea salt

In the bowl of a stand mixer, combine the milk, sugar, butter, eggs and yeast. Add 4½ cups of the flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much of the remaining flour as needed to make a soft dough that does not stick to the bowl.

Replace the paddle attachment with the dough hook. Knead the dough on medium-low speed, adding more flour if needed, until it is smooth but still soft, 6 to 7 minutes. Shape the dough into a ball.

Butter a large bowl. Add the dough and turn to coat with the butter. Cover tightly with plastic wrap. Let dough rise in a warm spot until it doubles in bulk, 1½ to 2 hours. Use at once. Or, punch down the dough, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 1 hour before using.

Makes about 2¼ pounds