Dreamy Cinnarolls

This recipe screams Sunday morning. Cloud like bread, sweet cinnamon sugar filling and an ooey-gooey cream cheese frosting; it’s coffees best friend.

**this recipe is good for lower and higher altitudes. I used a little less yeast, noted below but the rest is the same.**

Cinnarolls with Cream Cheese Frosting

Makes 12

Ingredients

For the Dough:

1 C warm milk (about 115-120°)

2 tsp (2 ½ tsp for below 3500ft) active dry yeast

2 large eggs, room temperature

⅓ C salted butter, softened almost melted

4 C all-purpose flour

1 tsp salt

½ C sugar

For the Filling:

1/2 cup salted butter, softened

1 C dark brown sugar, packed

2 TBSP cinnamon

½ C heavy cream, warm

For the Frosting:

6 ounces cream cheese, softened

⅓ C salted butter, softened

2 C powdered sugar

1 ½ tsp vanilla extract

Pour the warm milk in the bowl and sprinkle the yeast overtop. Add the eggs, butter, salt and sugar.
Add in 4 cups of flour and using either a standing mixer with beater blade or a wooden spoon, mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes.
**If using a mixer; after 5 minutes scrape the dough off the beater blade and attach the dough hook. Knead for 5-7 minutes or until the dough is elastic and smooth. ** The dough will be tacky, do not add more flour.
**If by hand; remove dough from the bowl onto a floured surface and knead for 5-7 minutes until smooth and elastic.** The dough will be tacky, do not add more flour.
Spray a large bowl with cooking spray. Place dough in the greased bowl. Cover the bowl with plastic wrap and allow to rise for 30 mins in a warm place. **I like to warm my oven for a couple minutes, turn it off and let it rise in there.**
While the dough is rising, make the cinnamon filling.
In a medium bowl, combine butter, brown sugar and cinnamon, mixing until well combined. Set aside.
After the dough has risen, turn the dough out onto a floured surface. Sprinkle some flour on the top of your dough and rolling pin.
Roll the dough to about a 24×15" rectangle, but doesn't have to be perfect.
Using a rubber spatula, spread the cinnamon filling over the whole dough rectangle.
Roll the dough up tightly, rolling horizontally away from you.
Cut into 12 slices and place in a greased 9×13 baking pan.

Cover the pan with plastic wrap and allow the rolls to rise for 20 minutes or until they have almost doubled in size.
Preheat the oven to 375°F.
Warm heavy cream, just to take the chill off.
After the rolls have risen, pour the warm heavy cream over the top of the rolls, allowing it to soak down in the rolls.
Bake for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Bake another 5 minutes if needed. If the tops are browning too quickly, loosely place foil over the top.
Once baked, allow to cool for 10 minutes on a wire rack. While cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using either a hand mixer or standing mixer. Blend well.
Add in vanilla extract and the powdered sugar. Beat until combined.
Spread the frosting over the rolls.
Store in the refrigerator in an airtight container.

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