Ooey Gooey Cinnamon Rolls With Cream Cheese Icing by Emijuju

Ingredients

• 3/4 cup (180g) warm milk
• 1 pack (7g) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 egg yolk
• 1/4 cup (57g) unsalted butter, melted
• 3 cups (360g) bread flour
• 3/4 tsp (4g) salt
• 1/2 cup (113g) unsalted butter, melted (bottom layer)
• 1/2 cup (100g) brown sugar (bottom layer)
• 1/4 cup (50g) white sugar (bottom layer)
• 2 tbsp (30g) heavy cream (bottom layer)
• 1 tsp (4g) vanilla extract (bottom layer)
• 1/4 tsp (1g) salt (bottom layer)
• 2/3 cup (133g) brown sugar (filling)
• 1 1/2 tsp (4g) cinnamon (filling)
• 1/3 cup (76g) unsalted butter, softened (filling)
• 4 oz (113g) cream cheese, softened (icing)
• 3 tbsp (42g) unsalted butter, softened (icing)
• 1/2 tsp (2g) vanilla extract (icing)
• 3/4 cup (90g) powdered sugar (icing)
• 1-2 tbsp milk or heavy cream, optional (icing)

Instructions

1. Make the dough: Pour warm milk into a large bowl and sprinkle in the yeast. Stir briefly, then add sugar, egg, egg yolk, and melted butter and mix to combine.
2. Add bread flour and salt to the bowl. Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth and slightly tacky.
3. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
4. Make the bottom layer: Whisk together melted butter, brown sugar, white sugar, heavy cream, vanilla, and salt until well combined. Pour evenly into the bottom of a greased 9×13-inch baking dish and set aside.
5. Make the filling: Mix together brown sugar, cinnamon, and softened butter until a paste forms.
6. Roll out the risen dough on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon filling evenly over the surface.
7. Roll the dough up tightly from the long edge into a log. Cut into 8 equal pieces using a sharp knife or unflavored dental floss.
8. Place the rolls cut-side down on top of the bottom layer in the baking dish. Cover and let rise for 30–45 minutes until puffy.
9. Bake at 350°F (175°C) for 22–27 minutes, until the tops are lightly golden and the centers are just set.
10. Make the icing: Beat cream cheese and butter together until smooth. Mix in vanilla, then slowly add powdered sugar and beat until fluffy. Thin with a splash of milk or heavy cream if desired.
11. Spread the cream cheese icing generously over the warm rolls immediately after baking and serve.