2 to 2 ¼ cups all-purpose flour (250 to 280g) or bread flour (265 to 295g)
6 tablespoons (3 oz or 85g) unsalted butter, very soft
1 ½ teaspoons butter, melted
(⅓ cup chopped toasted nuts, such as pecans or walnuts)
1 egg yolk, beaten with 1 to 2 tablespoons water or milk
Sub-recipe steps
Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until softened, about 5 minutes: ¼ cup (60g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
Add: ½ cup (65g) all-purpose or bread flour; ⅓ cup (65g) sugar; ¼ cup (60g) milk; 2 large eggs; 1 teaspoon vanilla; 1 teaspoon salt
Mix by hand or on low speed until blended. Gradually stir in: 2 to 2 ¼ cups all-purpose flour (250 to 280g) or bread flour (265 to 295g)
Mix for 1 minute, or until the dough comes together. Let sit for 15 minutes. Knead by hand for about 10 minutes or on low to medium speed for 5 to 7 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Add: 6 tablespoons (3 oz or 85g) unsalted butter, very soft
Knead in the butter until completely incorporated and the dough is once again smooth.
Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.
Knead the dough briefly a second time and refrigerate, covered, until doubled again, for 4 to 12 hours.
Butter a 9 × 5-inch loaf pan. Prepare: ⅔ cup Streusel
Punch down the dough and roll out to a 16 × 9-inch rectangle about ⅓ inch thick. Brush the surface with: 1 ½ teaspoons butter, melted
Sprinkle evenly with half the streusel topping, along with, if desired: (⅓ cup chopped toasted nuts, such as pecans or walnuts)
Starting from one short side, roll up the dough as you would a jelly-roll. Place seam side down in the loaf pan, cover loosely with plastic wrap, and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.
While the loaf rises, preheat the oven to 375°F.
Brush over the top of the loaf: 1 egg yolk, beaten with 1 to 2 tablespoons water or milk
Sprinkle the remaining streusel topping over the dough. Bake the loaf until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Turn the loaf out of the pan onto a wire rack to cool.
(Grated lemon or orange zest, ground cinnamon, or liqueur)
8 ounces cold cream cheese, cut into cubes
(5 tablespoons unsalted butter, softened)
2 teaspoons vanilla
4 cups (1 pound) powdered sugar, sifted
Sub-recipe steps
Combine in a food processor and pulse just until smooth and creamy: 8 ounces cold cream cheese, cut into cubes; (6 tablespoons [¾ stick] unsalted butter, softened); 2 teaspoons vanilla; 3 cups powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer; do not overprocess. If desired, stir in additional flavoring to taste, such as: (Grated lemon or orange zest, ground cinnamon, or liqueur)
Beat in a medium bowl, or in a stand mixer with the paddle attachment, at low speed just until blended: 8 ounces cold cream cheese, cut into cubes; (5 tablespoons unsalted butter, softened); 2 teaspoons vanilla
Add one-third at a time and beat just until smooth and the desired consistency: 4 cups (1 pound) powdered sugar, sifted
If the frosting is too stiff, beat for a few seconds longer; do not overbeat. If desired, stir in additional flavoring to taste (see version I).
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Yeasted Coffee Cake through the first rise
1 stick (4 oz or 115g) unsalted butter, softened
½ cup packed brown sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
1 ½ recipe Cream Cheese Frosting I
Let's Cook
Step 1.
Prepare the dough for: Yeasted Coffee Cake through the first rise
Step 2.
While the dough rises, beat in a large bowl or a stand mixer fitted with the paddle attachment until smooth and creamy: 1 stick (4 oz or 115g) unsalted butter, softened; ½ cup packed brown sugar; 1 tablespoon ground cinnamon; ¼ teaspoon salt
Step 3.
Butter a 13 × 9-inch baking dish. Roll out the dough on a lightly floured work surface into a 16 × 12-inch rectangle. Spread evenly with the butter mixture. Starting from a long side, roll up the dough tightly into a cylinder. Cut crosswise into 12 slices. Arrange the cinnamon rolls cut side up in the buttered baking dish, cover with plastic wrap, and let rise for 1 hour at room temperature or overnight in the refrigerator.
Step 4.
Prepare: ½ recipe Cream Cheese Frosting I
Step 5.
When ready to bake, preheat the oven to 350°F. Bake the cinnamon rolls until golden brown and puffy, 25 to 30 minutes if at room temperature or 40 to 45 minutes if baking straight from the refrigerator. Transfer the pan to a rack and let cool 15 minutes before spreading with the cream cheese frosting. Serve warm.
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