Cinnamon Rolls

Ingredients

• Hide ingredients for Yeasted Coffee Cake through the first rise 1 Yeasted Coffee Cake through the first rise (opens in new tab) Yeasted Coffee Cake through the first rise
  • 59.1 ml warm water
  • 1 active dry yeast
  • 118 ml all-purpose flour
  • 78.8 ml sugar
  • 59.1 ml milk
  • 2 large eggs
  • 4.93 ml vanilla
  • 4.93 ml salt
  • all-purpose flour
  • 88.7 ml unsalted butter very soft
  • 7.39 ml butter melted
  • 78.8 ml chopped toasted nuts
  • 1 egg yolk beaten with 1 to 2 tablespoons water

  Sub-recipe steps

  1. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup (60g) warm water (105° to 115°F) and 1 envelope (2 1/4 teaspoons) active dry yeast. Let stand until the yeast is softened and foamy, about 5 minutes.
  2. Add 1/2 cup (65g) all-purpose or bread flour, 1/3 cup (65g) sugar, 1/4 cup (60g) milk, 2 large eggs, 1 teaspoon vanilla, and 1 teaspoon salt. Mix by hand or on low speed until blended.
  3. Gradually stir in 2 to 2 1/4 cups (250 to 280g) all-purpose flour or 265 to 295g bread flour. Mix for 1 minute, or until the dough comes together. Let the dough sit for 15 minutes.
  4. Knead the dough by hand for about 10 minutes, or on low to medium speed for 5 to 7 minutes, until it is smooth, elastic, and no longer sticks to your hands or the bowl.
  5. Add 6 tablespoons (3 oz or 85g) very soft unsalted butter. Knead the butter into the dough until completely incorporated and the dough is once again smooth.
  6. 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 1/2 hours.
  7. Knead the dough briefly a second time, then cover and refrigerate until doubled again, for 4 to 12 hours.
  8. Butter a 9 × 5-inch loaf pan. Prepare 2/3 cup Streusel topping (if not already prepared).
  9. Punch down the chilled dough and roll it out on a lightly floured surface to a 16 × 9-inch rectangle about 1/3 inch thick.
  10. Brush the surface of the dough with 1 1/2 teaspoons melted butter. Sprinkle evenly with half of the streusel topping, and if desired, 1/3 cup chopped toasted nuts (such as pecans or walnuts).
  11. Starting from one short side, roll up the dough tightly as you would a jelly-roll. Pinch the seam to seal.
  12. Place the rolled dough seam side down in the prepared loaf pan. Cover loosely with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 1/2 hours.
  13. While the loaf rises, preheat the oven to 375°F.
  14. When the loaf has risen, brush the top with 1 egg yolk beaten with 1 to 2 tablespoons water or milk. Sprinkle the remaining streusel topping evenly over the dough.
  15. Bake the loaf until golden brown and a knife inserted in the center comes out clean, about 45 minutes. If the top browns too quickly, tent loosely with foil.
  16. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.
• 1 stick (4 oz or 115g) unsalted butter, softened
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• Hide ingredients for ½ recipe Cream Cheese Frosting I 1 ½ recipe Cream Cheese Frosting I (opens in new tab) ½ recipe Cream Cheese Frosting I
  • 8 ounces cold cream cheese, cut into cubes
  • (6 tablespoons [¾ stick] unsalted butter, softened)
  • 2 teaspoons vanilla
  • 3 cups powdered sugar, sifted
  • (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

  1. 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
  2. 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)
  3. 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
  4. Add one-third at a time and beat just until smooth and the desired consistency: 4 cups (1 pound) powdered sugar, sifted
  5. 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).