2/3 cup milk, heated to 110 degrees F
5 tbsp sugar, divided
2 tsp dry active yeast
2 3/4 cups (344g) AP flour, may need additional
1 tsp salt
1/2 cup (113g) butter, softened, cut into pieces
1 tbsp butter, melted
1 cup (226g) butter, softened
1 cup (200g) brown sugar
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
1/2 cup (113g) butter, softened
1 1/2 cups (187g) powdered sugar
1 oz cream cheese
2 tbsp heavy cream
1 tsp vanilla
pinch of salt
making the dough.
Place heated milk in a 2-cup measuring cup, stir in 1 tbsp of sugar. Sprinkle yeast over and whisk to blend. Let sit for 5 minutes until foamy. Add eggs and whisk until smooth. Combine flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add butter, one piece at a time, blending well between additions. Mix on medium speed 1 minute. Knead on med/high speed until dough is soft and silky, about 5 minutes. If it seems too wet, sprinkle in 1 tbsp of flour at a time until it becomes a ball.
Grease a medium bowl with butter and place dough in bowl. Brush remaining butter on top of dough and cover with plastic wrap. Let rise in a warm area until doubled. 1-2 hours.
Combine all ingredients, except the egg, in the bowl of a stand mixer, with the whisk attachment. Beat until light and fluffy, 2-3 minutes. Set aside.
On a lightly floured surface, roll out dough to 12x16" rectangle, about 1/4" thick. Have 1 long side facing you. Spread filling over the dough, leaving a 1" border on the side farthest from you. Beginning with the side closet to you, tightly roll into a log. Pinch together the ends and tuck under. Using a large serrated knife, cut into 9 equal sized pieces. Place buns cut side up, 3 rows of 3, in a 9" square pan. Cover with a kitchen towel and let rise until doubled, 45-60 minutes.
All all the ingredients to the bowl of a stand mixer, fitted with the whisk attachment. Beat until light and fluffy. Set aside
Oven 350 degrees F.
Whisk the egg with 1/2 tsp water. Brush over the tops of the risen buns. Bake until buns are golden brown and filling is bubbling, about 50 minutes. Right after removing the buns from the oven, spread the frosting over evenly. It will melt into all the nooks and crannies of the buns. Let cool slightly, eat warm.
I like cinnamon rolls, a lot. They are one of those things that I love to make. The dough, seeing it magically rise. Making different types of fillings and glazes for them. I try to make each batch different. This combination of dough, filling, frosting is probably the best I have made in a long time. The buns are light and fluffy. The filling isn't too much, despite the fact that I doubled what the original recipe calls for... And the little bit of cream cheese in the frosting cuts some of the sugary sweetness.