Cooking Lesson #969: Christmas Morning Breakfast Cinnamon Rolls

…from the Perspectives’ Kitchen

How you doin’? When I need a plush quick cinnamon-y breakfast, I make these easy, cinnamon rolls with an irresistible layer of cream-cheese-powdered-sugar-glaze. It makes my entire house smell like Christmas morning at the North Pole or one of those cinnamon roll kiosks at the county fair or the airport terminal. 
 
My Christmas Morning Breakfast Cinnamon Rolls recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of buttery cinnamon sugar before it’s rolled up, sliced and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite saving the gooey middle for the last bite. They’re the perfect weekend brunch treat or holiday breakfast! Those who don’t work with dough often should have no fear. This dough is smooth, soft and super easy to roll out after the first rise.
 
Prep time:  1 hour
First Proof time:  1 to 1-1/2 hours
Second Proof time:  1 to 1-1/2 hours
Bake time:   20 minutes to 25 minutes
Yield:  12 Cinnamon Rolls
 
Ingredients 
For the dough
1 cup warm whole milk (100 to 110ºF)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4-1/2 cups bread flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1-3/4 teaspoons kosher salt
 Cooking spray
 
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
 
For the cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1-1/2 cups confectioners’ sugar
 
Directions 
To make the dough

1. Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy.

Baker’s notes: The water temperature should not exceed 110⁰ or it will kill the yeast. If the yeast doesn't foam, it has expired, and you should get new yeast and start over.

1. Add the bread flour, room temperature eggs, melted unsalted butter, sugar and kosher salt.
2. Mix with the dough hook attachment on low speed until combined, about 2 minutes.
3. Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 8 to 10 minutes more.
4. After 5 minutes, if the dough is still sticky, knead in more bread flour, 1 tablespoon at a time as needed.
5. Coat a large bowl with cooking spray.
6. Transfer the dough into this bowl and turn to coat in the cooking spray.
7. Cover and let rise in a warm place until visibly puffed; does not need to double in bulk, 1 to 1-1/2 hours.

To make the filling

1. Beat the very soft unsalted butter, packed dark brown sugar, ground cinnamon and kosher salt together with a fork in a medium bowl until it forms a paste with no visible cinnamon or sugar.

To assemble and bake the rolls

1. Coat a 9X13-inch glass baking dish with cooking spray.
2. Line the bottom of the baking dish with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
3. Lightly dust a work surface and rolling pin with flour.
4. Gently punch the dough down.
5. Transfer onto the work surface and lightly dust the top with flour.
6. Roll the dough out into a rough 12X24-inch rectangle (about 1/8-inch thick), with a longer side closer to you.
7. Drop the filling in marble-size pieces all over the dough, then using an offset spatula spread into an even layer as best you can, leaving a 1/2-inch border.
8. Starting at the long end closest to you, roll the dough up tightly into a log.
9. Pinch the seam tightly together at the top.
10. Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife.
11. Place the pieces, cut side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
12. Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1-1/2 hours.
13. About 20 minutes before the rolls are ready, preheat an oven to 375⁰ F.
14. Remove the food film and bake until the rolls are light golden brown, puffed, and register at least 200⁰ F in the parts not touching the filling, 20 to 25 minutes.
15. Let the cinnamon rolls slightly cool while you make the frosting.

To make the frosting

1. Beat the room temperature cream cheese, unsalted butter, almond extract, and salt with the paddle attachment in a stand mixer on medium speed until smooth and whipped in texture, about 2 minutes.
2. Add the powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
3. Spread the desired amount of frosting evenly over the still-warm cinnamon rolls.
4. Let the cinnamon rolls cool for at least 10 minutes more before serving warm with any remaining frosting.

ChefSecret: I like to concentrate on gifts first thing Christmas morning rather than food prep. Here are my make-ahead secrets: Make the cinnamon roll recipe through step 20. Cover the baking dish and place in the refrigerator overnight. The next morning, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise; they should be just touching each other. Uncover and bake following the recipe instructions.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Quip of the Day:  Life is what you bake it, so add cinnamon.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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