Cinnamon Rolls with Cinnamon Goo & Cream Cheese Frosting

Cinnamon Rolls with Cinnamon Goo & Cream Cheese Frosting

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Yield: 8-12

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Ingredients

Dough

• ¾ cup whole milk, warmed to 115°F
• 1 package (2¼ tsp) active dry yeast
• ¼ cup + 1 tsp sugar
• 2 tbsp dark brown sugar
• 1 tsp vanilla extract
• 1 egg + 1 egg yolk
• 3 cups all-purpose flour (plus more for kneading)
• ¾ tsp salt
• 8 tbsp (1 stick) butter, at room temperature

Filling

• ½ cup sugar
• ¼ cup dark brown sugar
• ½ cup toasted chopped pecans
• 1 tbsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 4 tbsp maple syrup
• 4–5 tbsp butter, melted (for brushing)

Cinnamon Goo

• ¼ cup (½ stick) unsalted butter, very soft
• ½ cup dark brown sugar, packed
• 1 tsp cinnamon
• 3 tbsp pure maple syrup
• ½ tbsp vanilla extract
• 2 tbsp heavy cream
• ¼ tsp salt

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tbsp salted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Instructions

Dough

1. In the bowl of a stand mixer, combine ¼ cup warm milk, yeast, and 1 tsp sugar. Stir and let sit for 10 minutes, until foamy.
2. Add the remaining ½ cup milk, ¼ cup sugar, 2 tbsp dark brown sugar, vanilla, egg, and egg yolk. Mix on low until combined.
3. Add flour and salt, mixing on medium speed until the dough comes together.
4. Increase to high speed and knead for 5 minutes.
5. Add the softened butter, then knead 6–8 more minutes, scraping the bowl as needed, until smooth, glossy, and elastic.
6. Cover the bowl and let the dough rise in a warm place for 1½–2 hours, or until doubled in size.

Filling

1. In a bowl, mix together sugar, dark brown sugar, pecans, cinnamon, nutmeg, salt, and maple syrup.
2. Set aside. You’ll brush the dough with melted butter before adding the filling.

Cinnamon Goo

1. In a small saucepan over medium-low heat, whisk together butter, dark brown sugar, cinnamon, maple syrup, vanilla, cream, and salt until melted and smooth.
2. Pour an even layer into a greased 9×13-inch baking pan.

Assembly

1. Once the dough has risen, punch it down and transfer to a floured surface.
2. Knead briefly, then roll into a 12×20-inch rectangle.
3. Brush with melted butter, then spread the filling evenly over the surface, leaving a 1-inch border at the top.
4. Roll tightly from the long side and place seam-side down.
5. Cut into 8 large rolls or 12 medium rolls and arrange over the cinnamon goo in the pan.
6. Cover with plastic wrap and let rise for 1–1½ hours, until puffy.

Baking

1. Preheat oven to 375°F (190°C).
2. Bake uncovered for 30 minutes, until the tops are golden brown.
3. Loosely tent with foil and continue baking 12–15 minutes more, until the centers are set and the caramel is bubbling around the edges.
4. Let rest for 5–10 minutes.

Cream Cheese Frosting

1. In a medium bowl (or with a hand mixer), beat the cream cheese, vanilla, salt, and butter together until smooth and fluffy.
2. Add the powdered sugar and beat again until creamy and spreadable.
3. Spread over slightly cooled rolls and enjoy!

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