Cinnamon Rolls 2.0

As adapted from King Arthur Flour, they turned out very well. I added some salty almond slices on top of the glaze for a textural contrast.

Dough

- 1 packet active dry yeast
- 1 cup milk, more as needed (lukewarm, proof yeast)
- 3 cups AP Flour
- 3 Tbsp sugar
- 2 tsp salt
- 6 Tbsp room temperature butter


Cinnamon Filling

- 1/4 cup brown sugar
- All spice
- 2 tsp flour
- milk, soy milk, cream, etc.. to brush on dough

Cream Cheese Icing

- 4 oz. room temperature cream cheese
- 1/2 stick butter
- 1 cup powdered sugar

1. Mix dough together.
2. Let rise for 2 hours, punch down.
3. Roll flat, brush entire surface with milk, soymilk, cream, or whatever is on hand. This will help the cinnamon filling stick to the dough.
4. Add cinnamon filling.
5. Roll into a log shape.
6. Using a serrated knife, cut slices from the log.
7. Arrange on baking sheet, let sit overnight for 2nd cool rise.
8. Remove from refrigerator, let warm to room temperature, about 10-15 minutes.
9. Bake at 375 degrees F for about 30 minutes, or until golden brown.
10. Let cool 10 minutes.
11. Brush with icing.
12. Sprinkle with almond slices.

A batch of chocolate chip cinnamon rolls just before going into the oven.