Christmas Cinnamon Rolls

2 ¼ cups unbleached flour


¼ cup sugar

1 ⅛ tsp instant yeast

½ tsp salt


½ cup warm milk, 115-120F


1 large egg, room temperature


3 Tbsp unsalted butter, melted


Filling:

¼ cup unsalted butter, softened

½ cup lightly packed brown sugar


1Tbsp cinnamon

½ tsp vanilla

pinch salt


To pour over before baking:

¼ cup heavy cream

Frosting:

3 ounces cream cheese, softened

3 Tbsp unsalted butter, softened


1 Tbsp heavy cream


1 tsp vanilla extract

¼ tsp almond extract (optional)

pinch salt

1 cup powdered sugar

Combine the flour, sugar, yeast, and salt in bowl of stand mixer.


With beater blade attached and splash guard in place, turn mixer to medium-low speed and gradually pour in the water, then add egg and butter and continue mixing until all ingredients are just combined.


Rest mixture for 5-10 minutes, then scrape dough from beater blade and replace with dough hook. Beat on medium speed for 5-7 minutes, or until the dough is smooth and elastic. The dough will still be sticky and clinging to sides of bowl—don’t add more flour!

Lightly grease a large bowl and use a rubber spatula to transfer the dough into it. Cover the bowl and set in a warm place to rise until double in size—this usually takes 30-45 minutes. Don’t let it rise too much!


While the dough is rising, prepare the filling: in a medium bowl, combine all ingredients, mixing well. Set aside. 


When the dough has risen, turn out onto a floured surface and use a floured rolling pin to shape the dough to about a 12x15" rectangle. Use a spatula to spread the filling over the dough, leaving a 1/2-inch strip of uncovered dough along one short side. Starting with the side opposite the uncovered strip, roll the dough tightly, sealing the uncovered dough to the back of the roll.

Turn the roll seam-side down and shape gently as needed to make it fairly uniform in size. Using a sawing motion with a serrated knife, trim about an inch off each end of the roll to even the edges, then cut the dough roll into 9 equal slices.


Line a 9-inch square baking pan with parchment, and place slices in pan (flat side down). [If making ahead for the next day, cover pan with foil and transfer to fridge; the next morning, remove foil and follow instructions below.]


Cover the pan with a damp cloth and preheat the oven to 375F. Allow dough to rise in a warm place for 20 minutes or until nearly double (if dough has been refrigerated, this step will take longer).

After the rolls have risen, heat the ¼ cup heavy cream until barely warm (not hot) and pour over them, allowing it to soak down in and around the rolls. Bake for 15-25 minutes, until the rolls are lightly golden brown and the center rolls reach 190F. Transfer rolls to a rack to cool, removing parchment.


While the rolls are cooling, prepare the frosting: In a small bowl, cream the butter and cream cheese until smooth. Stir in the salt, heavy cream, and extract(s), then gradually add powdered sugar until frosting is desired consistency.

When rolls are completely cool, frost as desired.