Ingredients
Method
Make the dough:
- Scald the milk by bringing the milk to a boil in a small saucepan. As soon as it’s at a boil, remove from heat.
- Add butter to a bowl and pour scalding milk over it.
- Mix with an electric mixer until butter is melted completely, then add the sugar.
- Add ½ cup of the flour. Mix until the temperature is close to room temperature or lukewarm.
- Stir in the yeast and let sit for approximately 10 minutes until it forms a foamy layer on top.
- Slowly add eggs, salt, and remaining flour into the dough mix and knead by hand or with a bread mixer until smooth. Continue kneading until dough stretches (about 10 minutes with a mixer).
- Cover the bowl for about 60-90 minutes until it doubles in size.
Make the filling:
- Mix ingredients for the filling (butter, brown sugar, cinnamon, nutmeg) and keep at room temperature.
- When the dough has doubled in size, flour a surface and stretch the dough out, folding into thirds and pressing flat into a rectangle.
- Use a rolling pin to flatten into a 16x20 rectangle.
- Spread the cinnamon filling over the dough.
- Roll the cinnamon rolls up on the long edge and cut the log into 12 rolls.
- Place rolls onto a lined and greased baking dish and let rise for 20-30 minutes while preheating the oven.
- Preheat oven to 350 degrees fahrenheit. Bake the rolls for 20-25 minutes.
Make the frosting:
- Beat the butter, cream cheese, vanilla, and powdered sugar until smooth.
- When the rolls come out, glaze with half the frosting so it melts and soaks into the bread.
- Wait until rolls are cooled, about 10 more minutes, and add the other half of the frosting.