Cinnamon Rolls Recipe by Clare Loux

Cinnamon Rolls have been a Christmas morning tradition in my household since I was thirteen. However many years ago that was, I decided I was never going back to Pillsbury cans, and that sophisticated homemade cinnamon rolls would grace our breakfast table on Christmas mornings forevermore. My first few attempts were less than flawless, but over the years I’ve gotten better at working with yeast and figured out a recipe that works like a charm every time. These are the perfect treat for holidays, birthdays, and random Tuesdays.

This batch makes two-dozen cinnamon rolls.

Dough:

• 2 cups whole milk
• ½ cup vegetable oil
• ½ cup sugar
• 1 packet active dry yeast (2 ¼ tsp.)
• ½ tbsp. salt
• 4 ½ cups flour, plus more for dusting

Filling:

• ½ stick butter
• 1 tbsp. cinnamon
• 2 cups brown sugar

Frosting:

• 1 brick (8oz) cream cheese, softened
• 3 cups powdered sugar, sifted
• 3 tbsp. half and half (or cream or milk)
• 1 tsp. vanilla extract
• Pinch of salt

Heat oil, sugar, and milk over medium heat until sugar is dissolved and mixture is hot but not boiling. Allow the mixture to cool until it’s still warm to the touch but no longer hot. Add the yeast and let sit for fifteen minutes. Stir in four cups of flour. A stand mixer with a dough hook works well here, or you can mix by hand with a sturdy wooden spoon. I’ve broken multiple rubber spatulas stirring this dough so I’d advise against using one of those. Cover the dough and let it rise in a warm place for at least an hour. Stir in salt and remaining half cup of flour. You can move on to the filling right away or cover and refrigerate the dough overnight until you’re ready.

Divide the dough in half. Sprinkle flour on your work surface and roll out the first half of the dough into a rectangle. Melt two tablespoons of the butter and brush it over the dough, leaving a border around the edge. Sprinkle approximately one cup of the brown sugar and 1½ tsp of cinnamon over the buttered dough and press the filling in. Truthfully, I never actually measure at this stage - no one is going to complain that there’s too much filling. Starting with the long edge closest to you, roll the dough into a cylinder and pinch the edges together. Use a serrated knife to cut twelve rolls. To keep the rolls even, I usually cut the long roll in half, cut each of the halves in half, and then cut each of the quarters into thirds. Place the rolls in a greased 9”x13” baking dish. Repeat this process with the other half of the dough. Preheat your oven to 350 degrees and then bake for approximately 30 minutes. If your oven is already preheated, let the rolls rest about fifteen minutes before baking.

To make the frosting, whisk cream cheese and vanilla. Sift in the powdered sugar. Do not skip sifting unless you want your frosting to have unsightly clumps. A hand or stand mixer is also helpful here. Add the half and half. The frosting should be somewhat thin/runny. If it’s too thick, add more half and half a little at a time. Pour the frosting evenly over the two pans of cinnamon rolls while they are still warm or leave on the side and folks can frost their own rolls to their liking. Refrigerate any leftovers.