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–+ servings

Velvety Cinnamon Dream Rolls

Enjoy these uniquely reworked Velvety Cinnamon Dream Rolls – less sweet, more nuanced, and perfectly soft. A delightful twist on a classic cinnamon roll recipe for every occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 12 generously sized rolls (or 16 smaller ones)
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup milk warm, dairy or nondairy
  • 1/4 cup butter softened
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups all-purpose flour plus an extra 1/2 cup as needed
  • Butter or margarine cut into cubes, for spreading
  • 1/2 cup dark brown sugar
  • 2 tablespoons cinnamon
  • Cream cheese glaze: 4 ounces cream cheese 1 cup powdered sugar, 1/2 teaspoon vanilla extract

Method
 

  1. In a large bowl, whisk together the warm milk, butter, sugar, and salt until the butter melts. Stir in the yeast and let the mixture sit for about one minute.
  2. Gradually add 4 1/2 cups of flour using a spoon or dough whisk until all the flour is moistened. Cover the bowl with plastic wrap and place it in a warm spot to let the dough rise for about 1 hour or until it has doubled in size.
  3. While the dough rises, cut the butter or margarine into small cubes and set them out to soften. In a separate bowl, mix together the dark brown sugar and cinnamon. Prepare your baking pan(s) by coating the sides with butter or nonstick spray. Line the bottom with parchment paper.
  4. Once doubled, gently knead in the remaining 1/2 cup of flour on a well-floured counter. Sprinkle flour on top of the dough and roll it into a large rectangle (about 20 inches wide and roughly 1/2-inch thick).
  5. Evenly spread the softened butter over the surface of your rolled dough. Sprinkle the brown sugar-cinnamon mix evenly on top. Carefully roll the dough tightly away from you into a long log. If the log ends up a bit short, gently stretch the dough until it reaches roughly 24 inches for a full roll.
  6. Slice the log into 12 evenly sized pieces for larger rolls or 16 for bite-sized treats. If baking immediately, allow the rolls to rest at room temperature for 30 minutes to finish proofing. Preheat your oven to 350°F. Alternatively, if you’re planning to bake them the next morning, cover the pan lightly with nonstick-sprayed plastic wrap and chill overnight in the refrigerator. They can go straight into the oven from the fridge.
  7. Place the pans in the oven and bake for about 25 minutes until the edges turn a beautiful golden shade. Insert a toothpick into a few rolls to ensure you get a hint of cinnamon goo without any undercooked dough.
  8. While your rolls cool slightly, whisk together cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
  9. Allow the rolls to cool on a rack for about 5 minutes. Drizzle or spoon the creamy glaze over each roll. Enjoy them fresh and warm!
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