Easy Cinnamon Rolls

Ingredients

• Dough: 3 cups (360 g) all-purpose flour · 1 tsp salt · ⅓ cup (67 g) sugar
• ¾ cup (180 ml) warm water + 2½ tsp active dry yeast + 1 tbsp sugar
• 1 egg + 1 egg yolk
• 4 tbsp browned butter, cooled (for the dough)
• Filling: ⅓ cup (76 g) browned butter · 1 cup (135 g) brown sugar · 2 tbsp cinnamon
• ½ cup (120 ml) heavy cream, for pouring over
• Frosting: 4 oz (113 g) cream cheese · 3 tbsp butter · 1 tsp vanilla · ¾ cup (90 g) powdered sugar · 1 tbsp cream or milk

Nutrition is an estimate per serving.

Method

1. Brown the butter: melt in a saucepan over medium heat until foamy and the milk solids turn golden and fragrant. Cool slightly. You need 4 tbsp for the dough and ⅓ cup for the filling.
2. Activate the yeast: stir warm water, yeast and 1 tbsp sugar; rest about 10 minutes until foamy.
3. Dough: combine flour, salt and sugar. Add egg, egg yolk, 4 tbsp cooled browned butter and the yeast mixture. Mix to a soft dough — if too sticky, add flour 1 tbsp at a time.
4. Cover and rise 1–2 hours until doubled.
5. Filling: mix ⅓ cup browned butter, brown sugar and cinnamon until spreadable.
6. Roll the dough into a large rectangle, spread the filling evenly, roll tightly into a log and cut 8 rolls. Place in a greased dish.
7. Rest 30 minutes, then pour ½ cup heavy cream over and around the rolls.
8. Bake at 177 °C / 350 °F for 25–30 minutes until golden and cooked through.
9. Frosting: beat cream cheese and butter smooth; add vanilla and powdered sugar, then cream or milk until silky.
10. Frost while warm so it melts into the swirls.

Watch it made