- 2 teaspoons active dry yeast
- 1/4 cup warm water
- 1 cups milk scalded and cooled to lukewarm
- 1/4 cup plus 1/2 teaspoon sugar separated
- 1.5 tablespoons butter melted, plus additional for brushing
- 4-4 ½ cups flour
- 1 large egg
- 1 teaspoon kosher salt
- 6 tablespoons butter melted
- 3/4 cups sugar
- 2 ½ tablespoons cinnamon
- 2 tablespoons butter melted
- 1/4 cup sugar
- 1½ teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces cream cheese softened
- 6 tablespoons butter room temperature
- 1/4 teaspoon pure vanilla extract
- 1 vanilla bean sliced lengthwise with seeds scraped out and reserved
- 2 cups confectioners’ sugar
- 1 tablespoon milk
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In the bowl of an electric mixer, dissolve yeast in the warm water with the half teaspoon of sugar.
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With the paddle attachment, mix in the milk, remaining 1/4 cup of sugar, and enough flour to make a medium batter. The batter should be about the thickness of a pancake batter.
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Mix thoroughly.
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Allow to stand until light and foamy, about 8-10 minutes.
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Add melted butter, eggs and salt.
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Beat well.
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Add enough flour to form a soft dough.
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Turn dough out onto a lightly floured surface and allow it to rest for about 10 minutes.
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While dough is resting, prepare a large bowl by spraying it with cooking spray.
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Knead dough until it is smooth and satiny, about 10 minutes.
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Place into prepared bowl and turn over, coating it with oil.
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Cover bowl tightly with plastic wrap and set to rise in a warm area until double in size, about 1 - 1 1/2 hours.
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Punch dough down.
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On a lightly floured surface and with a lightly floured rolling pin, flatten dough into a rectangle approximately 15 X 20-inches and about 1/4 – 1/2-inch thick.
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Allow to rest for 10 minutes.
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Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
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Spread the melted butter evenly onto the dough, up to the edges.
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Combine the cinnamon and sugar required for the filling in a small bowl and mix until thoroughly combined. Evenly sprinkle it all over the dough.
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Starting from the long side, gently roll the dough up into one long roll.
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Using a clean piece of dental floss, cut into slices about 1 1/2-inches thick.
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Place into prepared baking dish, leaving an inch or so between each, if possible.
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In a small bowl, whisk together the sugar and cinnamon for the topping until completely mixed.
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Spread some of the melted butter on top of each roll then sprinkle the sugar/cinnamon onto the top.
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Freshly grate the nutmeg over each roll. (Can also be mixed with cinnamon sugar and sprinkled altogether.)
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Tightly cover the baking dish with plastic wrap and allow to rise in a warm area until double in size, about 1 hour.
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In a cleaned mixing bowl, combine cream cheese, butter, vanilla extract, and vanilla bean seeds. Beat till well combined.
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Gradually add confectioners’ sugar and thoroughly mix.
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Add the tablespoon of milk and beat until smooth and creamy.
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Preheat oven to 400° F. Bake rolls for 15-17 minutes or until lightly golden.
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Upon removing rolls from oven, spread with frosting.
I've found it super helpful to use a piece of unflavored dental floss when slicing the dough into individual rolls. It helps them keep their shape as opposed to cutting the dough with a knife which can sometimes flatten them.