Christmas Morning Cinnamon Rolls

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American · 690 min · vegetarian

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Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup whole milk
• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup granulated sugar
• 1 large eggs
• 16 tbsp (2 sticks), divided unsalted butter
• 1/4 cup light brown sugar
• 1/4 tbsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 oz cream cheese
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract

Method (tap to check — screen stays awake)

1. The night before: warm the milk to about 110F (warm bathwater). Whisk it with the yeast, granulated sugar, and eggs, then mix in the flour, 1 1/2 tsp salt, and 6 tbsp very soft butter. Knead 8-10 minutes by hand or 6 in a stand mixer until smooth and slightly tacky.
2. Rise in a greased, covered bowl 60-75 minutes until doubled.
3. Roll the dough into an 18x12-inch rectangle. Spread with 6 tbsp soft butter, then sprinkle evenly with the brown sugar mixed with the cinnamon and cardamom — the cardamom is the house touch that makes people ask what's different.
4. Roll up tightly from a long side, slice into 12 rolls (unflavored dental floss cuts cleaner than a knife), and arrange in a buttered 9x13 pan.
5. Cover tightly and refrigerate overnight, 8 to 14 hours. Go to bed; the dough is doing the work.
6. Christmas morning: set the pan on the counter 45-60 minutes until the rolls look puffy, and heat the oven to 350F.
7. Bake 25-28 minutes until golden and the center rolls read about 190F.
8. While they bake, brown the remaining 4 tbsp butter in a small pan until nutty and amber, and let it cool 5 minutes. Beat it with the cream cheese, powdered sugar, vanilla, and a pinch of salt.
9. Frost the rolls while warm so the brown-butter cream cheese melts into every spiral. Accept your applause in pajamas.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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