Glazed Cinnamon Rolls

Recipe by Pumpkie
READY IN: 5hrs 30mins




  • For the dough:
  • Heat the milk and butter in a small pan until the butter melts.
  • Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
  • In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
  • Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
  • Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
  • Scrape the dough onto a lightly floured work surface.
  • Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
  • Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
  • While dough is raising prepare the icing:
  • Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
  • Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
  • Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
  • To roll and fill the dough:
  • After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
  • Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
  • Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
  • Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
  • Keep it tightly rolled.
  • Moisten the top border with water and seal the roll.
  • Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
  • Grease a 13 x 9 inch baking dish or spray with cooking spray.
  • Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
  • Place the rolls cut side up, evenly in the prepared baking dish.
  • Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
  • Preheat oven to 350 degrees and adjust oven rack to the middle position.
  • Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
  • Invert rolls onto a wire rack and cool for 10 minutes.
  • Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
  • If not eating right away cover rolls and frost as you use them.
  • The icing needs to be kept in the refrigerator.
  • Rolls can be covered and reheated in microwave.