Instructions
Rolls
- In the bowl of an electric mixer, dissolve yeast in the warm water with the half teaspoon of sugar.
- 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.
- Mix thoroughly.
- Allow to stand until light and foamy, about 8-10 minutes.
- Add melted butter, eggs and salt.
- Beat well.
- Add enough flour to form a soft dough.
- Turn dough out onto a lightly floured surface and allow it to rest for about 10 minutes.
- While dough is resting, prepare a large bowl by spraying it with cooking spray.
- Knead dough until it is smooth and satiny, about 10 minutes.
- Place into prepared bowl and turn over, coating it with oil.
- Cover bowl tightly with plastic wrap and set to rise in a warm area until double in size, about 1 – 1 1/2 hours.
- Punch dough down.
- 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.
- Allow to rest for 10 minutes.
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
For the filling:
- Spread the melted butter evenly onto the dough, up to the edges.
- 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.
- Starting from the long side, gently roll the dough up into one long roll.
- Using a clean piece of dental floss, cut into slices about 1 1/2-inches thick.
- Place into prepared baking dish, leaving an inch or so between each, if possible.
Cinnamon Sugar Topping
- In a small bowl, whisk together the sugar and cinnamon for the topping until completely mixed.
- Spread some of the melted butter on top of each roll then sprinkle the sugar/cinnamon onto the top.
- Freshly grate the nutmeg over each roll. (Can also be mixed with cinnamon sugar and sprinkled altogether.)
- Tightly cover the baking dish with plastic wrap and allow to rise in a warm area until double in size, about 1 hour.
For the frosting:
- In a cleaned mixing bowl, combine cream cheese, butter, vanilla extract, and vanilla bean seeds. Beat till well combined.
- Gradually add confectioners’ sugar and thoroughly mix.
- Add the tablespoon of milk and beat until smooth and creamy.
- Preheat oven to 400° F. Bake rolls for 15-17 minutes or until lightly golden.
- Upon removing rolls from oven, spread with frosting.
Recipe Notes
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.