Cinnamon Rolls with Espresso-Cream Cheese Frosting

Name: Cinnamon Rolls with Espresso-Cream Cheese Frosting
Prep time: 180 min
Cook time: 24 min
Total time: 204 min
Yield: 9 servings
Cuisine: AMERICAN
Ingredients: 3/4 cup (6 fl. oz./180 ml) warm whole milk (110&#176;F/43&#176;C); 1 package (2 1/4 tsp.) active dry yeast; 1/4 cup (1 3/4 oz./50 g) plus 1 Tbs. granulated sugar; 1 egg plus 1 egg yolk, at room temperature; 4 Tbs. (2 oz./60 g) unsalted butter, melted and cooled; 3 cups (12 oz./340 g) plus 1 Tbs. bread flour, plus more for dusting; 3/4 tsp. kosher salt; Vegetable oil for greasing; 3/4 cup (5 1/2 oz./155 g) firmly packed dark brown sugar; 6 Tbs. (3 oz./90 g) unsalted butter, cut into pieces, at room temperature; 2 Tbs. ground cinnamon; 2 tsp. vanilla bean paste; 1/4 tsp. kosher salt; 2 tsp. instant espresso powder; 2 tsp. whole milk; 1/4 cup (2 oz./60 g) cream cheese, at room temperature; 4 Tbs. (2 oz./60 g) unsalted butter, at room temperature; 3/4 cup (3 oz./90 g) confectioners&rsquo; sugar; 1 tsp. vanilla bean paste; 1/8 tsp. kosher salt

Prep Time: 180 minutes

Cook Time: 24 minutes

Servings: 9

There’s nothing that will bring your friends to the kitchen faster than the smell of fresh cinnamon rolls coming out of the oven. Instant espresso powder adds a subtle coffee flavor to the decadent cream cheese frosting, so pour yourself a cup of joe and serve it with the rolls for a perfect pairing.

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Ingredients:

For the dough:

3/4 cup (6 fl. oz./180 ml) warm whole milk (110°F/43°C)
1 package (2 1/4 tsp.) active dry yeast
1/4 cup (1 3/4 oz./50 g) plus 1 Tbs. granulated sugar
1 egg plus 1 egg yolk, at room temperature
4 Tbs. (2 oz./60 g) unsalted butter, melted and cooled
3 cups (12 oz./340 g) plus 1 Tbs. bread flour, plus more for dusting
3/4 tsp. kosher salt
Vegetable oil for greasing

For the filling:

3/4 cup (5 1/2 oz./155 g) firmly packed dark brown sugar
6 Tbs. (3 oz./90 g) unsalted butter, cut into pieces, at room temperature
2 Tbs. ground cinnamon
2 tsp. vanilla bean paste
1/4 tsp. kosher salt

For the frosting:

2 tsp. instant espresso powder
2 tsp. whole milk
1/4 cup (2 oz./60 g) cream cheese, at room temperature
4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
3/4 cup (3 oz./90 g) confectioners’ sugar
1 tsp. vanilla bean paste
1/8 tsp. kosher salt

Directions:

To make the dough, in the bowl of a stand mixer, whisk together the warm milk, yeast, and the 1 Tbs. granulated sugar. Let stand until foamy, about 10 minutes.

Add the 1/4 cup (1 3/4 oz./50 g) granulated sugar, egg, egg yolk and melted butter to the bowl. Fit the mixer with the paddle attachment and beat on low speed until just combined, about 2 minutes.

Add the flour and salt and beat until a wet dough forms, about 10 seconds. Switch to the dough hook and knead on medium speed until the dough is smooth and elastic and only slightly sticky, about 10 minutes.

Turn the dough out onto a lightly floured work surface, knead a few times and shape the dough into a ball. Grease a large bowl with vegetable oil. Add the dough to the bowl and turn to coat. Cover the bowl with plastic wrap and a kitchen towel and let the dough rise in a warm spot until doubled in size, 1 to 1 1/2 hours.

Meanwhile, make the filling: In the clean bowl of the stand mixer fitted with the clean paddle attachment, beat together the brown sugar, butter, cinnamon, vanilla and salt on medium speed until the mixture is smooth, about 1 minute. Transfer to a small bowl and set aside.

Butter a 9-inch (23-cm) square baking dish. Punch down the dough and turn it out onto a well-floured work surface. Sprinkle the dough lightly with flour and roll out into a 14-by-12-inch (35-by-30-cm) rectangle, with a short side toward you. Using an offset spatula, spread the filling evenly over the dough, leaving a 1/4-inch (6-mm) border uncovered on the short side farthest from you. Starting at the side of the dough that is closest to you, roll the dough tightly into a log, brushing off the excess flour as you go. Pinch the seams to seal. Using a serrated knife, cut the log crosswise into 9 equal slices, each about 1 1/3 inches (3.5 cm) thick.

Arrange the slices, cut side up, in a single layer in the baking dish. Cover loosely with plastic wrap and a kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.

Preheat an oven to 350°F (180°C).

Remove the towel and plastic wrap from the baking dish. Bake until the rolls are golden brown, 20 to 23 minutes. (You want the rolls to still be a bit soft in the center as they will firm up as they cool.)

While the rolls are baking, make the frosting: In a small microwave-safe bowl, whisk together the espresso powder and milk. Microwave on high for 30 seconds, then whisk until the espresso powder is fully dissolved. Set aside and let cool to room temperature.

In the clean bowl of the stand mixer fitted with the clean paddle attachment, beat together the cream cheese and butter on medium speed until smooth, about 1 minute. Add the confectioners’ sugar, vanilla, salt and the cooled espresso mixture and beat on low speed until combined, about 2 minutes. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.

Transfer the baking dish to a wire rack and let cool for 10 minutes. Spread the rolls evenly with the cream cheese frosting and serve warm or at room temperature. Makes 9 rolls.

Williams Sonoma Test Kitchen

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