Cinnamon rolls from Joy of Cooking

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until softened, about 5 minutes:

Step 2

Add:

Step 3

Mix by hand or on low speed until blended. Gradually stir in:

Step 4

Mix for 1 minute, or until the dough comes together. Let sit for 15 minutes.

Step 5

Knead by hand for about 10 minutes or on low to medium speed for 5 to 7 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl.

Step 6

Add and knead in the butter until completely incorporated and the dough is once again smooth.

Step 7

Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 ½ hours.

Step 8

While the dough rises, beat in a large bowl or a stand mixer fitted with the paddle attachment until smooth and creamy:

Step 9

Butter a 13 × 9-inch baking dish. Roll out the dough on a lightly floured work surface into a 16 × 12-inch rectangle. Spread evenly with the butter mixture. Starting from a long side, roll up the dough tightly into a cylinder. Cut crosswise into 12 slices. Arrange the cinnamon rolls cut side up in the buttered baking dish, cover with plastic wrap, and let rise for 1 hour at room temperature or overnight in the refrigerator.

Step 10

Beat in a medium bowl, or in a stand mixer with the paddle attachment, at low speed just until blended:

Step 11

Add one-third at a time and beat just until smooth and the desired consistency:

Step 12

If the frosting is too stiff, beat for a few seconds longer; do not overbeat. If desired, stir in additional flavoring to taste

Step 13

When ready to bake, preheat the oven to 175°C. Bake the cinnamon rolls until golden brown and puffy, 25 to 30 minutes if at room temperature or 40 to 45 minutes if baking straight from the refrigerator. Transfer the pan to a rack and let cool 15 minutes before spreading with the cream cheese frosting. Serve warm.