Ingredients
Dough
- 1 ½ cups lukewarm milk (360g)
- 1 ½ teaspoons instant dry yeast (5g)
- ½ cup + 2 teaspoons granulated sugar (120g)
- 3 large eggs
- 5 ¾ cups bread flour plus more for dusting (720g)
- ½ cup unsalted butter softened (113g)
- 2 ¼ teaspoons salt (14g)
To Pour on Before Baking
- ½ cup heavy whipping cream
Filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¾ cup unsalted butter softened to touch
Frosting
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- ½ cup dark brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla paste
- 1-2 tablespoons milk or heavy cream
- Pinch of salt
Cinnamon Streusel Topping
- 1¼ cups all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted and cooled
Dulce de Leche Drizzle
- 1 cup store-bought or homemade dulce de leche
Instructions
- Prepare the dough: In the bowl of a stand mixer, whisk together lukewarm milk, 2 teaspoons sugar, and instant yeast. Let sit for 10 minutes until foamy. Add remaining sugar, eggs, bread flour, butter, and salt. Mix with dough hook on medium speed for 6-7 minutes until smooth and elastic, pulling away from bowl sides.
- First rise: Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour.
- Stretch and fold: After an hour, perform one stretch and fold on the dough. Cover again and refrigerate for 2 to 12 hours to develop flavor and firm the dough.
- Prepare filling: Cream together brown sugar, ground cinnamon, and softened butter using paddle attachment or hand mixer until smooth and combined. Set aside.
- Roll out dough: Lightly flour a clean surface. Roll chilled dough into a 12×16 inch rectangle with even edges.
- Spread filling: Evenly spread filling over dough, leaving ½ inch bare on one long side for sealing.
- Roll and cut: Roll dough tightly from the opposite long side into a log. Trim uneven ends if needed. Cut into 12 equal 1⅓ inch thick pieces using a sharp knife or dental floss.
- Arrange and proof: Line a 9×13 pan with parchment and lightly spray sides. Place rolls cut-side up in 3 by 4 formation with space between. Cover loosely and let rise 45-60 minutes until puffy and nearly doubled.
- Preheat oven & prep rolls: Preheat oven to 375°F. Warm heavy cream briefly. Pour cream evenly over risen rolls allowing it to soak in.
- Bake: Bake at 375°F for 10 minutes, then lower to 350°F and bake 20-25 minutes until deep golden. Tent with foil if browning too fast. Cool at least 20 minutes before frosting.
- Make streusel topping: Keep oven at 350°F. Mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and mix until crumbly clusters form. Spread on parchment-lined sheet pan and bake 8-10 minutes until golden. Cool and break into large pieces.
- Prepare frosting: Beat cream cheese, butter, and dark brown sugar on medium-high for 5 minutes. Gradually add powdered sugar, vanilla, milk or cream, and salt at low speed until combined. Beat on medium for 1-2 minutes until fluffy.
- Assemble: Spread brown sugar buttercream on cooled rolls. Drizzle dulce de leche over frosting. Generously sprinkle cinnamon streusel on top. Serve warm or at room temperature.
Notes
- Cold proofing the dough in the refrigerator enhances flavor and makes rolling easier.
- Use a sharp serrated knife or unwaxed dental floss to cleanly cut rolls without squishing them.
- If rolls brown too quickly during baking, tent loosely with foil to prevent burning.
- For an extra indulgent touch, warm the dulce de leche slightly before drizzling.
- Store leftover cinnamon rolls covered in the refrigerator; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
