Classic Cinnamon Rolls

by Joanna Gaines

Total 3 hours 35 minutes (includes proofing and cooling time) | Active 30 minutes | Makes 12 servings

Featured On: Magnolia Table: At the Farm
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Ingredients

Filling

1 cup (2 sticks) butter, softened
2 cups brown sugar
2 teaspoons cinnamon

Dough

¼ cup warm water (110°F)
1 tablespoon active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup warm whole milk (110°F)
½ cup canola oil
2 large eggs
Cooking spray

Cream Cheese Icing

8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 cups powdered sugar
1 teaspoons vanilla extract
2 tablespoons whole milk

Directions

1. To make the dough: In a small bowl, stir together the warm water, yeast, and sugar until dissolved. Let sit for about 5 minutes, until the mixture is foamy on top.

2. Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add warm milk, oil, and eggs. Turn the mixer on low speed and add the yeast mixture. As the dough comes together in the mixer, slowly increase the speed to medium-high and let it mix for 5 minutes. (The dough will be sticky.)

3. Spray a large mixing bowl with cooking spray. Shape the dough into a ball with your hands and place it in the bowl. Cover with a towel and let rise in a warm place until doubled in size, about 90 minutes.

4. To make the filling: Combine the butter, brown sugar, and cinnamon in a medium bowl and whip together with a hand mixer on medium speed until fully combined and smooth.

5. Prepare a 9 x 13-inch baking pan by generously spraying it with cooking spray and preheat the oven to 350°F.

6. Punch down the dough to release the gases. On a lightly floured surface, roll the dough into a 12 x 18-inch rectangle. Spread the cinnamon filling evenly across the dough making sure to coat the edges.

7. Roll the dough into a log, beginning at the long end. Pinch the seam to seal and place the seam side down on the work surface. Cut the log into twelve 1½-inch rolls. Place the rolls into the prepared 9 x 13-inch pan in 4 rows of 3. Cover the pan loosely with a towel and let it rest at room temperature for 25 minutes.

8. Bake for 35 to 40 minutes, or until the cinnamon rolls are a deep golden color. Let cool for about 10 minutes.

9. To make the icing: In a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Cream on medium-high speed for about 1 minute, until completely smooth. Add the powdered sugar and mix on low speed for 30 seconds, then increase to high speed for another minute, making sure the mixture is smooth. Add the milk and vanilla, then mix until combined with no clumps of sugar.

10. Let cinnamon rolls cool slightly for about 10 minutes then generously coat with icing.

11. Store leftovers, in an airtight container, at room temperature for up to 2 days.