Description
These soft Cinnamon & Spice Rolls are a classic cinnamon roll but with nutmeg and allspice added in to make it even more warm and cozy. Topped with thick cream cheese frosting, what could be better?
Ingredients
Units
Scale
The Dough
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) Rapid Rise Instant Yeast
- 3/4 cup warm whole milk
- 3 1/2 cups all-purpose flour (plus additional for dusting)
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 1 large egg, room temperature
The Cinnamon & Spice Filling
- 1/4 cup unsalted butter, room temperature
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
The Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In the bowl of a stand mixer with the dough hook attached, stir the warm milk, sugar, and yeast together until combined. Let sit for about 5 minutes (it will become foamy).
- While the yeast mixture is sitting, whisk together the flour, brown sugar, salt, and cinnamon in a large bowl. Add the flour mixture, the melted butter, and the egg to the yeast mixture and beat on low speed until the dough starts to come together. Move to medium-low speed and keep kneading until the dough starts to pull away from the side of the bowl and is forming into a ball.
- Move the dough to a floured mat and knead by hand into a ball. When you lightly press your finger into it, the dough should spring back.
- Move the dough to a large oiled bowl and cover with a towel. Set aside to rise for 1 – 1.5 hours or until the dough has doubled in size.
- While the dough is rising, prep the filling by mixing the brown sugar, cinnamon, nutmeg, and allspice.
- Lightly grease a 9″x13″ glass or ceramic baking pan.
- When the dough is done rising, move it to a floured mat and roll into a 12″x18″ rectangle. Spread the butter all over the surface of the dough (it should be very soft). Then sprinkle the sugar and spice mixture evenly on top and gently press down so it sticks to the butter.
- Starting at one of the long ends, roll the dough into a log, keeping it tight.
- Using unflavored dental floss or a sharp knife, cut the log into 12 even rolls (you can cut a small piece off of each end if needed).
- Place the rolls in the greased baking pan (evenly spaced) and cover with a towel. Set aside to let rise for 1 hour.
- Optional: If you want to prep these the night before, cover the pan and place in the refrigerator overnight. In the morning, remove from the fridge and let sit on the counter for an hour. Then bake using the following instructions.
- Bake the rolls at 350°F for about 30 minutes. The tops should be golden brown and the rolls should not be doughy. If the tops are getting too brown, loosely tent the pan with foil. Once removed from the oven, allow to cool.
- To make the cream cheese frosting, beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment at medium speed. Then add the powdered sugar, milk, vanilla, and salt and mix until combined. Spread the frosting over the rolls once they have cooled off a bit but are still warm!