Cream Cheese Cinnamon Rolls

Name: Cream Cheese Cinnamon Rolls
Yield: makes 8 cinnamon rolls
Ingredients: One 1/4-ounce package active dry yeast; 1/4 cup plus 1/2 teaspoon granulated sugar; 1/4 cup warm water (100°F); 1/2 cup lukewarm milk (90° to 100°F); 2 tablespoons packed dark brown sugar; 1/2 teaspoon pure vanilla extract; 1 extra-large egg; 1 extra-large egg yolk; 2 3/4 to 3 1/4 cups all-purpose flour; 3/4 teaspoon kosher salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1/2 cup finely chopped pecans; 1/4 cup raisins; 2 teaspoons ground cinnamon; 1/2 teaspoon kosher salt; Big pinch of ground cloves; 2 tablespoons honey or maple syrup; 4 ounces cream cheese, at room temperature; 8 tablespoons (1 stick) unsalted butter, melted and cooled; 2 cups confectioners’ sugar; 1/4 cup milk or buttermilk

December 14, 2011

When our neighbors made this recipe on Saturday mornings when we were growing up, the entire neighborhood smelled like cinnamon heaven. These frosted cinnamon rolls are a little more complicated to make than scones or muffins, but they are definitely worth the effort. The cream cheese makes the dough flakier than that of many cinnamon rolls, and the filling is rich and delicious. You can prepare these the night before and let them rise for an hour before baking them in the morning. The uncooked cinnamon rolls also freeze very well for a couple of weeks.

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