Step-by-Step Instructions
First, we wake up the yeast. I combine the warm milk (test it on your wrist—it should feel warm, not hot), yeast, and a pinch of the sugar from the dough ingredients in my mixer bowl. After about 5-10 minutes, it should look foamy and smell yeasty. If it doesn’t, your milk was likely too hot or the yeast is old, and it’s best to start over. To this bloomed yeast, I add the remaining sugar, eggs, melted butter, salt, and 4 cups of flour. With the dough hook, I mix on low until a shaggy dough forms, then let it knead for 5-7 minutes, adding the extra ½ cup flour a tablespoon at a time only if needed. The dough should be very soft, slightly tacky, but pull away from the bowl. I place it in a greased bowl, cover it with a damp towel, and let it rise in a warm spot until doubled—this takes about 1 to 1.5 hours in my kitchen.
While the dough rises, I make the fillings. For the cream cheese layer, I beat the softened cream cheese with the granulated sugar and flour until smooth; the little bit of flour helps stabilize it. For the cinnamon sugar, I mix the brown sugar and cinnamon thoroughly. Here’s a tip I learned: have your ½ cup of super-soft butter ready to go right next to these fillings. Once the dough is risen, I punch it down and roll it out on a lightly floured surface into a large rectangle, about 18×24 inches. Then, I spread the soft butter over the entire surface, right to the edges. Next comes the cream cheese mixture, which I dollop and gently spread. Finally, I sprinkle the cinnamon sugar evenly over everything.
Now for the roll-up. I start with the long edge farthest from me and roll it toward myself as tightly as I can, pinching the seam to seal at the end. Using my serrated knife (or floss), I cut the log into 12 even rolls. I arrange them in my greased 9×13 pan, cover them loosely with plastic wrap, and let them rise again until puffy and nearly touching, about 30-45 minutes. While they rise, I preheat my oven. I bake them at 350°F (175°C) for 25-30 minutes, until they’re deep golden brown on top. The moment they come out, I let them cool just slightly before spooning over the glaze I whisked together while they baked.
Pro Tips for Best Results
My number one pro tip is all about temperature. Everything needs to be the right temp: warm milk to activate the yeast, room temperature eggs so they don’t shock the yeast, and softened cream cheese and butter for smooth blending. I’ve tried rushing the softening process in the microwave, and it always ends in a greasy, separated mess. Trust me, take the time to let them sit out on the counter for a few hours. I also highly recommend using a kitchen thermometer for the milk. Guessing with your finger is risky, and 110°F is the sweet spot for yeast activity.
The second rise is just as crucial as the first. Don’t skip letting the cut rolls puff up in the pan before baking. I made that mistake once, eager to get them in the oven, and my rolls were dense and didn’t have that beautiful, fluffy pull-apart texture. They should look noticeably plump and be cozy in the pan. If your kitchen is cool, create a warm spot by turning your oven on to its lowest setting for one minute, turning it OFF, and then placing the covered pan inside to rise.
Finally, the glaze. For the absolute best texture and flavor, make sure your cream cheese is truly soft here, too. I sift my powdered sugar to avoid any lumps, and I add the milk one tablespoon at a time. You want a thick but pourable consistency—it should lazily drip off your whisk. I like to glaze the rolls while they’re still quite warm, but not scalding hot. The warmth helps the glaze melt slightly and seep into all the nooks and crannies, creating an irresistible, gooey layer.
Common Mistakes to Avoid
The first mistake I ever made was using cold ingredients in the filling. I didn’t plan ahead, and my cream cheese was cool and my butter was firm. Trying to spread them over my delicate dough was a nightmare—I ended up tearing holes and pushing all the air out of my carefully risen dough. The rolls were tough. Now, I set out my cream cheese and butter for the filling at the same time I start the dough. It seems simple, but it’s the key to a smooth, mess-free assembly.
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