These pillowy Cinnamon Rolls are the perfect addition to your weekend brunch, cozy night in, or next gathering. Filled with cinnamon sugar, topped with a creamy frosting, and packed with protein thanks to Good Culture’s Cottage Cheese. Once you try one, you will be obsessed!
Ingredients
Dough
- 4 cups bread flour
- ¼ cup white sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoon salt
- 1 cup Good Culture Cottage Cheese, blended
- ⅓ cup warm milk
- 2 eggs, room temperature
- ¼ cup butter, melted
Cinnamon Filling
- 1 cup dark brown sugar
- ½ cup butter, softened
- 2 tablespoons of cinnamon
- 1 tsp vanilla extract
- ½ teaspoon salt
Cream Cheese Frosting
- 1 container of Good Culture Probiotic Cream Cheese
- 1 ½ cup powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- Pinch of nutmeg
Instructions
- Into a stand mixer, add the bread flour, sugar, salt and instant yeast. Using the whisk attachment, whisk until the dry ingredients are mixed together.
- In a blender, add cottage cheese, eggs and melted butter until fully smooth.
- Pour cottage cheese mixture into the dry flour mixture and give it a mix with a rubber spatula until a shaggy dough forms.
- Replace the whisk hook for the dough hook and let it knead for about 15 minutes. Every 5 minutes, scrape the sides of the bowl to make sure everything is incorporated. After 15 minutes the dough should look elastic and you should be able to perform a window pane test (window pane test: gently stretch the dough thin enough to check if light can pass through) If your dough is not there yet, knead for an additional 5 minutes.
- Grease a large bowl and place the dough in it. Wrap it with plastic wrap or a damp cloth and let it rise in a warm spot for about two hours or just until the dough is doubled.
- Make the cinnamon filling while the dough proofs. In a large bowl or your stand mixer, add the dark brown sugar, softened butter, cinnamon, vanilla extract and salt and beat until fully combined. Scrape bowl in between to make sure everything is evenly incorporated. Set aside.
- Prep your baking pan before the dough finishes its first proof. Take a 9×13 pan and grease it with butter and place a pieces of parchment. Set aside.
- Once proofed, punch the dough down with your hand.
- On a lightly flour dusted surface, rollout the dough into an 18x 12 rectangle. It should be about ½ inch thick.
- Once rolled, spread the cinnamon butter mixture all over the dough using an offset spatula. Leave a small ¼ inch border bare to help when rolling.
- Take the shorter 12 inch side of the rectangle and cut it into twelve 1 inch strips. Use a pizza cutter, if you don’t have one a sharp knife will also work.
- Roll up each individual strip to form a cinnamon roll. Place each roll into the prepared pan.
- Once all the cinnamon rolls are arranged in the pan, wrap the tray in plastic wrap or a damp towel and let them rest for 45 mins to an hour or until they are puffed up and springy. They should have doubled in size by the end of the rise, if not, let them proof for another 15-20 minutes.
- In the last 20 mins of the second rise, reheat the oven to 350 degrees.
- Bake the cinnamon rolls for 20-25 minutes just until blondish brown in color.
- While the cinnamon rolls bake, make the cream cheese frosting. In a large bowl, beat cream cheese, powdered sugar, vanilla extract, salt and nutmeg at a low speed until just combined. Then increase the speed to medium and continue beating until creamy and thick.
- Let the cinnamon rolls cool for about 10 minutes and then slather on the frosting generously all over. Serve and enjoy!