Pull Apart Cinnamon Rolls

By Chef Mary Matthews

These tender cinnamon rolls are an ideal make-ahead option, perfect for holidays, entertaining guests, or busy mornings.

Prep Time: 2 hours 30 minutes | Cook Time: 20-25 minutes
Servings: 6 mini loaf pans 3”X 6”  (4 rolls per pan, 24 total)

Ingredients for Overnight Cinnamon Rolls

• 1 cup warm milk, not hot
• 1/2 Tbsp active dry yeast
• 4 Tbsp granulated sugar, divided
• 3 cups all-purpose flour, divided* (plus 2 to 4 Tbsp)
• 1 large egg, room temp
• 2 Tbsp unsalted butter melted, divided
• 1/2 tsp salt

Ingredients for the Cinnamon Roll Filling

• 7 Tbsp unsalted butter, melted and cooled (spreadable)
• 1/4 cup granulated sugar
• 1 Tbsp ground cinnamon
• ½ tsp. ground cardamon

Ingredients for the Cream Cheese Icing

• 8 Tbsp unsalted butter, softened
• 8 oz cream cheese, softened
• 1 Tbsp vanilla extract
• 2 cup confectioners, powdered sugar

Directions

How to Make the Dough

1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 30 min. It will look puffy and a little foamy.
2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp. Dough should double in size.
4. Generously dust flour over a clean work surface and place dough in the center and roll into even 17″x10″ rectangle. Spread top of dough with 6 Tbsp melted & cooled butter and spread it out gently with a spatula or pastry brush.
5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon, ½ tsp. cardamon and sprinkle all of it evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 24 equal sized cinnamon rolls.
6. Butter sides and bottom of 6 each 3” X 6” mini baking loaf pans with butter and evenly space 4 cinnamon rolls in each pan, on their sides (this will allow them to pull-a-part after baking). Cover tightly with plastic wrap.
7. Allow the rolls to rise before baking, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy. SEE NOTES FOR A MAKE AHEAD OPTION.
8. After rolls have risen, brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing

Using an electric mixer, cream together 8 Tbsp softened butter, 8 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1 Tbsp vanilla then add 2 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

*NOTES*

Make ahead option

Follow recipe through step 6, then refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy. After rolls have risen, brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

*Recipe adapted from: Natasha of NatashasKitchen.com