Ingredients

Method

1. 1

   In a bowl, combine 2.5 teaspoons of active dry yeast, 1 tablespoon of sugar, and 0.75 cup of lukewarm water. Stir to combine, then cover and set aside for about 10 minutes until it becomes foamy.

2. 2

   In a large mixing bowl, combine 3 cups of all-purpose flour, 1/3 cup of sugar, and 1 teaspoon of kosher salt.

3. 3

   Add 1 egg, 1 egg yolk, and 4 tablespoons of melted unsalted butter to the dry ingredients.

4. 4

   Pour the activated yeast mixture into the bowl. Mix with your hands until a shaggy dough forms.

5. 5

   Lightly flour your work surface. Turn the dough out and knead for about 10 minutes until it's smooth and elastic.

6. 6

   Lightly flour a clean bowl. Place the dough inside, cover, and let it rest in a warm place for 1.5 to 2 hours, or until it has doubled in size.

7. 7

   Flour your work surface again. Punch the air out of the risen dough and place it on the floured surface. Roll the dough into a large rectangle.

8. 8

   In a small bowl, combine 1/3 cup of room temperature unsalted butter, a dash of nutmeg, a dash of cloves, 2 tablespoons of ground cinnamon, and 1 cup of packed brown sugar. Mix with a fork until well combined.

9. 9

   Spread the filling evenly over the rolled-out dough.

10. 10

    Tightly roll the dough into a log.

11. 11

    Use dental floss or a sharp knife to cut the log into individual rolls.

12. 12

    Place the rolls in a parchment-lined baking dish. Cover and let them rest for another 30 minutes.

13. 13

    Preheat your oven to 350°F (175°C). Pour a small amount of heavy cream over each roll. Bake for about 25 minutes, or until golden brown.

14. 14

    While the rolls are baking, prepare the frosting. In a bowl, combine 4 ounces of cream cheese, 3 tablespoons of unsalted butter, a dash of vanilla extract, and 0.75 cup of powdered sugar. Mix until smooth.

15. 15

    Once the cinnamon rolls are out of the oven, let them cool slightly before spreading the frosting over them. Serve warm and enjoy