Cinnamon Rolls Made with Cream Cheese Layers in the Pastry! OH MY!

I have been an avid fan of The King Arthur Flour Company for many many years and prose their catalogs like a hen lookin' for a June bug.   First I think their flour is the best I have ever found and have escalated my game to using their organic all purpose and bread flours.

Awhile back a recipe of theirs caught my eye (as so many have) for Cream Cheese Cinnamon Buns.  I made a mental note to add this recipe to my list of "going to try for sure" items.  Countless numbers of cinnamon rolls have been made and baked in my kitchen but these really peeked my interest because of the method of layering the pastry with softened cream cheese and folding and re-rolling, much like the method for puff pastry. 

Today was the day.  Actually I had intended  to get up early and get these going for breakfast but alas.  I slept too long.  I did make changes in the recipe but still they are the inspiration and the major portion of the recipe remains theirs and they certainly deserve their due for these delicious rolls.

Ingredients for the dough:

3/4 C. warm milk (about 110-115 degrees)
1 large egg
1 large egg yolk
8 T. soft butter (1 stick)
3 C. all purpose unbleached flour (I use King Arthur)
scant 1 T. instant yeast
2 T. dark brown sugar
scant 1 t. kosher salt
1/2 t. vanilla extract

Ingredients for the fillings:

1/3 C. soft butter
1 C. packed dark brown sugar
3 T. Vietnamese Cinnamon
1 1/2 T. water
8 Oz. soft cream cheese

Icing Ingredients:

3/4 C. powdered sugar
1 1/2 T. cream

Using the large bowl of a stand mixer add all of the dry ingredients for the dough  and whisk together to combine well.  In another bowl or large measuring cup combine the wet ingredients and whisk to mix.  Add the wet ingredients to the dry and use the dough hook to combine at medium speed.  Knead until the dough is smooth and elastic.  The dough should all pull up around the hook.  Add a few tablespoons of flour if you need to.

Meanwhile butter a bowl well.  As soon as the dough has reached the smooth and elastic state turn it into the prepared bowl and turn once to butter both sides.  Cover with a damp clean tea towel and place in a warm place to double in bulk, about 2 hours.

Make the fillings by mixing the butter, sugar, and cinnamon in a small bowl.  Stir together with a 2 pronged fork until it is a mixture about the size of peas and set aside.  Using another small bowl and a hand mixer combine the water and cream cheese, beating until light and fluffy.  Set both mixtures aside.

When the dough has risen roll it on a floured board to a 14" x 12" rectangle.  Spread the cream cheese evenly over the surface.  Leave a 1/2" border around the outside.  Fold one short end into the center, fold the other short end over the first, like you would a letter.

Again roll and pat the dough until you have a 14" x 12" rectangle.  Fold it like a letter again and roll again to the same dimensions.  Spread the cinnamon mixture evenly over the dough.

Beginning with one long edge, roll the dough into a log.  Cut the log into 9 or 10 equal slices.  Place the slices into a greased 9 x 9" baking dish.  Cover and let rise again for 2 hours.

Now you have options.  You may either preheat the oven to 375 degrees and bake for 30-35 minutes or cover the rolls well with plastic wrap and refrigerate for as long as overnight.  When you are ready to bake remove and let sit at room temperature for 15-20 minutes then proceed with the baking directions as given. 

To ice, whisk the sugar and cream together and drizzle over the cinnamon rolls.  Serve warm.  Yield 9-10 rolls.  These are without a doubt the best cinnamon rolls I have ever made or eaten.

NOTE:  I baked these in an earthen ware dish and not a pan and I immediately inverted the rolls onto a large platter upon removing them from the oven and in essence frosted the bottoms after cooling.  I also prefer dark brown sugar to light brown which is what the original recipe calls for.  The King Arther website has their unaltered recipe at their website.