These rolls are addictive! I love how you can roll them up, keep them in the fridge overnight, and just bake them off in the morning!
For the dough:
1 cup lukewarm milk
2 tbsp sugar
1 tbsp active dry yeast
½ cup sour cream
1 egg, beaten
1 tsp vanilla extract
¼ cup melted coconut oil
¼ cup sugar
3 ¾ cups flour
1 tsp salt
1/4 tsp cinnamon (not pictured in the video)
2 Tbsp of melted unsalted butter, for brushing the rolls
½ cup softend unsalted butter
1 cup brown sugar
2 ½ tbsp cinnamon
Cream Cheese Glaze:
½ cup cream cheese, room temperature
2 tbsp softened unsalted butter
½ tsp vanilla extract
1 cup confectioner’s sugar
2 tbsp heavy cream
1.) In a measuring cup or bowl, heat milk until lukewarm. Add 2 tbsp sugar and the yeast. Stir. Let sit for about 10 minutes, until foamy from the yeast.
2.) Meanwhile, in a bowl, whisk together the flour, salt, and cinnamon. Set aside.
3.) Add yeast mixture into the bowl of an electric mixer, with dough hook.
4.) Add sour cream, egg, vanilla, coconut oil and sugar. Mix very well until smooth.
5.) With mixer going on low speed, gradually add flour and salt mixture.
6.) Mix for 5 minutes at a medium to high speed, until dough starts to pull away from the sides of the bowl, and still slightly sticky at the bottom.
7.) Transfer dough to a buttered bowl. Cover with plastic wrap, and a tea towel. Let rise for around 2 hours. At this point, you can store the dough in the fridge, and continue the next day, or you can move on right away. Another option is to continue up until step 12, then store in the fridge and bake off in the morning. If you are storing in the fridge overnight, let the dough come to room temperature before you move on.
Make the filling:
8.) In a mini food processor, blend the filling ingredients until smooth.
9.) On a floured surface, roll the dough out into a 20×12 inch rectangle.
10.) Spread the filling all over the dough, leaving an inch border.
11.) Roll dough by the longer side as tightly as possible.
12.) Slice about 1 or 1 1/2 inch slices to get between 12-16 or so, depending on the size of each roll. Place the slices cut side up into a greased and lined 9×13 inch and 8×8 baking pan, leaving a little space between them so they can rise.
13.) Cover with a tea towel and let rise for 30-45 minutes.
Make the Cream Cheese Glaze:
14.) In a bowl of an electric mixer, beat cream cheese and butter together until smooth. Beat in the sugar and vanilla. Beat in the cream until mixture is light and smooth. Set aside until rolls come out of the oven.
15.) Preheat the oven to convection bake at 375. Brush the tops of the rolls with the melted butter.
16.) Bake for around 20-22 minutes, until slightly golden on top. Let the rolls cool for about 5-10 minutes.
17.) While rolls are still warm, spread the cream cheese glaze all over the rolls generously. Enjoy!