Cinnamon Rolls with Cream Cheese Icing

williams-sonoma.com

Liz

subheading: For the dough:

1 cup (8 fl. oz./250 ml) whole milk

½ cup (4 oz./125 g) granulated sugar

5 Tbs. (2 ½ oz./75 g) unsalted butter, melted and cooled

3 eggs

1 package (2 1⁄2 tsp.) quick-rise yeast

5 cups (25 oz./780 g) unbleached all-purpose flour, as needed, plus more for rolling out the dough

1 ¼ tsp. fine sea salt

subheading: For the filling:

½ cup (3 ½ oz./105 g) firmly packed light brown sugar

6 Tbs. (3 oz./90 g) unsalted butter, at room temperature

2 tsp. ground cinnamon

subheading: For the cream cheese icing:

1 ½ cups (6 oz./185 g) confectioners’ sugar

2 oz. (60 g) cream cheese, at room temperature

2 Tbs. unsalted butter, at room temperature

½ tsp. pure vanilla extract

Finely grated zest of 1 orange

¼ cup (2 fl. oz./60 ml) whole milk, or as needed

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