Tillamook Classic Cinnamon Rolls

Make the dough:

• Tip: Please note the 1 hr time to let the dough sit

• Prep the dough by adding water, white sugar and yeast to the bowl of a stand mixer.

• Stir to dissolve, then wait 8-10 minutes for yeast to activate.

• Add the 2 tbsp. of butter, milk powder, 1 tsp. salt and the flour, mixing on low with the hook attachment of your mixer.

• Once fully incorporated, increase speed to medium low and continue mixing for about 4 minutes. The dough should pull cleanly from the bowl and be soft, malleable and not sticky.

• Remove the dough from the bowl to lightly oil the bowl, then return the dough and cover the bowl with plastic wrap.

• Rest in a warm area of the house for 1 hour.

Make the filling:

• Use a fork to break up 1 stick of butter in a small bowl, then add remaining filling ingredients and mix with the fork until completely incorporated. Set aside until needed.  

Make the frosting:

• Use the whisk attachment of your stand mixer to whip the softened cream cheese with ½ tsp. salt and the vanilla bean paste.

• Add the powdered sugar, and slowly incorporate, scraping down as needed. Label and refrigerate until needed.   

Make the rolls

• Tip: Please note the 7-8 hours of overnight prep time

• Get ready to make your rolls by greasing a 9x13 pan and lightly dusting a clean work surface with flour.

• Place your proofed dough on the work surface and gently work into a rectangle with your hands.

• Using a rolling pin, continue shaping the dough until you get a 16x20 inch rectangle.

• Spread the filling evenly across the surface of the dough.

• Roll the dough gently and evenly, beginning at the side closest to you and seal the seam with some warm tap water, if needed.

• Roll the roll of dough a few times, stretching or condensing as needed, to get a 20-inch length.

• Trim 1 inch from each side and discard, then cut into 8 each pieces (about 2 inches thick) with a sharp serrated knife.

• Place the rolls in the prepared pan and push down into the pan gently. Cover with plastic wrap and refrigerate overnight, or at least 4 hours.*

• Pull the rolls from the fridge and allow to rest at room temperature for 1 hour, prior to cooking.

• While they’re resting, preheat the oven to 350 degrees.

• Gently brush the rolls with half of the heavy cream and put the rolls in the oven on a center rack.

• Remove the rolls after the first 10 minutes in the oven and quickly brush with the remaining cream, then return to the oven. Cook for a total of 30-35 minutes.

• Immediately apply half the frosting after removing from the oven, then allow to rest for 10 minutes, before applying the remaining frosting as desired.

• Serve warm and enjoy!