I love me some cinnamon rolls! These were super easy — I made the sweet dough the day before and proofed, shaped, rolled and sliced it and then let the rolls retard in the fridge overnight. The next morning, I baked and glazed them — yummy!!
The sweet dough recipe and cinnamon roll instructions came from The America’s Test Kitchen Family Baking Book. Organized Cooking posts the dough recipe here, and you can see the cinnamon roll instructions on America’s Test Kitchen Feed. The cream cheese glaze was actually that good old standby — Philadelphia Cream Cheese Frosting, thinned down with milk to a drizzling consistency.