Salted cinnamon rolls with whipped cream cheese frosting recipe

Ingredients

• Unsalted butter or nonstick spray, for pan
• ½ recipe Classic White Bread dough, unbaked
• ½ cup (110 g) unsalted butter, at room temperature
• 1 cup (220 g) packed dark brown sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• 1 cup (150 g) golden raisins
• Flake salt

• 1 (8-ounce / 225 g) package cream cheese, at room temperature
• 4 tablespoons / 60 g unsalted butter, at room temperature
• ¼ cup (30 g) confectioners’ sugar

1. Grease a 10-inch / 25.5 cm round cake pan or springform pan with butter or nonstick spray. Preheat the oven to 350°F / 180°C with a rack in the middle. Set a large baking pan on the rack below to catch any buttery drippings.
2. Roll out the dough on a lightly floured surface to a rough 14 x 10-inch / 35.5 x 25.5 cm rectangle. In a bowl, cream together the butter, brown sugar, cinnamon, nutmeg, and sea salt. Spread this mixture all over the surface of the dough. Sprinkle on the golden raisins.
3. Starting with the long edge roll up the dough into a log, cut the log in half, then cut each of the halves in half. Cut each quarter into 3 equal slices for a total of 12 equal portions.
4. Fill the prepared pan with the rolls, cut-side up, then cover loosely with a clean dish towel or plastic wrap. Set aside for 30 minutes, or until the rolls are doubled in size.
5. Sprinkle the tops with flake salt, then bake for 30 minutes, or until golden on top and baked through.
6. Carefully take the rolls out of the pan while they are still warm, as they tend to stick once cooled.
7. To make the frosting, beat together the cream cheese and butter until well mixed. Add the confectioners’ sugar, then beat until light and fluffy.
8. Frost the cinnamon rolls once cool, or serve the rolls warm with the cream cheese frosting on the side.