Cinnamon Rolls
oh how I love CinnabonI’ve made apple butter cinnamon rolls and even peach cinnamon rolls on this channel but haven’t made classic regular cinnamon rolls! Everytime I go to the mall and pass by Cinnabon, I smell the cinnamon and butter wafting through the air tempting me to buy a cinnamon roll. This time, I decided to make my own! :D
Did you know that in certain regions in America, cinnamon rolls are often paired with chili?
Ingredients
9x13-inch baking dish
Dough
1 cup (240 milliliters) milk
2 1/4 teaspoons (1 packet) instant or active dry yeast
2 eggs
4 1/2 cups (~650 grams) bread flour
1 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/3 cup unsalted butter, melted
Filling
1 cup (220 grams) brown sugar
2 tablespoons cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
Frosting
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
Splash vanilla extract
Pinch salt
1 1/2 cups powdered sugar, sifted
Directions
Heat 1 cup milk until warm (around 110 degrees F). Then transfer the milk to the bowl of a stand mixer along with 1 packet yeast. Mix together and let sit for a few minutes to foam.
Add 2 eggs, 4 1/2 cups bread flour, 1 teaspoon salt, 1/2 cup sugar, and 1/3 cup melted unsalted butter to the bowl. Mix everything together with your dough hook. Then knead the dough on your stand mixer with the dough hook attachment on medium for ~7 minutes. You want the dough to become elastic and smooth; it will pull away from the sides of the bowl.
Grease a bowl with oil. Transfer your dough to the bowl and cover with a towel to rise for 1-1.5 hours.
As the dough rises, combine 1 cup brown sugar, 2 tablespoons cinnamon, and 1/2 teaspoon salt in a bowl. Mix everything together and set aside.
Butter your 9x13 baking dish.
Flour your work surface and rolling pin. Then transfer your dough to the work surface. Flatten and spread it out with your hands then use the rolling pin to spread it out into a rectangle around 12x24 inches in size.
Loosen 1/2 cup room temperature unsalted butter by mixing it. Then spread the butter over your dough in an even layer. Sprinkle your sugar mixture evenly over the butter. Then roll your dough taut from the long side, bottom to top. Cut your log in half then into quarters. Cut each quarter into three pieces to get 12 pieces in total. Arrange them in your dish and cover with a towel to let rise for another hour.
Preheat your oven to 375 degrees F while the rolls rise.
Once sufficiently risen, bake your rolls in the oven for 25 minutes until the rolls are lightly browned and golden.
As the rolls cool, make your frosting by combining 4 ounces room temperature cream cheese, 2 tablespoons room temperature unsalted butter, a splash of vanilla extract, and a pinch of salt. Then sift in 1 1/2 cups powdered sugar and mix well. Lather your frosting over the warm rolls.
Enjoy!
