Especially during the cold winter months, there’s nothing quite like homemade cinnamon rolls right out of the oven. More than likely, you have a recipe or two on hand. However, your family will find these irresistible. While they require a little more work than ready-to-bake products, they’re worth the effort.
For these tasty cinnamon rolls, here are the ingredients you’ll need for the dough, filling, and icing.
- 2 teaspoons active dry yeast
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 4 cups all-purpose flour
- 1 ½ teaspoons kosher salt (or slightly less if using table salt)
- 6 tablespoons unsalted butter (room temperature)
- 3/4 cup brown sugar
- 1/2 cup unsalted butter (room temperature)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt (less if using table salt)
- 4 ounces of cream cheese (room temperature)
- 2 to 4 tablespoons whole or 2% milk
- 4 tablespoons of unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of kosher or table salt
The dough for these cinnamon rolls must rise at least eight hours, so you’ll want to schedule your time accordingly.
Put the milk in a large glass measuring cup or bowl. Then, heat it in the microwave for 15 to 20 seconds. You want it slightly warm to the touch but not to the point of steaming. When ready, add the yeast and sugar. Allow this mixture to stand until it’s foamy on top. Usually, this takes about five minutes.
Once the milk mixture’s ready, pour it into a mixing bowl. For this, you can use a standalone or hand mixer. To that, add the eggs, flour, and salt. Mix the ingredients on medium speed until a sticky dough forms.
Next, add the soft butter. However, only put two tablespoons in the mixing bowl at a time, followed by blending for a few seconds. One important note, for this cinnamon roll recipe, make sure the butter is extra soft. Otherwise, it won’t incorporate properly. After adding and blending all the butter, knead the dough for roughly 10 minutes on medium speed.
Shape the dough into a ball. Then, place it in a lightly oiled bowl and cover it with plastic wrap. Let it rise in the refrigerator overnight or for a minimum of eight hours. At that point, it’ll double in size.
When the dough’s ready, remove it from the refrigerator. Sprinkle a small amount of flour on a cutting board or flat work surface. Then, roll out the dough so that it measures 12 inches wide by 16 inches long.
In a medium-sized bowl, mix all of the filling ingredients. Going back to the dough, brush soft butter on top. However, you’ll leave an inch around three sides unbuttered. Then on one of the shortest sides, butter to the edge.
Carefully sprinkle the filling on top of the butter as evenly as possible. Starting with the buttered short edge, roll the dough into a tight tube or cylinder shape. As you reach the end, gently crimp the dough at the seam to prevent the filling from falling out.
Using a sharp knife, cut the tube of dough into eight equal pieces. Place them in a greased 9×13-inch baking dish. Cover it with plastic wrap and set it in a warm area. Let the dough rise for 60 to 90 minutes. You’ll know when it’s been enough time because the dough will look puffy.
Next, preheat the oven to 350 degrees Fahrenheit. After it reaches the desired temperature, bake the rolls for 20 to 25 minutes. Again, they should look puffy but also golden brown. After taking the rolls out of the oven, let them cool on a rack for five minutes.
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While the rolls cool, make the icing. For this, beat the cream cheese and butter until creamy. Add just half of the powdered sugar along with one tablespoon of milk. Beat for one minute. Add the remaining sugar and vanilla. Again, beat for one minute. Then, add additional milk but only one tablespoon at a time. That makes it easier to achieve the right consistency for spreading.
Simply ice the cinnamon rolls and serve. Although it’s best to eat them fresh out of the oven, you can reheat them as well. Also, if you like cinnamon rolls with nuts, you can add chopped pecans or walnuts to the filling mixture.
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