This is my favorite recipe for cinnamon rolls with soft and fluffy dough with a delicious cream cheese frosting! They keep so well too if you're lucky enough to have leftovers the next day the rolls will still be so soft. Enjoy this recipe it's sure to become a family favorite!
Ingredients:
Dough:
Warm Milk
Sugar
Salt
Yeast
Egg
Butter
Flour
Filling:
Butter
Sugar
Cinnamon
Topping:
Cream Cheese
Butter
Powder Sugar
Making cinnamon roll dough:
In the bowl activate the yeast by adding warm milk and add sugar and sprinkle with yeast. Let it activate for about 7 minutes or until it starts to foam. Once the yeast has been activated add salt, egg, and melted butter into a bowl of an electric stand mixer then combine all ingredients.
Then, add flour 1 cup at a time until dough forms into a ball and doesn't stick to the wall. After all the flour is incorporated knead the dough for about 10 minutes. Cover with plastic wrap and let rise until doubled in size, about 2 hours depending on how warm it is in your home.
Invert the dough onto a floured surface, and roll out the dough to ¾ thickness into a rectangle.
Top with, cinnamon and sugar and sprinkle on top of the dough. Then, grate cold butter and spread out evenly. Roll dough trying to roll as tightly as possible. Using unflavored floss cut 2-inch slices.
Prepare a baking dish with nonstick spray or line with parchment paper and place rolls into a baking dish and let rise for another 20-30 minutes.
Turn on oven to preheat to 350°F
Bake for 20-30 minutes or until golden brown. While the rolls are baking prepare the cream cheese frosting.
Place the butter and cream cheese in mixing bowl cream and add powder sugar and mix on low speed.
Spread cream cheese topping on top and enjoy!
Tips for the best cinnamon rolls:
-Spread your filling evenly from edge to edge to ensure each roll is filled with the delicious filling!
-Make sure you roll your dough tightly so there will be no gaps in your cinnamon rolls.
-Use floss or a thick string to cut your rolls, this will prevent your rolls from getting squished. See pictures below on how to cut your rolls with floss.
-Make sure you give your rolls space to rise. After the cinnamon rolls are filled and cut they need a final rise time. Place your rolls about 1 to 2 inches apart.
-Let your rolls cool for about 10 minutes before frosting them.
CINNAMON ROLLS
Ingredients
Dough:
- 1 ⅓ cup warm whole milk
- 5 tablespoon white sugar
- 1 tsp sea salt
- 1½ teaspoon yeast
- 1 egg
- 6 tbsp unsalted butter melted
- 4 cup flour
Filling:
- ½ cup unsalted butter
- ½ cup white sugar
- 3 tablespoon cinnamon
Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powder sugar
Instructions
- In the bowl of an electric mixer, activate yeast by adding 1 ⅓ cup warm milk, 5 tablespoon sugar and sprinkle with 1½ teaspoon of yeast. Let it activate for about 7 minutes or until the yeast starts to foam.
- Once the yeast has been activated add 1 teaspoon of salt, 1 egg, and 6 tablespoon of melted butter then combine all ingredients.
- Add 4 cups of flour 1 cup at a time until dough forms into a ball and doesn't stick to the wall. After all the flour is incorporated knead dough from about 10 minutes. Cover with plastic wrap and let rise until doubled in size, about 2 hours depending on how warm it is in your home.
- Invert the dough onto a floured or oiled surface, and roll out into a rectangle.
- Top with, cinnamon and sugar and sprinkle with butter cubes or grate cold butter on top evenly.
- Roll dough trying to roll as tightly as possible. Using unflavored floss cut 2-inch slices.
- Prepare a baking dish with nonstick spray or line with parchment paper and place rolls into a baking dish and let rise for another 20-30 minutes. Turn on oven to preheat to 350°F
- Bake for 30-40 minutes or until golden brown. While the rolls are baking prepare the cream cheese topping.
- Place the butter and cream cheese in mixing bowl cream and add powder sugar and mix on low speed.
- Spread cream cheese topping on top and enjoy!
Leave a Reply