Cinnamon Roll
1 cup warm whole milk
2 room temp eggs
1/3 cup almost melted butter
1 standard instant dry yeast packet
Pinch of salt
1/2 cup sugar
4 1/2 cups flour
Cinnamon-Sugar Filling
1 cup packed brown sugar
1/2 softened butter
2 tablespoons ground cinnamon
1/2 cup heavy cream*
Icing
6 ounces softened cream cheese
1/3 cups softened butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
Prep Time
30 minutes
Rise Time
1 hour 30 minutes
Bake Time
25 minutes
Yield
12 to 14 rolls
*Heavy cream can be replaced by half and half or whole milk. The fat content in the cream is what we are looking for to help with the finished product.
Check the temperature instructions on the yeast packet to ensure the active yeast does not get ruined. Temperatures may vary from 105 degrees to 115 degrees.
For the icing only: If, like us, your cream cheese comes in 8 ounce blocks, adjust the recipe. The butter should be just under 1/2 cup (approximately 7 tablespoons). The powdered sugar should be 2 to 2.5 cups (to start) — add more to get your desired consistency.
For the dough rising, we like to place it somewhere a touch warmer. Try pre-heating your oven to 200 degrees for 1 minute, then turn it off. Put the dough in the oven for rising period.
Coffee pairs well with a savory treat and stretchy pants. For us, cinnamon rolls hold a special place in our hearts as a holiday tradition. How many of us have spent Christmas morning devouring rolls from Cinnabon, or anxiously awaiting the homemade variety as the mouth-watering scent wafts from the oven?
If coffee has a best friend, it's cream. But a solid third wheel is cinnamon rolls. Here is a recipe we have tried in multiple ways, resulting in a delicious breakfast, lunch, dinner, dessert, or midnight-snack option.
Warm milk to approximately 110 degrees (reference yeast instructions to make sure this does not need to be warmer or cooler). Pour warmed milk and yeast into a stand mixer.
Mix eggs, butter (softened, but not quite melting), and sugar until combined. Keeping the ingredients warm or room temperature provides the proper setting for the yeast to rise. Too hot or too cold will change your results.
Add 4 cups of flour to the mixture (save the last half cup for later, if needed). Combine ingredients and let rest for approximately 5 minutes. This provides an appropriate amount of time for the flour to soak up the liquids.
Knead the dough for about 5 minutes, adding the remaining flour, if needed. (We recommend using a stand mixer with a dough hook.) The dough will be tacky. (That's good! Do not add too much flour so that the dough is no longer tacky.) Spray a bowl with cooking spray, then place the dough in the bowl. Let the dough rise until it has doubled in size (about 30 minutes).
In a medium bowl, mix the cinnamon-sugar fillling ingredients. This should resemble wet, slightly clumpy sand.
After the dough has doubled in size, generously flour a cutting board or pastry mat and place the dough on it. Roll the dough out into a rectangle, until it is approximately 1/4-inch thick and 25"x16" in dimension. Spread the cinnamon-sugar filling across the entire dough rectangle.
Roll the dough tight into one long strand. Slice the cinnamon rolls into 12 to 14 pieces and place in a greased 9"x13" cooking pan or casserole dish. (If you have some twine, it works incredibly well at cutting the dough.) Cover the pan and allow the dough to rise again (approximately double). This usually takes about 15 to 20 minutes.
Preheat the oven to 375 degrees. After the dough has risen, pour warm (not hot) heavy cream over the cinnamon rolls. Cook for approximately 20 minutes or until golden brown. (Cooking may take an upwards of 25 minutes, but we like to start at 20 minutes and check.) A knife should come out clean-ish — expect some of the brown sugar filling to stick to the knife, but none of the dough should come off.
While the cinnamon rolls are cooling, mix the cream cheese, softened butter, powdered sugar, and vanilla extract for the icing. Once the cinnamon rolls have cooled, spread the icing over the cinnamon rolls.
Grab some stretchy pants, make yourself a cup of coffee (see our recommendation), and enjoy this tasty pairing.
Adapted from Tastes of Lizzy T.
Coffee pairs well with a savory treat and stretchy pants. For us, cinnamon rolls hold a special place in our hearts as a holiday tradition. How many of us have spent Christmas morning devouring rolls from Cinnabon, or anxiously awaiting the homemade variety as the mouth-watering scent wafts from the oven?
If coffee has a best friend, it's cream. But a solid third wheel is cinnamon rolls. Here is a recipe we have tried in multiple ways, resulting in a delicious breakfast, lunch, dinner, dessert, or midnight-snack option.
Warm milk to approximately 110 degrees (reference yeast instructions to make sure this does not need to be warmer or cooler). Pour warmed milk and yeast into a stand mixer.
Mix eggs, butter (softened, but not quite melting), and sugar until combined. Keeping the ingredients warm or room temperature provides the proper setting for the yeast to rise. Too hot or too cold will change your results.
Add 4 cups of flour to the mixture (save the last half cup for later, if needed). Combine ingredients and let rest for approximately 5 minutes. This provides an appropriate amount of time for the flour to soak up the liquids.
Knead the dough for about 5 minutes, adding the remaining flour, if needed. (We recommend using a stand mixer with a dough hook.) The dough will be tacky. (That's good! Do not add too much flour so that the dough is no longer tacky.) Spray a bowl with cooking spray, then place the dough in the bowl. Let the dough rise until it has doubled in size (about 30 minutes).
In a medium bowl, mix the cinnamon-sugar fillling ingredients. This should resemble wet, slightly clumpy sand.
After the dough has doubled in size, generously flour a cutting board or pastry mat and place the dough on it. Roll the dough out into a rectangle, until it is approximately 1/4-inch thick and 25"x16" in dimension. Spread the cinnamon-sugar filling across the entire dough rectangle.
Roll the dough tight into one long strand. Slice the cinnamon rolls into 12 to 14 pieces and place in a greased 9"x13" cooking pan or casserole dish. (If you have some twine, it works incredibly well at cutting the dough.) Cover the pan and allow the dough to rise again (approximately double). This usually takes about 15 to 20 minutes.
Preheat the oven to 375 degrees. After the dough has risen, pour warm (not hot) heavy cream over the cinnamon rolls. Cook for approximately 20 minutes or until golden brown. (Cooking may take an upwards of 25 minutes, but we like to start at 20 minutes and check.) A knife should come out clean-ish — expect some of the brown sugar filling to stick to the knife, but none of the dough should come off.
While the cinnamon rolls are cooling, mix the cream cheese, softened butter, powdered sugar, and vanilla extract for the icing. Once the cinnamon rolls have cooled, spread the icing over the cinnamon rolls.
Grab some stretchy pants, make yourself a cup of coffee (see our recommendation), and enjoy this tasty pairing.
Adapted from Tastes of Lizzy T.
Cinnamon Roll
1 cup warm whole milk
2 room temp eggs
1/3 cup almost melted butter
1 standard instant dry yeast packet
Pinch of salt
1/2 cup sugar
4 1/2 cups flour
Cinnamon-Sugar Filling
1 cup packed brown sugar
1/2 softened butter
2 tablespoons ground cinnamon
1/2 cup heavy cream*
Icing
6 ounces softened cream cheese
1/3 cups softened butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
Prep Time
30 minutes
Rise Time
1 hour 30 minutes
Bake Time
25 minutes
Yield
12 to 14 rolls
*Heavy cream can be replaced by half and half or whole milk. The fat content in the cream is what we are looking for to help with the finished product.
Check the temperature instructions on the yeast packet to ensure the active yeast does not get ruined. Temperatures may vary from 105 degrees to 115 degrees.
For the icing only: If, like us, your cream cheese comes in 8 ounce blocks, adjust the recipe. The butter should be just under 1/2 cup (approximately 7 tablespoons). The powdered sugar should be 2 to 2.5 cups (to start) — add more to get your desired consistency.
For the dough rising, we like to place it somewhere a touch warmer. Try pre-heating your oven to 200 degrees for 1 minute, then turn it off. Put the dough in the oven for rising period.
