My whole goal in this blog is to give you the best recipes that I can find. This one is one of my absolute FAVORITE recipes I have ever found. Ever.
Warm, slightly gooey cinnamon rolls with some fresh cream cheese icing in the best way to start any weekend.
I have a girls bible study at my house on Saturday mornings and these are always gone before Ethan even wakes up that morning.
Ingredients:
Cinnamon Rolls:
-1 cup warm milk
-1 Tbsp. instant dry yeast
-2 Tbsp. granulated sugar
-1 tsp. salt
-1 egg
-3 Tbsp. butter, softened
-3 cup flour
Filling:
-3 Tbsp. butter
-1/2 cup light brown sugar
-2 Tbsp. cinnamon
Cream Cheese Frosting:
-4 oz. cream cheese
-1/4 cup butter, softened
-1 cup powdered sugar
-1 and 1/2 Tbsp. vanilla
-1-2 Tbsp. milk
Directions:
-In your KitchenAid, on a low speed, combine the warm milk, the yeast, the sugar, the salt, the butter, and the egg. Slowly add in the flour. Mix on a low speed using the dough hook. Once the flour is combined, increase the speed to medium.
Note: Add more flour if necessary in order to make the dough tacky but not sticky. If you add a little bit too much flour in this stage, it will be okay you just don't use as much when you roll it out.
-Transfer the dough to a lightly greased mixing bowl and cover with a towel. Let rise until it is roughly doubled in size. While it rises, grease a 9x13 glass baking dish.
Note: I use softened butter to grease my bowl and the baking dish.
-Preheat the oven to 325.
-Once the dough has risen for about 45 minutes, pour it onto a clean, floured countertop. Using your hands, knead the dough a few times. Using a floured rolling pin, roll the dough into a large rectangle.
-Brush the dough with the melted butter.
Note: Most recipes I have seen for cinnamon rolls call for much more butter. When I was starting to learn to make more things from scratch, I tried this one recipe that called for 1/2 cup (one stick) of melted butter to be used on the dough. I tried it and it made a huge mess. Imagine how much butter, cinnamon and brown sugar got on the counter top that day. I was cleaning it off my cupboard doors for weeks. In the picture below, I had melted 5 Tbsps of butter and see how much I still have left in the bowl.
-In a small bowl, combine the cinnamon and the light brown sugar. Sprinkle it over the buttered dough. I use my hands to rub in the mixture. This prevents it from running out when you roll the cinnamon rolls.
-Roll the dough into tight rolls.
-Cut into 1 to 1 1/2 inch rolls.
-Place the rolls into the greased baking dish. Cover and let rise for 20-30 minutes. They will rise a little bit more but will not be touching each other. That's okay because they expand a lot while they bake.
-Bake the rolls for about 20-25 minutes. This amount of time will bake them all the way through without making them too crispy. The tops should be slightly browned.
-While the rolls are cooling, whip together the cream cheese, the butter, the powdered sugar, and the vanilla together for the frosting. I usually do this in the KitchenAid on a high speed. Add enough milk to achieve the consistency you desire. I like the frosting to be thicker so I tend to add less milk and extra powdered sugar or cream cheese.
-Serve warm and enjoy!
These are the perfect cinnamon rolls because they are slightly gooey but also completely cooked through. It's the perfect amount of cinnamon and sugar without being too sweet. Cream cheese frosting is my weakness so I prefer to make it a little bit extra sweet to add on to the top.
You NEED to try these ASAP and, when you do, comment below and let me know how it goes!!
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