Homemade Cinnamon Rolls
Make this delicious baked soft ooey goeey Cinnamon Rolls at home!
Ingredients
Dough for Rolls
- 1 cup Full Milk, warm
- 1 Tbsp Active Yeast
- 2 Tbsp Granulated Sugar
- 3 Tbsp Unsalted Butter
- 1¼ tsp Salt
- 1 Large Egg
- 3 cups All Purpose Flour, sifted
Sugar Filling
- 6 Tbsp Unsalted Butter, melted
- 1 cup Brown Sugar or turbinado sugar
- 2 Tbsp Ground Cinnamon
- a pinch Salt
Glaze Topping
- 4 oz Cream Cheese, softened
- 4 Tbsp Unsalted Butter, softened
- 1 cup Icing/ Confectioner Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp Milk
Instructions
- Let's start by making the dough. Combine the wet ingredients - warm milk, yeast, sugar, salt, butter, and eggs in the stand mixer bowl using the dough hook. Mix on low speed. Slowly add in flour until thoroughly combined.
- Increase the speed until that the dough starts to pull away from the sides of the bowl. Check that the dough mixture is soft and tacky, but will not stick to your hands. Adjust by slowly adding the flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover and let it rise until double in size, about an hour. When waiting, melt the butter and use some to lightly grease a large baking dish approx. 12" x 8". Set aside the rest. In a small bowl, combine the brown sugar and cinnamon. Set aside.
- When the dough has doubled in size, punch down and tip onto a working space. Roll dough into a large rectangle, approx 14" x 20".
- Brush the rolled out dough with melted butter. Sprinkle the prepared cinnamon sugar on top of the melted butter. Roll up dough firmly lengthwise, so you have one long roll. Use a sharp knife or bench scraper to cut the dough into 12 even pieces. Transfer the pieces to the prepared baking dish. Cover and let it rest for 30 to 45 minutes.
- Preheat oven to 325°F. Bake the rolls for about 28-30 minutes, until light brown on top edges of rolls. Bake for another 3-5 minutes if necessary.
- Put together the cream cheese glaze when the rolls are baking. Use a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Add in powdered sugar, vanilla extract and milk. Whip until mixture achieves a drizzle-like consistency.
- When rolls are ready, remove from oven and place on trivet. Pour the glaze on top of the warm rolls and spread evenly. Serve immediately!
Notes
- If not consumed, the rolls can be cool and stored in an airtight container for 4 to 5 days. For longer period, freeze.