I am the type of person that would normally choose a savory breakfast over a sweet one. Except…When these are put in front of me. Nothing like a warm, fluffy, homemade cinnamon roll that just melts in your mouth and transports you to a sweet dimension.
What you need to make Cinnamon Rolls
Helpful tips and tricks
The one mistake I used to make with these cinnamon rolls is not kneading the dough long enough. I was very impatient. Can you blame me? Now every time I make them, I use my stand mixer with the hook attachment, and I just let it do the job. Just make sure the dough comes off the sides and bottom of the bowl and you are ready to go. It takes about 5-8 minutes. If it is not happening at all, the dough needs more flour.
Roll the dough as tight as you can and pinch the edge to make sure the rolls don’t unroll when you cut them. Use the sharpest knife you have and gently slice each roll in back and forward motion. Don’t press the knife down to cut them or the rolls will lose their shape.
I like to divide the rolls in two separate 9″ aluminum pie pans and bake them all at once. We have one batch freshly baked for breakfast and freeze the second one for another time. Just preheat your oven at 350 degrees and warm up the rolls for about 10 minutes.
- -For the dough
- 1 14oz package yeast
- 1 teaspoon sugar
- 1/2 cup Lukewarm water
- 1/4 cup sugar
- 1/2 cup scalded milk
- 1/3 cup melted butter
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- -For the cinnamon filling
- 1/2 cup melted butter + more for greasing pan
- 2 tablespoons cinnamon
- 3/4 cups brown sugar
- -For the frosting
- 2 tablespoons cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 1/2 cup powder sugar
- 3 to 6 tablespoons warm milk or water
- In a small bowl, dissolve the yeast in a 1/2 cup of warm mater. Add the teaspoon of sugar and let it sit for a couple of minutes until it bubbles.
- In the bowl of an electric mixer mix the milk, 1/4 cup sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix with the dough hook attachment until soft. Add in the yeast mixture and mix in the remaining flour.
- Knead the dough until it starts coming off the sides of the bowl. about 5-8 minutes. Add more flour if needed (upto 1/2 cup).
- Place the dough into a well-greased bowl and cover the bowl with plastic wrap. Let the dough rise for about 1 hour or until it doubled in size.
- Roll out on a lightly floured surface into a 16×9″ rectangle. Brush evenly with the melted butter.
- In a small bowl mix the cinnamon and sugar and sprinkle over buttered dough. beginning at 16′ size roll up the dough tightly and pinch the edge together to seal.
- Cut into 12 slices.
- Grease the pan with butter and place the cinnamon roll slices close together.
- Cover the rolls with plastic wrap and let them rise again for about 45 minutes. Meanwhile preheat the oven to 350 degrees.
- Bake the cinnamon rolls for 25 to 30 minutes or until nicely brown.
- Let the cinnamon rolls cool slightly while you make the frosting. In a small bowl mix the butter, cream cheese, and powder sugar. Add the hot milk or water, one tablespoon at a time until smooth and silky consistency. Spread over the rolls.