Warm, Comforting, and Delicious! Cinnamon Rolls are a staple in our household, the kids and I love making them together on the weekends or for a treat randomly in the middle of the week.
1 hour, 20 minutes
1 hour, 34 minutes
You can also roll the edges of the warm rolls in powdered sugar or give them a dusting before placing the glaze or frosting on top of them. These can be served for several days if stored properly. If you want yours a bit softer, decrease the cook time by 2-4 minutes, depending on how you like your cinnamon rolls.
1 cup warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter softened
1 large egg
3 cups all-purpose flour
1/2 cup salted butter melted
1 cup brown sugar
2 tablespoons ground cinnamon
4 ounces cream cheese softened
1/4 cup salted butter softened
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
2 c powdered sugar aka confectioner’s sugar
2 Tbsp butter melted
2 tsp vanilla
4 Tbsp milk can substitute with heavy cream or half and half
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in flour.
Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to a medium range.
Add more flour as necessary so that the dough pulls away from the sides of the bowl.
The dough mixture should be tacky, but not stick to your hands. It should be soft.
Add more or less flour until the dough reaches the desired consistency.
The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl.
Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking sheet.
Punch down the dough and roll into a 12 inch by 18 inch rectangle.
Brush the dough with 1/2 cup melted butter.
In a small bowl, combine the brown sugar and cinnamon.
Sprinkle on top of the melted butter.
Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 325 degrees.
Bake the rolls for about 14 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the Cream Cheese Topping or the Glaze.
Cream Cheese Topping: using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
Glaze: Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.