Cinnamon Rolls
Honestly who doesn’t like a warm cinnamon roll?! I actually have a boy in my house who doesn’t like cinnamon. He doesn’t understand the way people get all excited about cinnamon rolls.
If you’re like me, stopping by the Cinnabon shop growing up was a huge treat. My family even picked up a box of 6 cinnamon rolls for breakfast for Christmas morning. I loved them so much that I would get extra icing! I loved that stuff and could take a bath in it!
This recipe might remind you of the Cinnabon shop. It has the gooey centers and the amazing cream cheese icing.
Cinnamon Rolls
Ingredients
Dough
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup softened butter
- 1 tsp salt
- 2 eggs
- 4 cups flour
Filling
Cream Cheese Icing
With your dough attachment on your stand mixer, mix the warm milk and yeast. Let sit for a minute together. Add the sugar, butter, salt, eggs and flour and let the dough come together. After incorporated, spray a bowl with cooking oil and add your dough to let sit and double in size.
In a separate bowl, mix the cinnamon and brown sugar together. Set aside.
After your dough has doubled in size, dump the dough on a clean floured surface and roll out to about 18 inches by 10’inch rectangle. Spread 1/3 cup butter on the dough to every corner. Cover it well. Sprinkle sugar, cinnamon mixture over the entire thing and press down a little. Begin to roll it up. Go slow and start on the long end roll.
Line a 9x13 baking dish with parchment paper. Slice the rolls in 8-10 cinnamon rolls and place in lined baking dish. Let rice for 1-3 hours.
Bake cinnamon rolls 350 for 20 minutes. While they are baking make your icing: Blend softened cream cheese, softened butter, vanilla and salt. Add 1/2 cup of powdered sugar at a time.
Frost cinnamon rolls immediately when pulling them out of the oven.
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