cinamon roll3

Nothing’s better than the smell of fresh-baked cinnamon rolls.
This is a simple masterpiece that my friend’s and I love. Delicate, sweet dough that is topped with creamy glaze.

 

cinamon roll2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dough:

1 cup warm water

1 cup warm whole milk

3 eggs

12 Tablespoons butter

1 cup sugar

1/2  teaspoon salt

4 teaspoons dry east

6-7 cups all-purpose flour, preferably Canadian brand

Filling:
2 cups brown sugar
4 Tbsp. cinnamon
3/4 stick unsalted butter –room temperature

Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1 Tbsp. Fresh lemon juice
1 tsp. Vanilla extract

Direction:

Making the dough:

In a mixing bowl, mix  1 cup of warm water mixed with 1 tablespoon of sugar and yeast. Set aside for 5 minutes.
Combine milk and butter in a separate bowl. Microwave on high until butter melts for about 30 to 40 seconds.

Pour the milk and butter mixture into a mixer bowl fitted with hook attachment.

Add the east mixture;

Add sugar, eggs, 1 cup of flour and salt.

Mix on low speed 2-3 minutes, stopping occasionally to scrape down sides of bowl. Gradually add more flour. Mix on low until flour is mixed and dough is sticky, scraping down sides. Depend on your flour, you may not need all 7 cups of flour. Dough should be very sticky. Transfer to lightly sprayed with nonstick spray large bowl. Cover it with plastic and let dough rest for about 1 -1 ½ hours, it should double in volume.
When dough is ready, sprinkle rolling surface generously with flour. Divide the dough into two pieces. Transfer one piece of dough to your floured surface, shape into a ball; roll into a very thin rectangle.

Spread the softened butter over the surface of the dough, sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon spreading the mixture evenly across the whole sheet of dough. Roll up the dough, tightening the log as you go. Use a knife to cut the dough into even-sized 1 ½- 2 inch pieces.

Place the cut rolls on oiled cookie sheet about 2 inches apart or closer if you want them stick to each other.

Let the rolls rise for 50-60 minutes, then bake at 350 degrees until light golden brown, about 30 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth.
Generously drizzle over the warm rolls.

Go crazy and don’t skimp on the frosting.

cinamon roll1

 

Enjoy!!!