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.
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.
Enjoy!!!
Cinnamon Rolls
Ingredients
- 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
Instructions
- 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.
- Enjoy!!!
Wow, these came out perfect looking! My wife adores cinnamon roles, she’s totally love this recipe 🙂
Thank you Kiri. Give it a try, your wife will love them!!
:))
Holy cow those look amazing. They are gorgeous.
Thank you the MOM Chef 🙂 They are really good.
wow looks really good! Will be giving this a try soon!
These look so amazing!!!yum!
I’d like one of these warm from the oven and with a cup of tea. Delicious!
These look perfect and lovely!
Great food n easy to make.
All I can say is: Wow!!!
I would never think that these goodies are made of such ingredients, that are always on hand… Plus, they are not hard to do )
I will definitely give it a try.
Thank you, Inessa. Blessings to your family.
Making these today with poppyseed filling! Thank you for posting such great pastry recipes!