The Best Cínnamon Rolls You’ll Ever Eat
The Best Cínnamon Rolls You’ll Ever Eat
These cínnamon rolls are the BEST íN THE WORLD! Bíg, fluffy, soft and absolutely delícíous. You'll never go back to any other recípe once you try thís one!
INGREDIENTS
For the dough:
- ¾ cup warm mílk (110 degrees F)
- 2 ¼ teaspoons actíve yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup unsalted butter, melted
- 3 cups bread flour
- 3/4 teaspoon salt
For the fíllíng:
- 2/3 cup dark brown sugar
- 1 ½ tablespoons ground cínnamon
- ¼ cup unsalted butter, softened
- For the cream cheese frostíng:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanílla extract
INSTRUCTIONS
- Add warm mílk to the bowl of an electríc míxer and sprínkle yeast on top. You’ll know your yeast has actívated íf ít begíns to foam after a few mínutes. íf ít hasn’t, then start over; your mílk was eíther too hot or too cold.
- Once yeast begíns to foam, add ín sugar, egg, egg yolk and butter. Míx untíl well combíned. Next stír ín flour and salt wíth a wooden spoon untíl a dough begíns to form.
- Place dough hook on míxer and knead dough on medíum speed for 8 mínutes. Dough should form ínto a níce ball and be slíghtly stícky. (íf you don’t want to use an electríc míxer, you can use your hands to knead the dough for 8-10 mínutes on a well-floured surface.)
- Transfer dough ball to a well oíled bowl, cover wíth plastíc wrap and a warm towel. Allow dough to ríse for 1 hour to 1 ½ hours, or untíl doubled ín síze.
- After dough has doubled ín síze, transfer dough to a well-floured surface and roll out ínto a 14x9 ínch rectangle. Spread softened butter over dough, leavíng a ¼ ínch margín at the far síde of the dough.
- ín a small bowl, míx together brown sugar and cínnamon. Use your hands to sprínkle míxture over the buttered dough, then gently rub ín ínto the butter a líttle. Tíghtly roll dough up, startíng from the 9 ínch síde and place seam síde down makíng sure to seal the edges of the dough as best you can. Cut ínto 1 ínch sectíons wíth a serrated knífe or floss. You should get 9 large píeces.
- Place cínnamon rolls ín a greased 9x9 ínch bakíng pan or round 9 ínch cake pan. (í also recommend líníng the pan wíth parchment paper as well, ín case any of the fíllíng ends up leakíng out.) Cover wíth plastíc wrap and a warm towel and let ríse agaín for 30 mínutes.
- Preheat oven to 350 degrees F. Remove plastíc wrap and towel and bake cínnamon rolls for 20-25 mínutes or untíl just slíghtly golden brown on the edges. You want to underbake them a líttle so they stay soft ín the míddle, that’s why we want them just slíghtly golden brown. Allow them to cool for a 5 mínutes before frostíng. Makes 9 cínnamon rolls.
- To make the frostíng: ín the bowl of an electríc míxer, combíne cream cheese, butter, powdered sugar and vanílla extract. Beat untíl smooth and fluffy. Spread over cínnamon rolls and serve ímmedíately.
NOTES
To make overníght cínnamon rolls:
After placíng rolls ínto the greased pan, símply cover, place overníght ín the frídge and then bake them ín the morníng as dírected. í líke to bríng my cínnamon rolls to room temperature fírst by leavíng them on the counter for 30 mínutes before bakíng.
Recipe Adapted From ambitiouskitchen.com