Cinnamon rolls are a lot easier to make than people think! Today were going to make the best cinnamon rolls I ever made, hope you guys enjoy!
Cinnamon roll recipe:
3 C All-purpose flour
¼ C Granulated sugar
¾ tsp Salt
1 tsp Sugar (For Yeast Mix)
1 package Instant yeast (1 packet = 2 and 1/4 teaspoons)
1 C Milk
¼ C Melted, Unsalted butter
1 Ea Egg
1 Ea Egg yolk
¼ C Heavy Cream
Filling:
¼ C Softened butter
½ C Brown sugar
¼ C Sugar
1 tsp Lemon zest
2 Tbsp Cinnamon
⅛ tsp Salt
Frosting:
1½ C Powdered sugar
8 oz Softened, Cream cheese
2 oz Softened, Butter
1 tsp Vanilla
2 Tbsp Milk or Heavy cream
Instructions:
In a small saucepan heat the milk till it scalds (around 180F) DO NOT BOIL.
Take off heat and let cool till it's lukewarm. Then add yeast and a tsp of sugar. Give that a mix and let it stand for about 5 - 10 mins or until it gets a little foamy and bubbly.
While the yeast blooms, In a large bowl whisk the flour, sugar, and salt. Set aside.
Separate one egg yolk and mix with one whole egg.
In a stand mixer with a hook attachment add the milk and yeast mixture as well as the eggs. Put the mixer on low and add the melted butter and slowly add the flour. Put on medium and let the mixer knead the dough for about 5 mins or until the dough no longer clings to the bowl, looks smooth, and doesn't stick to you when you poke it.
Transfer to a well oiled bowl (use a neutral oil like vegetable oil) and cover. Let rise in a warm spot for 60 to 90 mins or until doubled.
Combine all the filling ingredients in a bowl except for the butter and set aside.
Beat the softened cream cheese, butter, powdered sugar, vanilla, and 2 tbsp of milk in a stand mixer with a whisk attachment until smooth. If you like the frosting thinner, add more milk. Set aside
Once doubled, lightly punch out dough to deflate and roll it out into a 15 x 10 inch rectangle on a lightly oiled surface. Spread softened butter over the dough surface (you can use your hand for to spread the butter to prevent tearing the dough) and sprinkle the cinnamon sugar mix evenly on top
Tightly roll from the long side inwards. Then cut out 9 even pieces. Place into the 9x9 baking dish with the seam pinned to the sides of the pan and let rise for 30 to 45 mins or until the rolls have doubled in size.
Once risen, brush the cream on top and drizzle the rest over top. Bake at 375 F for 20 mins or until golden brown.
Remove the rolls from the oven and let them cool for 20 minutes or so before spreading the glaze over the top and enjoy!!
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