Cinnamon rolls are one of my favorite breakfast foods! You can fill them up pretty much with anything, sweet or savory! This is the perfect simple recipe, except I add some chocolate and almonds which are optional. The dough is airy, flaky and soft, the filling is magical, and the icing...THAT ICING! It's HEAVEN. A cinnamon roll is a cinnamon roll, do not try to make it light or healthy, enjoy it as it is. These are what you need to smell Christmas morning, trust me.
Here's how I made these...
1 c warm milk
2 1/2 tsp active dry yeast
1/2 c white sugar
1/3 c butter, melted
2 eggs, room temp
3 ½ c bread flour
1 teaspoon salt
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 extra large milk chocolate bar (Hershey’s) (optional)
½ c sliced almonds (optional)
6 ounces cream cheese, softened
1/4 c butter, softened
Splash of milk
½ - 1 c powdered sugar
Pinch of cinnamon
1/2 tsp vanilla
In the bowl of a stand mixer, combine milk, yeast and sugar. Let sit for 10 minutes.
While you wait, melt the butter and let cool slightly. If it’s too hot it will cook the eggs and we don’t want that!
When yeast mixture is ready, add in the butter, eggs and stir to combine.
Slowly mix in, with a paddle attachment, 3 cups of bread flour.
You want your dough to form into a ball and not stick to your bowl, if your dough still sticks add in ¼ c of bread flour at a time until dough comes together. You may not even need the extra ½ c of bread flour, you may need more, it depends on many things but just keep an eye on the dough. If you add to much flour, dough will be tough and you will have to start over.
Once the dough pulls together into a ball, knead for 5-7 minutes.
Cover the dough with plastic wrap and let sit in the bowl for 1 hour.
After an hour, you’ll see the dough look light and airy. Dump out onto a lightly floured surface and form into a rectangle.
Roll until ¼ inch thick (that’s what I did) you can roll your dough thicker if you want thick rolls, all depends how you like them. That’s what’s great about cinnamon rolls.
When you are finished rolling, cut the edges to form straight, perfect lines, you don’t want any uneven edges.
Spread over the dough your soft butter. You may need more, you may need less than listed. Depending on how buttery you like your cinnamon rolls, or how thin you rolled your dough, more space to cover. So just go with what you want.
Sprinkle over the butter the brown sugar, then the cinnamon and the chocolate and almonds which are optional. You can leave them out.
To roll, you want to roll where the edge is shorter. If you have a rectangle in front of you, start at the left side or right side and roll across, this will make bigger rolls, or if you want smaller rolls start with the edge that’s facing you, the longer side, and roll up.
With a really sharp knife, cut, 2 inches thick, and place in a butter baking dish. You may need two dishes depending on how big and how many rolls you made. Just make sure to leave about 2 inches between the rolls.
Cover and let rise for 40 minutes.
Just before the second rest is up, preheat oven to 375 degrees.
Bake the rolls for 15 minutes or until lightly golden on top. You don’t want them too golden or else the sugar that leaks out will caramelize and turn hard.
Once the rolls are done, take out of the oven and whip up the icing.
Whip the cream cheese and butter together until fluffy then add the rest of the ingredients. I don’t like my icing too sweet so I didn’t add that much but if you like yours sweet add as much as you want.
Also if you like your icing thin, add a little more milk. I like mine thick so I didn’t add as much milk. This is really all how you like your cinnamon rolls, personalize them!
Once done, pour the icing over the cinnamon rolls, watch it ooze into all the cracks and crevices and ENJOY!
*TIP* If you want to make these the night before and bake them in the morning, after shaping and cutting, place in the buttered dish and refrigerate overnight. In the morning about 30 minutes before baking pull them out of the fridge to come to room temperature a bit .
Servings: 8-12 Cinnamon Rolls
Bake time: 15 minutes
Rise time: 1 hour 40 minutes
This would be the side to roll from for big cinnamon rolls.