Lets talk cinnamon rolls! Have you ever been to a farmers market or lets face it the grocery and see some amazing looking cinnamon rolls and think they are probably WAY to hard to make… Well let me fill you in they are really pretty easy. Let me walk you through this great recipe and fill that belly up with some cinnamon goodness!
Are you ready? Let’s do it!
First things first if this is your first try with cinnamon rolls then take a breath. We can do this! This is one of my go to recipes for breakfast or just a dessert for a long weekend.
NOTE: You will need a stand mixer with a paddle attachment and dough hook.
Step 1: Warm milk in a microwave safe measuring cup and check the temperature. I have a 1100-watt microwave and warm it for about 30-45 seconds and keep checking it to see if the temp is between 105℉ to 115℉. Then place milk in your stand mixer bowl with paddle attachment and add yeast stir slightly to dissolve. Add eggs, sugar, ¼ cup salted butter and 1 teaspoon salt; beat at low speed until dough begins to come together. (switch to dough hook) Knead with dough hook at low speed about 5 minutes or until smooth, elastic and slightly sticky, adding additional flour, 1 tablespoon at a time, if necessary, to prevent sticking. I always stick a (clean) finger into the dough if it feels sticky but my finger comes out clean that seems to be the right amount of flour.
*TIP* The first time I gave this recipe away I got a phone call and they asked me why after they put together the 1st 6 ingredients why it looks really clumpy? Don’t worry its okay this is supposed to happen!
Step 2: Shape dough into a ball. Place in a large greased bowl; turn to grease top. Cover and let rise for 1 hour until doubled in size.
*TIP* This depends on your oven, but I will preheat it to 170 before I get my dough finished. Once the oven is preheated, I open it for 3-5 minutes. (to let most of the heat out) You just want it warm enough to proof the dough. Now feel free to skip this step but I have found it helps!
While you wait on your dough you can start the filling, combine brown sugar, cinnamon and a pinch of salt in a small bowl; mix well.
Step 3: Spray a 9×13 or 2 9×9 pans with nonstick spray. Roll out dough into roughly a 18×14 rectangle on a floured counter. Spread 6 tablespoons of soft butter evenly over dough; top with cinnamon-sugar mixture. Beginning with the longest side, roll up dough tightly (jelly roll style) pinch seam to seal.
*TIP* Grab your floss! You have probably already seen this lovely trick but if not look it up! Take the floss cut about 8-10 inches (might as well have plenty) while taking it as if you were going to floss your teeth place the gap under the dough log. Then meet both hands making a small X on top of the dough. Then continue to follow through (as if you are squeezing the dough) and it should make your first cut. Continue until you have 12 slices! (so much better than a knife!)
Place the 12 slices cut side up in the prepared pan. Cover and let rise for 30 minutes or until almost doubled in size. (And yes, if you are wondering I also use my little trick with the second rise. If you are lost go up and find it in TIPS)
Step 4: Preheat oven to 350. Bake 20-25 minutes or until golden brown. Meanwhile, for the icing combine powdered sugar, cream cheese, 1/4 cup butter, vanilla and 1/8 teaspoon salt in a medium bowl; beat with electric mixer at low to medium speed for 2 minutes or until smooth and creamy. Once the rolls are done you can place this icing right on top and smooth out in an even layer. Or you can let rolls cool and place the icing in a container and use as needed per roll. We prefer this way then we can decide to have lots of icing or none!
“Count the memories not the calories”