I’ve always been intimidated by making Cinnamon Rolls, and this is because I’m not totally comfortable baking with yeast and proofing the bread. To my surprise, these rolls came out pretty nice. This recipe is very basic and can be altered due to personal preference, such as adding nuts and fruit to the filling.
- 1/2 cup Unsalted Butter, melted
- 2 cups Warm Milk
- 1/2 cup Sugar
- 1 pack Active Dry Yeast
- 5 cups Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Salt
- 2 tablespoons Cinnamon
- 3/4 cup Butter, softened
- 1 cup Brown Sugar
- 3 tablespoons Cinnamon
- 4 ounces Cream Cheese, room temperature
- 2 tablespoons Butter, melted
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- In a standing mixer with a bread paddle attachment, mix together melted butter, warm milk, and sugar. Your milk should be warm to the touch, not burning. If it’s too hot, let it cool.
- Pour in the yeast evenly over the mixture so that it doesn’t clump up. Let it sit for 3 minutes.
- Add in 4 of the 5 cups of flour into the bowl, and mix on a low setting for 2 minutes. To tell if it’s done, the flour should be mixed in and very sticky. Cover this with a towel or plastic wrap, and set aside to proof for an hour.
- After this is complete, it should be double its size. Uncover it and add the cup of flour, baking powder, salt, and cinnamon. Stir this until everything is mixed in, and put this on a heavily floured surface. Knead the dough lightly, and roll it out into a large rectangle with a thickness of ½ inches.
- In a separate bowl, mix together the softened butter, brown sugar, and cinnamon to make the filling. Spread this paste into the dough evenly.
- Roll up the dough into a log and pinch the seam closed. Cut this into 14 even pieces.
- Grease two 8 inch cake pans, and place the rolls into the pans. Again, cover them, and let them rise for 30 minutes.
- Preheat oven to 350°F. Put the rolls in the oven and let them bake for 25 minutes or until they are golden on top.
- While they are cooking, make the cream cheese frosting. Combine the room temperature cream cheese, butter, milk, and vanilla extract together in a bowl. Slowly add in the powdered sugar, and keep stirring until the sugar is integrated in.
- After the rolls are baked, allow them to cool for five minutes and top them off with the frosting.