Mouth Watering Cinnamon Rolls

I love the look of puffy, unfrosted, fresh out of the oven cinnamon rolls. I hope you do too!

Here’s the recipe, enjoy!

DOUGH

4 1/2 c Flour (separated)

1/3 c Sugar

2 1/4 tsp Rapid Rise Yeast (or 1 packet)

1 tsp Salt

1 1/2 c Milk

6 tbsp Butter

1 Egg at room temp

FILLING

4 tbsp Butter

1 c Brown Sugar

1 tbsp Cinnamon

1/8 tsp Salt

FROSTING

8 oz Cream Cheese

1 1/2 c Powdered Sugar

2 tbsp Milk

1 tbsp Vanilla

Pinch of Salt

• In a stand mixer bowl, whisk together (with a hand whisk) 2 c Flour, 1/3 c Sugar, 2 1/4 tsp Yeast, and 1 tsp Salt. Attach to the stand mixer and add the dough hook.

• In a microwave safe bowl add 1 1/2 c Milk and 6 tbsp Butter. Microwave in increments of 30 seconds until the mixture is warm & the butter is mostly melted. Make sure it’s not too hot. (For me, I was able to do 30 seconds 3 times, mixing in between each time). Add to the Flour mixture.

• Add Egg to the Flour mixture, beat on low, gradually increasing to high until combined, taking around 2-3 minutes. Scrape down the bowl and add 1 1/2 c Flour, mix until combined. Add in the remaining 1 c Flour a little at a time until the dough pulls away from the bowl.

• On a clean, floured surface, knead the dough for 10 minutes. Transfer to an oiled bowl, cover, and let rise for an hour (I preheat the oven to 350°, then turn off and open the door, while the bowl is on the stove, rising).

• Once done rising, roll dough into square. Add 4 tbsp Butter and spread evenly. In a small bowl, mix the 1 c Brown Sugar, 1 tbsp Cinnamon, and 1/8 tsp Salt. Pour the Brown Sugar Cinnamon mixture over the dough and even through the square, all out to the edges.

• Roll the dough tightly and evenly. Use either a string or sharp knife to not smash the roll. Cut into 12 even pieces, discarding the scraps that don’t create a whole roll.

• Place rolls in a greased 9x13 pan, let rise for 1 hour, preheat oven to 350° (If baking ahead of time, place in the fridge, covered, then preheat oven 30 minutes prior to cooking).

• Bake at 350° for 30 minutes.

• When putting rolls in the oven, take the Cream Cheese out to get to room temp.

• Once you have 5 minutes left on your timer, using a hand mixer, cream the 8 oz Cream Cheese. Add in the remaining frosting ingredients; 1 1/2 c Powdered Sugar, 2 tbsp Milk, 1 tbsp Vanilla, Pinch of Salt. Mix until combined.

• While the rolls are still hot, fresh out of the oven, add the frosting on top.

• Normally this is the worst part of the recipe, having to let it cool if you can’t wait long enough, but cinnamon rolls are best right of the oven, so you get to enjoy right away, you’re welcome!

Enjoy!

Love, Sam