American cuisine

Medium

Cinnamon Rolls

Name: Cinnamon Rolls
Prep time: 20 min
Cook time: 2 hr
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ ㅤ ㅤ Dough; ㅤ ㅤDry Ingredients; 3 cup All-purpose flour; 1 tsp. Salt; 1/3 cup Granulated sugar; Liquid Ingredients ㅤ ㅤ; 6 tbsp. Unsalted butter; 1/2 cup Milk; 3 large Egg; -- --; 2¼ tsp. Dry Yeast; ㅤㅤ ㅤㅤFor Rolling The Dough; 1/2 cup All-purpose flour; Filling ㅤㅤ ㅤㅤ; 9 tbsp. Room temperature butter; 1 cup Dark brown sugar; 2 tbsp. Cinnamon powder; ㅤㅤ ㅤFrosting; 6 tbsp. Room temperature butter; 3 tbsp. Room temperature cream cheese; 1⅓ cup Powdered sugar; 1 tsp. Vanilla extract

Chef Eve Bergazyn

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Some warm cinnamon rolls with frosting are the classic breakfast item especially during the fall season. This recipe will show you how to make them easily at home.

Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 20 min

2 SERVING

Ingredients:

ㅤ ㅤ ㅤ Dough
ㅤ ㅤDry Ingredients
3 cup All-purpose flour
1 tsp. Salt
1/3 cup Granulated sugar
Liquid Ingredients ㅤ ㅤ
6 tbsp. Unsalted butter
1/2 cup Milk
3 large Egg
-- --
2¼ tsp. Dry Yeast
ㅤㅤ ㅤㅤFor Rolling The Dough
1/2 cup All-purpose flour
Filling ㅤㅤ ㅤㅤ
9 tbsp. Room temperature butter
1 cup Dark brown sugar
2 tbsp. Cinnamon powder
ㅤㅤ ㅤFrosting
6 tbsp. Room temperature butter
3 tbsp. Room temperature cream cheese
1⅓ cup Powdered sugar
1 tsp. Vanilla extract

Directions:

Step 1

Mix [Dry Ingredients] together in a stand mixer fitted with the hook attachment (or in a bowl with a whisk.)

Step 2

Whisk together [Liquid Ingredients].

Step 3

Whisk yeast into liquid ingredients until completely dissolved.

Step 3

Pour [Liquid Ingredients] into [Dry Ingredients] and stir to combine.

Step 4

Once you have a dough, turn mixer up to 2 or knead by hand until smooth and elastic for about 8-10 minutes.

Step 5

The dough should be moist but not sticky. Add more flour if the dough is sticky, add water if it feels dry and crumbly.

Step 6

Form dough into a ball and proof in a lightly oiled bowl covered with plastic wrap, smooth side up, until doubled in size for 30 minutes to an hour.

Step 7

Make the filling: mix room temperature butter, brown sugar, and cinnamon together until smooth.

Step 8

When the dough is doubled in size, you can chill it for 30 minutes or so to make it easier to roll out. Roll the dough on a floured piece of parchment to a ¼” thick rectangle. (Make the width of the rectangle 6-8”, depending on how big you want the rolls to be: for bigger cinnamon rolls, make the dough 8” wide, for smaller rolls, make 6” wide.)

Step 9

Spread filling on top of dough in an even layer, leaving about ½” border of uncovered dough around the edges.

Step 10

With the help of the parchment, roll the dough tightly into a spiral, brushing excess flour from the dough if needed.

Step 11

Freeze 10-30 minutes, then slice into 1 ½” pieces.

Step 12

Arrange, cut side facing up, with ¼” in between rolls, in a brownie pan lightly oiled or sprayed. (For extra insurance against sticking, you can line the pan with parchment paper. Cover with plastic wrap and, if you’re baking in the morning, put in the fridge overnight.)

Step 13

When you’re ready to bake, pull from the fridge, and let rolls rise to double - they will feel pillowy when you lightly press them. Turn on the oven and proof the rolls nearby to speed up the process.

Step 14

Bake in a 350°F/175°C oven until nicely browned, about 15-20 minutes. The internal temp of the rolls at the center of the pan should be at least 190°F/87°C.

Step 15

While baking, make the frosting: blend the butter and cream cheese until smooth with no lumps. Add powdered sugar and vanilla extract, blending until smooth.

Step 16

Cool cinnamon rolls for 10 minutes.

Step 17

Remove from the pan, then smear on the frosting. Serve warm. You can also reheat the cinnamon rolls for 5-10 minutes in a 350°F/175°C oven or microwave 1 minute.

Step 18

Enjoy!