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Homemade Cinnamon Rolls {Soft & Delicious!}

I have been searching for the perfect cinnamon rolls for years.  Basically, I’ve been aiming for a recipe that was close to the ones we were served when I was in school

I have been searching for the perfect cinnamon rolls for years.  Basically, I’ve been aiming for a recipe that was close to the ones we were served when I was in school

Ingredients
Dough:

  • 1 cup warm (not hot) milk
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter, soft
  • 2 small eggs
  • 3 cups flour

Filling:

  • ¼ cup butter, melted
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Glaze:

  • 4 to 8 ounces cream cheese, softened
  • ¼ cup butter
  • 1½ cups powder sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk

Instructions

  • Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
  • Slowly add in flour.
  • Once the flour is incorporated, turn mixer to medium speed.
  • Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
  • Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
  • Grease a 9x13 baking pan.
  • Roll dough out to a 12x18 inch rectangle.
  • Brush the dough with the ¼ cup melted butter from the filling.
  • In a small bowl, combine the brown sugar and cinnamon.
  • Sprinkle mixture over buttered dough.
  • Roll up tightly lengthwise to make one long roll.
  • Use thread to cut dough into 12 (one inch) slices.
  • Place slices into greased pan.
  • Cover and let rise for about 45 minutes.
  • Preheat oven to 325 degrees.
  • Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
  • After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
  • Frost the rolls while still warm and serve.
  • Store leftovers in an airtight container for up to 4 days.

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