Homemade Cinnamon Rolls

Sometimes the best things are made from scratch. Cinnamon rolls definitely fall into that category. These gooey rolls are so good and decadent, it will be hard to eat a cinnamon roll from a tube again.

Directions


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1. Prepare a 13x9 baking pan with parchment paper and set aside.

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2. In a medium bowl add the warm milk and the instant yeast. Whisk together and set aside.

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3. In a large bowl or in the bowl of a stand mixer, add the eggs and sugar. Whisk together until combined.

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4. Add yeast mixture to the egg mixture and whisk until incorporated.

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5. In medium bowl whisk together flour, cornstarch, and salt.

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6. Slowly add the flour and mix with a large spoon or the paddle attachment for your mixer.

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7. Add melted butter and continue mixing.

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8. Finish adding the rest of the flour and knead the dough with your hands on a floured surface or use the hook attachment on the mixer. Do not over knead.

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9. Transfer the dough to a large buttered bowl and cover with a kitchen towel.

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10. Allow the dough to double in size. Around 1 1/2 hours. While the dough is rising, prepare the filling by mixing the brown sugar and cinnamon together in a small bowl.

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11. Once the dough has doubled, roll out the dough into roughly a 9”x12” rectangle around ¼” thick.

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12. Spread the almost melted butter across the dough, leaving a small border around the edges.

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13. Top evenly with the brown sugar/ cinnamon mixture.

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14. Tightly roll dough up into a cylinder, starting from the 12" side and place seam side down making sure to seal the edges of the dough as best you can.

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15. Cut into 1-inch sections with a serrated knife. You should get 9-12 large pieces.

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16. Cover and allow to double in size, approximately 1 hour. While the dough is rising, prepare the frosting.

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17. Using a stand or hand mixer, combine cream cheese, butter and vanilla. Slowly add the powdered sugar on low speed until incorporated scraping down the edges if necessary.

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18. Beat until smooth and fluffy. Set aside in fridge until cinnamon rolls are ready.

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19. Preheat oven to 350 degrees F. Remove towel and bake cinnamon rolls for 20-25 minutes or until just golden brown on the edges.

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20. Allow rolls to cool for 5 minutes before frosting.

Yield: 9 large rolls

Homemade Cinnamon Rolls

prep time: 30 minscook time: 3 hourtotal time: 3 hours and 30 mins

Sometimes the best things are made from scratch. Cinnamon rolls definitely fall into that category. These gooey rolls are so good and decadent, it will be hard to eat a cinnamon roll from a tube again.

ingredients:

For the dough:
  • 3/4 cup warm milk (110-115 degrees F) 
  • 2 1/2 teaspoons instant dry yeast
  • 1⁄3 cup granulated sugar
  • 2 eggs, at room temperature
  • 1⁄4 cup butter, melted
  • 3 cups flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
For the filling:
  • 2/3 cup brown sugar
  • 1 1⁄2 tablespoons cinnamon
  • 1⁄4 cup unsalted butter, almost melted
For the cream cheese frosting:
  • 4 oz cream cheese, softened
  • 3 tablespoons butter, softened
  • 3⁄4 cup powdered sugar
  • 1⁄2 teaspoon vanilla 

instructions:

For the dough:
  1. Prepare a 13x9 baking pan with parchment paper and set aside.
  2. In a medium bowl add the warm milk and the instant yeast. Whisk together and set aside.
  3. In a large bowl or in the bowl of a stand mixer, add the eggs and sugar. Whisk together until combined.
  4. Add yeast mixture to the egg mixture and whisk until incorporated.
  5. In medium bowl whisk together flour, cornstarch, and salt.
  6. Slowly add the flour and mix with a large spoon or the paddle attachment for your mixer. The dough will be very sticky.
  7. Add melted butter and continue mixing.
  8. Finish adding the rest of the flour and knead the dough with your hands on a floured surface or use the hook attachment on the mixer.  Do not over knead.
  9. Transfer the dough to a large buttered bowl and cover with a kitchen towel.
  10. Allow the dough to double in size. Around 1 1/2  hours. While the dough is rising, prepare the filling by mixing the brown sugar and cinnamon together in a small bowl.
Creating the rolls:
  1. Once the dough has doubled, roll out the dough into roughly a 9”x12” rectangle around ¼” thick.
  2. Spread the almost melted butter across the dough, leaving a small border around the edges, and then top evenly with the brown sugar/ cinnamon mixture.
  3. Tightly roll dough up into a cylinder, starting from the 9" side and place seam side down making sure to seal the edges of the dough as best you can.
  4. Cut into 1-inch sections with a serrated knife. You should get 9 large pieces.
  5. Cover and allow to double in size, approximately 1 hour.  While the dough is rising, prepare the frosting. 
  6. Using a stand or hand mixer, combine cream cheese, butter and vanilla. Slowly add the powdered sugar on low speed until incorporated scraping down the edges if necessary. 
  7. Beat until smooth and fluffy. Set aside in fridge until cinnamon rolls are ready.
  8. Preheat oven to 350 degrees F.  Remove towel and bake cinnamon rolls for 20-25 minutes or until just golden brown on the edges.
  9. Allow rolls to cool for 5 minutes before frosting.

NOTES:

You can use Active Dry Yeast in the recipe instead of instant yeast.  Just make sure you proof the yeast first and allow an extra 15 minutes of rise time for both rises.

Reheat cinnamon rolls in the microwave for around 30 seconds a piece.
Created using The Recipes Generator