Cinnamon Rolls
The best fluffy gooey cinnamon rolls ever! Better than Cinnabon Cinnamon Rolls. Including a secret ingredient recipe hack to ensure quality cinnamon rolls every time!
Ingredients
Cinnamon Roll Dough
- 1 cup warm whole milk 105 to 110°F
- 2 1/4 tsp instant yeast
- 1/2 cup granulated sugar 1 tsp sugar separated
- 1/3 cup unsalted butter at room temp/softened
- 2 large eggs at room temp
- 4 cup all-purpose flour
- 1 tsp kosher salt preferably Diamond Crystal
Cinnamon Filling
- 1/3 cup unsalted butter at room temp/softened
- 1 cup dark brown sugar packed
- 3 tbsp cinnamon
- 1/2 cup heavy cream SECRET INGREDIENT
Cream Cheese Frosting
- 9 tbsp unsalted butter at room temp/softened
- 6 tbsp cream cheese at room temp
- 2 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp kosher salt preferably Diamond Crystal
Instructions
Cinnamon Roll Dough
- In a small bowl, combine the yeast, warm milk, and 1 tsp of the sugar. Let sit for 5 minutes.
- Into the bowl of a stand mixer add the rest of the sugar, butter, eggs, flour and salt. Using the paddle attachment, mix until just combined. Scrape the dough off the paddle and remove it.
- Pour the yeast/milk mixture onto the dough and attach the dough hook. Knead the dough on low/medium speed for 5-7 minutes or until the dough is smooth and comes clean from the side of the bowl.
- Place the dough in a large bowl lightly coated with oil. Cover with a clean damp towel and set it in a warm place. Let the dough rise for about 1 hour or until doubled in size.
Cinnamon Filling
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the brown sugar and cinnamon. Mix with a fork until thoroughly combined.
Assembly
- Once it has doubled in size, turn out the dough onto a lightly floured work surface. Lightly sprinkle the top of the dough with flour.
- Lightly flour a rolling pin and roll the dough out into a rectangle measuring about 16x12" and about 1/4" thick. (It's okay if the measurements aren't exact, what is important is the rectangle shape.)
- Use a pastry brush to spread the 1/3 cup softened butter evenly over the flattened dough. Sprinkle the cinnamon sugar mixture evenly over the dough making sure to get all the way to every edge.
- Starting from the long edge, begin to roll the dough tightly to the other end.
- Cut the roll into 12 equal pieces. The easiest way is to cut the roll in half, then cut those in half again leaving you with 4 equal pieces. Now cut each quarter into 3 equal pieces.
- Place the cut rolls into a greased 9x13" baking pan. We arrange our rolls 4 by 3.
- Cover the pan with a damp towel and allow to rise for 30 minutes or until doubled in size.
- Preheat the oven to 375°F.
- Heat the heavy cream until it is warm or slightly above room temp.
- Once the rolls have doubled in size, pour the warm heavy cream on and around the cinnamon rolls. Allow the cream to soak in and around the rolls.
- Bake in preheated 375°F oven for 22-25 minutes, until the rolls are golden brown and the middle rolls are cooked through.
- While you let the baked rolls cool down, make the cream cheese frosting.
Cream Cheese Frosting
- In a large bowl, add the softened unsalted butter and cream cheese. Use a hand mixer to thoroughly combine.
- Add the powdered sugar, vanilla extract, and kosher salt. Beat until combined.
- Spread the cream cheese frosting evenly over the cooled cinnamon rolls. Serve and enjoy!