The best cinnamon rolls in the world. Big, fluffy, soft and very tasty. You will never go back to any other recipe once you try this one!This cinnamon bun recipe includes options to make them overnight or ahead of time and even freeze them.
To prepare the dough:
° ½ cup warm milk (whole milk or 2% preferred) (110°F)
° 2 teaspoons fast-growing yeast or active yeast (1/4 ounce yeast)
° Half a cup of granulated sugar
° 1 egg with 1 egg yolk, at room temperature
° cup melted unsalted butter
° 3 cups baking flour, plus more for sprinkling
° 3/4 teaspoon salt
to fill in:
° 2/3 cup dark brown sugar (light brown sugar works too)
° 1 tablespoon ground cinnamon
° cup of soft unsalted butter
To decorate the cream cheese:
° 4 ounces soft cream cheese
° 3 tablespoons soft unsalted butter
Half a cup of powdered sugar
Half tsp vanilla extract
Heaat milk to 110 degrees F . I like to do this by placing the milk in a microwave safe bowl and heating it in the microwave for 40-45 seconds. Transfering warm milk to bowl of an electric mixer & sprinkling yeast on it. Add sugar, eggs, egg yolk and melted butter. Mix until well blended. & adding flour & salt with wooden spoon to dough forms.
Placing dough hook on hand mixer & knead dough on medium speed for 8 min . The dough must form nice ball & be slightly sticky. If it’s too stiicky (meaning it sticks to bottom of the mixer, adding 2 tsp of bread flour.) If you don’t want to use the electric whisk, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer the dough ball to a well greased bowl and cover with plastic wrap and a hot towel.Let the dough ferment for 1 to 1 hour or until doubled. This may take longer or less time depending on the humidity and temperature in your home.When the dough has doubled, transfer the dough to a well floured surface and roll it out into a 14 x 9 inch rectangle.Spread soft butter over the dough, leaving a one-inch margin on the other side of the dough.
In small bowl, blend brown sugar wiith cinnamon.Use your hands to sprinkle the mixture over the buttercream batter, then rub the brown sugar mixture into the butter.Roll the dough firmly, starting at the 9-inch side and placing the seam down, making sure to close the edges of the dough as best as possible. You will likely need to cut about an inch off the ends of the dough because the ends will not fill with cinnamon sugar as much as we would like.
Cutting to 1-inch sections with serrated knife or thread. You must get 9 large pieces.
Place the cinnamon rolls on a greased 9" x 9" baking tray or a 9" pie pan. (I recommend lining the pan with parchment paper as well, in case any of the filling leaks.) Covering with plastic wrap & warm towel & let rise again about 30-45 min.
Heat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until slightly golden brown on the edges. You want to skim them a bit so they stay soft in the middle, which is why we want them a little golden brown. Leave to cool for 5-10 minutes before decorating. Makes 9 cinnamon rolls.
To make the decorations: In the bowl of an electric mixer, mix cream cheese, butter, powdered sugar and vanilla extract. Whisk until smooth and fluffy. Spread on cinnamon rolls and serve immediately.
Enjoy !e this isn’t too long