Cinnamon Rolls, also known as Cinnamon buns, along with some amazing frosting, makes for a delicious breakfast that lifts up your mood. A start to the weekend done right by preparing some amazing Cinnamon Rolls!! I have been wanting to get this tray of awesomeness done for quite some time now.
I’m just happy that it turned out to be exactly as I wanted it to be. I got two trays of it done for the whole family. Do not miss the frosting because it is Super Yum! Even if you get some extra frosting, please make sure to refrigerate it and use it for some other toasts as kids would just love it. Serve while it is warm!
Cinnamon Rolls
Equipment
- Oven
- Stand-Mixer (if available)
Ingredients
FOR THE DOUGH
- 4 cups All-purpose flour
- 1 cup Warm milk
- 2¼ tsp Active Dry yeast
- 2 large Eggs at room temperature
- 5 tbsp Butter softened
- 2 tsp Salt
- ½ cup Granulated sugar
- ¼ tsp Baking soda
FOR THE FILLING
- ½ cup Butter softened
- ¾ cup Brown sugar
- 2 tbsp Ground cinnamon
- ½ tsp Salt
FOR THE FROSTING
- ¾ cup Cream cheese softened
- ½ cup Butter softened
- 1 cup Powdered Sugar Note that for the icing we are using "Powdered Sugar"
- 1 tsp Pure vanilla extract
- ¼ cup Milk or heavy cream
Instructions
For the Dough
- Take a large bowl OR in the bowl of a Stand-mixer that uses a dough hook, mix the milk together with sugar. Add some yeast in it and let it dissolve.
- Add the flour, eggs, butter, and salt to the above mixture. Knead into a smooth, soft dough that easily pulls away from the sides of the bowl.
- Grease a bowl, transfer the dough and rotate to ensure that the dough is thoroughly greased. Cover with a kitchen towel and let the mixture rise until almost doubled. You might have to keep this for 1½ to 2 hours.
For the Filling
- Meanwhile, in a separate bowl, make the filling. Cream together butter, sugar, cinnamon, and salt until light and fluffy, for approximately 3 to 4 minutes.
- Preheat oven to 180°C.
- Tip the dough onto a lightly floured surface and dust with more flour on top of it. Roll out into a large rectangle. Spread the filling up to the edges.
- Then start rolling the dough into a log from the right or left side, depending on convenience.
- Complete the Rolling
- Cut into 12- 16 evenly sized pieces, about 1 1/2" wide per piece.
- In a baking pan, lined with parchment paper or dusted with flour, place the pieces, side-up. Cover and let rise again until almost doubled, for about 30 to 40 minutes.
- Bake until golden, 12 to 16 minutes.
For the Icing
- Meanwhile, in a medium bowl, combine the icing ingredients such as the butter and cream cheese. I used the brand "Philadelphia Cream Cheese" for the icing. I found this the best cream cheese available for this mixture. Blend until light and fluffy.
- Add powdered sugar, vanilla extract, salt and beat the mixture until it is smooth. Gradually add milk (or heavy cream) to loosen the icing.
- Remove Cinnamon rolls from oven and frost immediately by pouring the icing over them. Serve warm.
Notes
