Cinnamon Rolls = Heaven.
Ok maybe it’s not the perfect time of year to share this recipe : cinnamon can be associated with the slightly warmer, *cosier* months but Cinnamon Rolls are something that are a necessity all year round. Fluffy, warming, delicious, great for an indulgent brunch, afternoon snacking….for whenever you need a cinnamon pick-me-up-from heaven.
This recipe is from ambitiouskitchen.com and it’s pretty much followed step-by-step. This recipe can be made ahead of time if you want and even frozen, which I think is really handy as I’m gonna be honest, making Cinnamon Buns from scratch…isn’t super quick and easy ok. They take time, dedication and love! I make these when I have the time to spend a good couple of hours prepping and priming and of course a big batch makes them last a good few days.
It’s worth it for when you really that gooey, comforting hit of comfort food.
Cinnamon Roll Ingredients:
- For the dough:
- ¾ cup warm milk (whole milk or 2%)
- 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup butter, melted (salted or unsalted)
- 3 cups bread flour, plus more for dusting
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, softened
- For the cream cheese frosting:
- 4 oz cream cheese
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Cinnamon Roll Recipe
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Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 2 tablespoons more bread flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface. (I don’t have a mixer so I do by hand!)
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After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
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Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
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Cut into 1 inch sections with a serrated knife and you should get around 9 large pieces.
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Place cinnamon rolls in a greased and lined 9×9 inch baking pan or round 9 inch cake pan. (If you want to freeze now is the time!!) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
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Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting.
*To make the frosting: combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
Cinnamon Roll Tips + Tricks
To freeze your cinnamon roll dough (before baking) you do this once they have been rolled, filled and cut and are in the pan – cover them and freeze them like this and when you take them out of the freezer, leave them to defrost in the fridge (overnight is best) and then 1 hour before baking, put them in a warm spot to activate the rise. Bake as normal!
You can eat and reheat the cinnamon rolls once baked and they last up to 5 days in the fridge. You can just whack them in the microwave for 30 seconds to heat up.
It could be a good idea to make a double batch and freeze one and bake one.
YUM.
