CINNAMON ROLLS
Warm and covered in cream cheese frosting, these rolls make ANY chilly day the BEST DAY EVER!
It’s very important to give the dough the time to rise before and after filling the rolls so that you get cloud like cinnamon-y deliciousness in every single bite.
Before you start making these beauties, weigh and have every ingredient ready to use!
Start by adding the flour to a bowl with the sugar and with you fingers make a small hole in the middle just like the picture below!
The salt goes right next to the side of the bowl, so that you cad add the yeast in the middle!
Start mixing all the ingredients with your hands in the bowl and when it starts looking like a big ball of dough transfer everything to the table. Knead it until it’s smooth!
Once it looks as smooth as the picture below, transfer it to an oiled bowl and cover it to let it rest for at least an hour.
Roll the dough and add the filling! I Like to use A LOT of cinnamon and A LOT of brown sugar for the filling! Roll it back up and cut it in 12 pieces before placing them in your baking pan. Let it rest for an extra 30 minutes. They will keep growing so leave some space in between the rolls!
While these babies are baking let’s make the cream cheese frosting! Let the rolls cool for a couple of minutes and cover them with as much frosting as you want! Doing this while the rolls are still hot gives them another level of moistness and deliciousness!
EQUIPMENT:
Measuring cups and kitchen scale: As I mentioned before, weigh and measure everything before you start. Having everything on hand before you start makes it easier!
Rolling pin: If you don’t have one, use a glass bottle! Works just as fine!
Bowl: You can use the same bowl you used for the beginning of the recipe to let the dough rest!
Baking pan: In this case, the shape of the baking pan is not very important. Circle, rectangle or squared! Just make sure it has tall sides to help the rolls grow nicely.
Mixer: For the frosting! Add everything and mix until smooth.
CINNAMON ROLLS
Ingredients
- 10 gr dry yeast
- 75 gr butter
- 2 eggs
- 1 pinch of salt
- 1/2 cup sugar
- 4 cups flour
- 1 cup warm milk
- FOR THE FILLING
- 6 to 8 tbsp butter (melted)
- 5 tbsp cinnamon
- 3/5 to 1 cup brown sugar
- FROSTING
- 200 gr cream cheese
- 100 gr butter
- 3 to 4 cups confectioners sugar
- 1 tsp vanilla extract
Instructions
- Add the yeast to the warm milk, stir to dissolve and let it rest for 15 minutes.
- Add the flour and sugar to a bowl, mix and with your hands, make a small circle in the center. Add the salt on top of the flour, rihgt next to the side of the bowl.
- Melt the butter and add it to the center of the flour mixture with the eggs and the cup of milk ( with the yeast).
- With your hands, start mixing everything until a ball starts forming. Pass everything to the table.
- Knead well until the dough is smooth.
- Coat a bowl with a bit of oil and add the dough. Cover it and let it rest in a warm place for at least an hour.
- Roll out the dough and add the filling. Roll it bakc up carefully and cut it in 12 pieces.
- Add melted butter and a bit of brown sugar to the baking pan and place the pieces with a bit of space in between them.
- Let it rest for and extra 30 minutes.
- PReheat the oven at 190 degrees celsius.
- Bake for 30 to 40 minutes or until golden brown. (On the top)
- FOR THE FROSTING: Add butter and cream cheese with vanilla extract to a stand mixer and mix until well combined. Add confectioner's sugar and keep mixing until smooth.
- Remove from the oven, let rolls cool for a few minutes before adding the frosting.
