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Cinnamon Rolls

Big, fluffy, soft and absolutely delicious. The glaze is a story from another world.
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Prep Time 20 mins
Cook Time 25 mins
Proofing Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American

Equipment

  • Stand Mixer is preferred, if you don't own one use a hand mixer.

Ingredients
  

Dough Ingredients

  • 2 TSP Instant Yeast
  • 1 Cup Warm Milk
  • ¼ Cup Sugar
  • 1/3 Cup Melted Butter
  • 1 TSP Salt
  • 1 Egg beaten
  • 1 TSP Vanilla
  • 3 – 4 Cups Flour

Filling Ingredients

  • 1/3 cup melted butter
  • ½ cup + 1 TBSP brown sugar
  • 2 TBSP ground cinnamon

Glaze Ingredients

  • 100 grams softened cream cheese
  • 2 TBSP Milk
  • 1 TSP Vanilla
  • 1 ½ cup sifted icing sugar more depending on consistency needed

Instructions
 

  • Dissolve yeast in warm milk, and set aside until it bubbles.
  • Meanwhile, mix sugar, butter, salt, vanilla, and egg.
  • Using a stand mixer or a hand mixer, add 2 cups of flour, yeast mixture, and the sugar/butter mixture.
  • Gradually add the flour until the dough comes together and is easy to handle. Knead by hand, form into a ball, and place it in a well-greased bowl and let it double in size for an hour. More if needed depending on the temperature of your home.
  • Once double in sized. Pinch it down, and roll into a rectangle. Brush with melted butter.
  • Mix the sugar and cinnamon and sprinkle on top. Roll up the dough and pinch ends to seal.
  • Grease an oven proof dish with a stick of butter, and cut the cinnamon rolls into equal sizes.
  • Place in your oven proof dish and cover with tea towel for 30 minutes. More if needed depending on the temperature of your home.
  • Meanwhile preheat your oven to 180 degrees.
  • Bake for 15 – 20 minutes or more depending on how thick your rolls are.
  • While your rolls bake, prepare your icing.
  • I used 6 Kiri squares for this one because I was out of Philadelphia and didn’t want to make a big batch. I added the milk and vanilla, and whisked with a hand mixer gradually adding the sifted icing sugar until it reached the consistency I wanted.
  • Serve with glaze on top or on the side.

Notes