Cinnamon Rolls
Big, fluffy, soft and absolutely delicious. The glaze is a story from another world.
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
