Cinnamon Rolls
Ingredients:
For the Dough:
1 cup whole milk (warm, about 110°F/43°C)
¼ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
½ cup unsalted butter, melted
2 large eggs
4 cups all-purpose flour
1 tsp salt
For the Cinnamon Filling:
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
¼ tsp salt
For the Cream Cheese Icing:
4 oz cream cheese, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (adjust for consistency)
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Instructions:
1. Make the Dough:
In a small bowl, warm the milk (it should feel warm to the touch but not hot). Sprinkle the sugar over the milk, then add the yeast. Stir lightly and let it sit for about 5-10 minutes until the mixture is foamy.
In a large bowl, combine the flour and salt. Add the melted butter and eggs to the yeast mixture and stir to combine. Gradually add the wet mixture into the dry ingredients, stirring until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic. (You can also use a stand mixer with a dough hook.)
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Make the Filling:
In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt until smooth and well combined. Set aside.
3. Assemble the Cinnamon Rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle, about 16x12 inches.
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.
Starting from the long edge, carefully roll the dough up tightly into a log.
Slice the log into 12-15 even pieces, depending on your preferred size for the rolls.
Place the rolls in a greased 9x13-inch baking dish or two 9-inch round cake pans. Leave a little space between each roll.
Cover with a towel and let the rolls rise for another 30-45 minutes, until they puff up.
4. Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
While the rolls are baking, make the cream cheese icing.
5. Make the Icing:
In a small bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk for your desired icing consistency.
Once the cinnamon rolls are baked, remove them from the oven and let them cool for a few minutes.
Drizzle the cream cheese icing over the warm cinnamon rolls.
Serving:
Serve these warm, fresh cinnamon rolls for breakfast, brunch, or as a sweet treat any time of the day. They’re best enjoyed the same day but can be stored in an airtight container for up to 2-3 days.
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