Homemade Cinnamon Rolls
Dough:
1 cup warm milk
2 eggs
2 teaspoons yeast
4 cups flour
5 tablespoons butter
1/4 cup sugar
1 teaspoon salt
Filling:
1/2 cup salted butter
1 cup brown sugar
1 tablespoon
cinnamon powder
Frosting:
1 block cream cheese
1/4 cup salted butter
1 cup powdered sugar
1/2 teaspoon vanilla
Steps:
In a large bowl, add warm milk, sugar and yeast. Stir to combine and let it sit for 5 minutes until bubbly. Add eggs, butter, flour and salt. Mix until combine. Kneed for 10 minutes until smooth. Add extra flour as needed. You can use bread mixer also.
Transfer to a greased bowl, cover and let it rise in a warm place for about 1 hour.
Make the filling:
Combine butter, sugar and cinnamon powder. Set aside.
Assembled the rolls:
Spray oil to a baking dish 9x13 inches.
In the table, dust your work surface and roll and flatten the dough using a rolling pin, about 12x24 inches. Spread the filling. Roll the dough and form into a log. Cut the dough into 10-12 pieces. Place in the baking dish and let it rest for 30 minutes.
Preheat oven to 375 F.
Bake the rolls for 20-22 minutes until golden brown.
Let it cool before adding frosting.
Make the frosting:
Beat cream cheese and butter until creamy. Slowly add the sugar. Add vanilla. Mix until fluffy. Spread on top of your cinnamon rolls. Enjoy!
2. Raspberry Cream Cheese Sweet Rolls
Ingredients:
1 cup warm milk
2 teaspoons instant yeast
1/4 cup granulated sugar
1 egg, at room temperature
1/4 cup unsalted butter, melted
3 cups all-purpose flour
1/2 teaspoon salt
Filling:
1 cup raspberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon cornstarch
*Or you can buy store bought raspberry jam
Glaze:
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until bubbly.
Add egg, melted butter, flour, and salt to the yeast mixture. Mix until a soft dough forms. Knead for 8-10 minutes until smooth.
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
For the filling, mix raspberries with granulated sugar and cornstarch in a saucepan. Cook over medium heat until thickened. Let cool.
Roll out dough on a floured surface into a rectangle. Spread cooled raspberry mixture onto the dough.
Roll the dough tightly from the long edge. Cut into 12 equal rolls. Place in a greased baking dish.
Allow the rolls to rise for 30 minutes. Preheat oven to 350°F.
Bake for 25-30 minutes until golden brown. Let it cool before adding the glaze.
Mix and beat the glaze ingredients and top over the rolls. Great with coffee or afternoon tea.
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