CINNAMON ROLLS
This is a recipe my daughter Zoya made, which I had posted earlier on my Instagram stories. I’d like to thank all of you for always showing so much love and appreciation for her culinary skills. This is another fine additon to my bucket list series of recipes to try before you die!!
Do I think they could they compete with Cinnabon’s famous cinnabon recipe? 100%.
Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.
This fool-proof guide will take you through the process of making the best batch of cinnamon rolls you’ve ever had. Bonus alert — no need to get up before dawn to whip these beauties up.
These Homemade Cinnamon Rolls are ridiculously soft, deliciously buttery, filled with lots of cinnamon and frosted with sweet vanilla glaze….The brown sugar gives it a caramelly richness that’s fabulous.…..AHHH DELICIOUS!!
Forget cinnamon scented candles, your kitchen will smell so AMAZING after these cinnamon buns are done baking. Seriously, say hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling….and when its time for the moment of glory, vanilla cream cheese glaze that drips into the middle and soaks every single bite.
Descriptive, yes. Delicious, absolutely!!!
INGREDIENTS
MAKES ABOUT 14 ROLLS
DOUGH
½ cup unsalted butter(115 g), melted
2 cups whole milk(480 mL), warm to the touch
½ cup granulated sugar(100 g)
2 ¼ teaspoons active dry yeast
5 cups flour(625 g), divided
1 teaspoon baking powder
2 teaspoons salt
FILLING
¾ cup butter(170 g), softened
¾ cup light brown sugar(165 g)
2 tablespoons ground cinnamon
FROSTING
4 oz cream cheese(55 g), softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar(120 g)
Preparation
Lightly Spray a 12” cast iron pan. You also use a heavy duty foil box instead.
In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
Spread the softened butter evenly over the dough.
Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
Press the mixture into the butter.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
Preheat oven to 350˚F (180˚C).
To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
While still warm, drizzle evenly with frosting.
Enjoy!
