| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 90 minutes |
| Servings |
2 large cinnamon rolls
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Ingredients
ROLLS
- 508 g bread flour ~4 cups
- 2 1/4 tsp bread machine yeast 1/4 oz, instant yeast
- 1/2 c granulated sugar
- 1 tsp salt
- 1 c warm milk
- 1/3 c unsalted butter melted
- 2 eggs slightly beaten
FILLING
- 1 c brown sugar packed
- 2 1/2 tbsp cinnamon
- 2 tbsp flour
- 1/3 c unsalted butter softened
ICING
- 1/2 c unsalted butter softened
- 2 oz cream cheese softened
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 1/2 c powdered sugar
Ingredients
ROLLS
FILLING
ICING
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Instructions
DOUGH
- First weigh flour in a mixing bowl.
- Add instant yeast (not RapidRise) to flour and shake gently to mix in.
- Add sugar, salt, warm milk, butter, and eggs.
- Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.
- Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.
FILLING
- While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.
- Spread the softened butter over the surface of the dough.
- Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.
ROLLS
- From the long edge, roll the dough down to the bottom edge.
- Lightly grease two 8″ round pans and place parchment circles in pans.
- Using a knife, slice the dough in half lengthwise.
- Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.
- Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.
- Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.
ICING
- While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.
- Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.
- When the rolls are done, spread generously with icing.
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