These cinnamon rolls are not only delicious but so beautiful. Big fluffy rolls smothered with that amazing cream cheese icing. Just as good as Cinnabon! Get your stand mixer out if you have one and let it do the work for you.
Ingredients
- 1 tbl dry yeast
- 1 cup warm milk
- 1/3 cup sugar
- 1/2 cup melted butter
- 1 tsp salt
- 2 eggs
- 4 cups flour
Dissolve yeast in warm milk and let proof for 10 minutes. Add the rest of the ingredients except the flour and mix well. Blend in the flour and knead for about 5 minutes until smooth either in a stand mixer or on a floured surface. Form into a ball, cover and let rise until double in size about 1 hours. When ready, roll out to about ¼ inch thick rectangle. Spread with filling as described below.
Filling
- 1/4 cup softened butter
- 1 cup brown sugar
- 3 tbl cinnamon
Mix brown sugar and cinnamon together and set aside. Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1-inch slices. Place in a greased 9×13 pan. Cover and let rise for 1 hour or until double in size. Bake 20-25 minutes at 400.
- 1/4 cup softened butter
- 1 cup powdered sugar
- 6 oz softened cream cheese
- 1 tsp vanilla
- Pinch of salt
Beat until fluffy. When rolls are hot, spread lots of icing on them.
Tip: Make these the night before needed. Skip the final rising step. Let rise overnight in the refrigerator. In the morning get them out and let them set at room temperature for 1 hours then bake as directed above.
Happy Baking enjoy!!
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