The Ultimate Cinnamon Rolls
This recipe comes from my mother’s recipe box.
They take a little time to create, but they are worth every minute.
There are sure to become a family favorite in your home too!
The Ultimate Cinnamon Rolls
INGREDIENTS
For the Dough:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons active dry yeast
2 large eggs at room temperature
1/3 cup butter, melted and cooled slightly
1 teaspoon salt
1/2 cup sugar
4 1/4 cups all-purpose flour
For the Filling:
1/2 cup very soft butter
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream (for pouring over the risen rolls)
For the Frosting:
6 ounces of cream cheese (softened)
1/3 cup softened butter
2 cups powdered sugar
1/2 tablespoon vanilla extract
DIRECTIONS
In the bowl of a stand mixer, pour the warm milk in and sprinkle the yeast over top. Wait 5 minutes until you see some “foam” appear on the surface. This is the yeast waking up!
Once you see the foam, add the eggs, butter, salt, and sugar. Using the paddle attachment mix until just combined.
Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes. Scrape the dough off the beater blade and remove it. Attach the dough hook.
With the dough hook, knead the dough for 5-7 minutes or until the dough is elastic and smooth. The dough should be tacky and will still be sticking to the sides of the bowl.
Remove the bowl from the stand mixer and cover the bowl with a damp towel. Set the bowl in a warm place and allow the dough to rise until double, about 30 - 45 minutes.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Use a rolling pin to roll the dough into a 24×15 rectangle.
Spread the cinnamon filling over the whole dough rectangle and roll the dough up tightly jelly-roll style.
Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan with a damp towel and allow the rolls to rise for 20 minutes or until nearly double. Preheat your oven to 375 degrees during this time.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
While the rolls are cooling, prepare the frosting: Using a mixer, combine the softened cream cheese and butter. Add the powdered sugar and vanilla and beat until combined.
Spread the frosting over the cooled rolls. Serve warm or hot!
