WORLD’s BEST cinnamon rolls big, smooth, sweet, and delicious. Once you try this one you’ll never go back to any other recipe. This cinnamon roll recipe contains ways to make and even freeze them overnight or in advance. It’s not that healthy but sometimes for moments in your life, you need something a bit indulgent which requires something special.
For the dough:
¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
2 ¼ tsp quick rise or active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg and an additional 1 egg yolk
¼ cup unsalted butter, melted
3 cups bread flour
3/4 tsp salt
For the filling:
2/3 cup dark brown sugar
1 ½ tbsp ground cinnamon
¼ cup unsalted butter softened
For the cream cheese frosting:
4 oz cream cheese, softened
3 tbsp unsalted butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
1. Warm milk to 110 degrees F. I like to do this by placing the milk in a healthy microwave bowl for 40-45 seconds and microwaving it. It would have to be like warm water in the bath. Move warm milk to an electric mixer bowl and sprinkle the yeast over it. Add sugar, milk, egg yolk, and butter to taste. Mix well until combined. Then mix with a wooden spoon in the flour and salt until a dough starts to develop.
2. Place the dough hook on a stand mixer and knead the dough for 8 minutes at medium heat. The dough will turn into a perfect ball, and be a little sticky. If it is too sticky (meaning it sticks to the bottom of the mixer, adds more bread flour in 2 tbsp). If you don’t want to use an electric mixer, you can use your hands to knead the dough on a well-floured surface for 8-10 minutes.
3. Take the dough ball into a well-oiled bowl and cover with plastic wrap. Allow the dough to rise in size 1 hour to 1 1⁄2 hours. Depending on humidity and temperature, this may take more or less time to complete.
4. Move dough to a well-floured surface after the dough has doubled in size and roll out into a 14×9 inch rectangle. Spread the melted butter over the dough, leaving a gap of 1⁄4 inch at the far side.
5. Mix brown sugar and cinnamon in a little dish. Sprinkle the mixture with your hands over the buttered bread, then add the mixture of brown sugar to the flour.
6. Roll up thickly, beginning at the 9-inch side and bring the seam side down, to cover the edges of the dough as tightly as possible. You’ll also need to break off the ends of the dough about an inch apart because the ends won’t be as full of cinnamon sugar as we’d like it to be.
7. With a knife or floss, cut into 1-inch pieces. You ought to get nine big pieces.
8. Place cinnamon rolls in a greased baking pan with 9×9 inches or rectangular cake pan with 9 inches. (I also suggest covering the pan with parchment paper if some of the fillings end up spilling out.) Cover with plastic wrap and hot towel and let it rise for 30-45 minutes again.
9. Preheat oven at about 350 degrees F. Remove the plastic wrap and towel and bake the rolls of cinnamon for 20-25 minutes or until the edges are only slightly brown. You want to undercut them a little so that they remain soft in the center, that’s why we just want them to be golden brown. Let them cool for 5-10 minutes before freezing. Makes 9 rolls of cinnamon.
10. To make the frosting: add cream cheese, butter, powdered sugar, and vanilla extract in an electric mixer dish. Beat until it’s soft and flat. Spread over rolls of cinnamon and serve right away.
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