Cinnamon Rolls
The world's best Cinnamon Rolls. This is the most softest, featherlight, airy and fluffy cinnamon rolls ever. They will blow your mind.
Calories:
Ingredients
Yeast Mixture
- 1 packet active dry yeast (That's 2 ½ tsp if you using from the jar)
- ¼ cup luke warm water
- 1 tsp granulated sugar
Dough
- ¾ cup whole milk warmed
- 4 cup all purpose flour
- ¼ cup granulated sugar
- water few drop if the dough is little dry.
- ¼ tsp vanilla extract
- ¼ tsp cinnamon powder
- ¼ cup sweet salted butter room temprature (make sure it's not hot and it's not fully melted just the right temprature.)
- 1 egg
- ¼ tsp salt
- 3 tbsp sweet salted butter melted, to brush over the rolls before baking them
- cinnamon powder add on top after glaze it.
- vegetable oil to oil the bowl
Filling
- ⅓ sweet salted butter soften at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp cinnamon powder
Brushing
- 4 tbsp butter melted
- 1 tbsp brown sugar
- 1 tbsp granulated sugar
Glaze and Assembly
- ⅓ cup cream cheese soften at room temperature
- 1 ⅓ cup powder sugar
- 2 tbsp heavy whipping cream
- ½ tsp vanilla extract
- 4 tbsp whole milk warmed
Instructions
Yeast Mixture
- In a small bowl, combine warm water and the sugar now mix.
- Sprinkle the yeast over the top and let it sit for about 5 minutes.
Dough and Filling
- In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, 1 tsp cinnamon powder, sugar and melted butter. Mix on medium speed.
- Add 2 cups of the flour, vanilla and yeast mixture, mix until its all it's mixed well.
- Now add one more cup of flour then turn the speed up to medium for 1 minutes.
- Now add one last cup of flour then turn the speed up to medium for 5-8 minutes.
- If its too dry then now add few drops of warm water.
- your dough should be sticky.
- Oil a large bowl with some vegetable oil and set aside.
- Take the dough out of the mixer and pull it together with your hands to form a ball.
- Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap or approiate lid for the bowl and place it in a warm spot to rise for about 2 hours.
- After two hours, in a small bowl, mix together the brown sugar, sugar, and cinnamon for the filling, set aside.
- Now the dough should be doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle.
- Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.
- Starting from one of the long ends, tightly roll the dough into a jelly roll form.
- Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan.
- Cover with saran wrap and let put them back into a warm spot to rise for another 2 hours.
- After its risen, preheat your oven to 350 degrees.
- Brush them with some melted butter, cinnamon, brown sugar, and sugar and bake them for about 30 minutes or until golden brown.
- Now Cool the cinnamon rolls now for 10 minutese and within those ten minutes let's work on the glaze.
Glaze
- Mix all the ingredients of the glaze in a bowl except for the milk and heavy whipping cream, once the cream cheese is all mixed, slowly add the milk and heavy whipping cream until you get a runny glaze consistency.
- Immediately pour the glaze over the cinnamon rolls spread the glaze evenly with a spatula and sprinkle cinnamon powder.
- Enjoy and leave me a review if you try my recipe.