The Best Cinnamon Rolls Ever
This recipe and method is a guaranteed way to get perfect cinnamon roll results every time.
Ingredients
Makes 6 jumbo rolls or 12 small rolls
for the cinnamon rolls
240 g whole milk, warm (100-105 f)
1 Tbsp instant dry yeast
2 1/2 Tbsp granulated sugar
1 tsp salt
4 Tbsp salted butter, room temp
420 g bread flour
1 egg
120 g heavy whipping cream
for the filling
113 g salted butter, melted
200 g dark brown sugar
2 Tbsp ground cinnamon
for the topping
4 oz softened cream cheese
4 Tbsp salted butter , room temp
165 g powdered sugar
1 tsp vanilla extract
2-3 Tbsp whole milk
Directions
In the bowl of a stand mixer fitted with a dough hook, add the warm milk and yeast and let sit for 5-10 minutes until yeast is foamy.
Add sugar, flour, salt, egg and butter. Turn mixer on low, and allow to knead until dough is no longer sticking to the edges of the bowl. (If dough is not pulling away from the sides, add 1 Tbsp of flour at a time until it is no longer sticking to the edges of the bowl).
Transfer dough to a lightly greased bowl, cover and allow to rise for 1-1.5 hours. (Or doubled in size).
Once doubled, lightly punch down your dough and turn it out onto a lightly floured surface.
Roll your dough to a 12x18 rectangle. If you are making 6 jumbo rolls, grease an 8x8 baking pan. If making 12 rolls, grease a 9x13 baking pan. Set aside.
Brush your rolled dough with the melted butter and sprinkle with the brown sugar and cinnamon.
Roll tightly and cut desired amount of rolls, place in their baking pans. Cover and let rise for another 30-45 minutes.
Preheat oven to 350 f. Right before baking, pour heavy cream over the rolls.
For 6 jumbo rolls, bake for 22-25 minutes. For 12 smaller rolls, bake for 18-20 minutes.
While rolls are baking, make your glaze by whipping all ingredients together with a hand mixer until fluffy.
Spread your topping on the rolls while they are still warm. Enjoy !