The Ultimate Cinnamon Rolls
Welcome to KimBakesMeHappy! Cinnamon rolls are one of the main reasons I started baking. I have been making them over and over again to get those soft and gooey cinnamon rolls as a result. The frosting on top is the finishing touch which makes them absolutely irresistible.
I promise you will never want store-bought cinnamon rolls ever again after trying these, happy baking!
Cinnamon Rolls
Course: Sweets, American15
servings40
minutes20
minutes1
hour20
minutes2
hours20
minutesAfter making cinnamon rolls over and over again, here is my recipe for the ultimate gooey, soft and delicious cinnamon rolls you can imagine.
Ingredients
- Dough
360 g slightly warm milk
14 g dry yeast
40 g dark brown sugar
70 g softened butter
1 large egg (or 2 small)
1 ½ tsp salt
560 g all-purpose flour
250 g heavy cream
- Filling
100 g softened butter
300 g dark brown sugar
3 tbsp cinnamon
- Cream cheese frosting
180 g cream cheese (room temp.)
120 g powdered sugar
1 tsp vanilla extract
15 g heavy cream
Instructions
- Mix the warm milk, yeast, and brown sugar. Let sit for 10 min until foamy.
- Add the butter, egg, and salt, and whisk to combine.
- Add the flour and mix with a hand mixer (hook attachments) for about 7 min, until soft and smooth.
- Cover and let rise 30-45 min or until doubled.
- Roll dough into a rectangle. Spread butter on top evenly, then sprinkle a mix of cinnamon sugar evenly. Slightly press the cinnamon sugar in the dough.
- Cut into 15 rolls and roll each tightly.
- Place in greased 30×40 cm dish, cover, and let rise 20-30 min.
- Pour heavy cream over the rolls (optionally add some mini pieces of butter in between the rolls) and bake at 175 °C for 18-20 min, until golden.
- Beat frosting ingredients with a hand mixer (paddle attachment) until creamy, and spread over warm rolls so it can melt into every swirl.
Notes
- You can store these covered at room temperature for at least a day or two without them getting dry!
