Cinnamon Rolls

My husband and I have started a tradition of making cinnamon rolls on Christmas eve to be baked Christmas morning. Last year the recipe we used was good, but not fabulous. I found this recipe on Pinterest and made a few adjustments. The rolls turned out fluffy and melted in our mouths! Your house will smell yummy too!

Tips: Parchment paper is a must! Without it you'll end up with a hard to clean, sticky pan.
Also, remember to roll the dough starting from the long (19 inch) side. If you don't you'll end up with a few giant size rolls instead of 18 medium size rolls. Yes, I made the mistake before.

 

 

Dough Ingredients:

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons granulated sugar

1/2 cup water warm water 110-115 degrees

1 cube butter

3/4 cup whole milk

3/4 cup granulated sugar

1 large egg

4 cups all purpose flour

1 teaspoon salt

 

Cinnamon/Sugar Filing:

1 cube softened butter

1 cup light brown sugar

1/2 cup granulated sugar

3 tablespoons ground cinnamon

 

Frosting Ingredients:

1 pkg (8oz) softened cream cheese

1 cube softened butter

2 cups powdered sugar

 

Place yeast and sugar into stand mixer, add warm water and gently stir. Let sit for 10 minutes, allowing yeast to double in size.

In a sauce pan on low heat, melt butter and add milk, heat to 115 degrees. Add the butter and milk mixture to the yeast.

Attach the dough hook and place mixer on low speed, add sugar and egg and mix until combined. Slowly add the flour and salt into the mixer until completely combined.

Knead dough on low speed for 7 minutes.

Cover the mixing bowl with a damp cloth and let rise for 45 minutes, until dough doubles in size.

Remove dough from bowl and place onto a floured surface. Roll dough to 14×19 inch rectangle, and 1/4 inch in thickness.

 

Filling Directions:

In a medium bowl, stir together butter, brown sugar, sugar and cinnamon. Spread mixture over entire surface of dough. Starting at long end of dough (19 inch side); carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.

 

Line pan with parchment paper - place 4 rolls per row, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

 

Frosting Directions:

Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. Spread cream cheese frosting over warm rolls.

 

Makes approximately 18 rolls