The Best Homemade Cinnamon Rolls Ever

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 cup Brown sugar
  • 2 tbsp Cinnamon, ground
  • 2 tbsp Granulated sugar, White
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 tbsp Yeast, Instant dry

• Dairy

  • 15 tbsp Butter, salted
  • 4 oz Cream cheese
  • 1 1/16 cup Milk

Found on thestayathomechef.com

Description

Ingredients

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour
• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk
• 236.5 mls warm milk
• 10 grams instant dry yeast
• 26 grams white granulated sugar
• 8 grams salt
• 40 grams salted butter, softened
• 1 large egg
• 375 grams all-purpose flour (approximate)
• 7.5 grams melted butter
• 114 grams melted butter
• 200 grams brown sugar
• 15 grams ground cinnamon
• 115 grams cream cheese
• 113.4 grams butter
• 125 grams confectioners sugar
• 2.1 grams vanilla extract
• 15 to 30 grams milk

Directions

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
• Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet. Punch down the dough and roll into a 30cm by 45cm rectangle.
• Brush the dough with 226.8 grams melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 (2.5 cm) slices.
• Place the slices onto a lightly greased 22x33 cm pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 165 degree celsius. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in confectioners sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.