Several weekends ago I had an itch to make cinnamon rolls. It’s something I had never done before and something that I have always wanted to make a semi annual tradition of sorts. I like traditions, and I especially liked them as a kid. Maybe it’s me just being nostalgic, but I’ve really wanting to start some fun new traditions to raise Hazel on -taking suggestions if you have any.
So, let’s get to it. This recipe was pretty easy and was so delicious, the only thing I would recommend is make sure you cook it long enough, apparently mine needed longer than the recipe called for so the rolls in the middle were still doughy.
2 cups milk (whole)
1/2 cup softened butter
1/2 sugar (white)
1 tablespoon instant yeast
5 1/2 – 6 cups of flour
1 cup brown sugar
1/2 cup softened butter
1 tablespoon cinnamon
2 cups powdered sugar
4 ounces softened cream cheese
1/4 cup softened butter
1/2 teaspoon vanilla
1 table spoon pure maple syrup
1 tablespoon milk
Pinch of salt
Making the dough:
In a saucepan heat the milk until it simmers. Once simmered pour milk into mixing bowl -I used my KitchenAid.
Add sugar, butter, and salt to mixing bowl (on low) and mix until the butter has melted. Let mixture cool and add yeast and eggs till ingredients are combined.
Slowly add flour until the dough is somewhat sticky.
Move dough into a lightly greased bowl, cover with lightly greased saran wrap, and let rise for about an hour or until the dough has doubled in size.
Roll out the dough so that it measures approximately 18 x 12 inches.
Spread 1/2 cup softened butter over the dough.
Mix together brown sugar and cinnamon. Sprinkle the mixture over the dough and pat it in with the palms of your hands.
Roll up the dough as tight as possible -starting with the long end (so roll as if you are rolling a hot dog).
Start cutting the dough -to ensure even spacing, cut in half first and then continue to cut each section in half. This recipe provides you with twelve cinnamon rolls.
Line a rimmed baking sheet with parchment paper and place the rolls on top of the parchment. Cover the rolls and let them rise till they double.
Preheat your oven to 350 degrees F and bake for 18-22 minutes – or until they are golden brown.
Once removed from the oven let them cool for about 10 minutes before frosting.
Making the frosting:
Whip together butter and cream cheese.
Add maple syrup, vanilla, and salt. Mix till all ingredients are combined.
Slowly add powdered sugar. Mix until thick and creamy.
Add cream/milk a tablespoon at a time until the frosting is your desired consistency.
Spread onto the cinnamon rolls.
Let me know what you think of the recipe. If you love it, feel free to pin it to your pinterest boards so you can save it for later!