Cinnamon Rolls are the ultimate treat! I’m so excited to show you two secrets to take your homemade cinnamon rolls to the next level. They’ll be gooey, buttery, and make you want to take a nap. The recipe is below.
CINNAMON ROLLS
Yield: 12 Rolls
INGREDIENTS
DOUGH:
Milk, whole- 1 cup (115° F)
Instant Yeast - 2 1/2 teaspoons (1/4 oz. packet)
Eggs - 2 large (room temperature)
Butter, unsalted - melted and cooled - 1/2 cup
All purpose flour - 21 oz. (4 1/2 cups)
Table Salt - 1 teaspoon
Sugar- 3.25 oz. (1/2 cup)
FILLING:
Butter, unsalted (slightly melted) - 3/4 cup
Brown sugar - 7.5 oz. (1 cup)
Cinnamon - 2 Tablespoons
Cinnamon Chips - 3/4 cup
FROSTING:
Cream cheese (room temperature) - 8 oz.
Butter, unsalted (room temperature) - 1/2 cup
Powdered Sugar - 11.5 oz. (2 1/3 cup)
Vanilla- 1 teaspoon
Heavy Cream- 1/2 cup
You can store your Cinnamon Rolls in the refrigerator for up to 5 days. If you want to make them ahead, you can make the dough, roll them, cut them, and place rolls in the pan. Wrap the pan in plastic wrap and refrigerate overnight or freeze if not baking for more than 24 hours. When you're ready to bake, remove plastic wrap and let rise with a towel just like you normally would. If you freeze your rolls, allow them to thaw in the refrigerator first, then let them rise to bake.
ENJOY!
#cinnamonrolls #howto #tasty