You're hungry.. you're at the Mall or Airport, and you walk by that smell lol. How many of you have the self control required to not stop for a Cinnabon? Well today, I'm showing you how to make them in the comfort of your home, where no one can judge you but yourself! Let's #MakeItHappen
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Ingredients
Dough:
* 1 cup warm milk (110- 115 degrees F)
* 2 1/2 teaspoons instant dry yeast
* 2 large room temp eggs
* 1/2 cup salted butter softened
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 4 cups all-purpose flour (and an extra 1/2 cup in a separate bowl)
Filling:
* 1/2 cup salted butter softened
* 1 cup packed brown sugar
* 2 tablespoons cinnamon
* 1/2 tsp vanilla extract
* 1/2 tsp butter extract
* 1/2 cup warm heavy cream (to be poured over rolls)
Frosting:
* 2.5 cups powdered sugar
* 1/3 cup salted butter (softened)
* 1 tablespoon maple extract
* 8 ounces cream cheese (softened)
For the dough:
* Pour the warm milk in the bowl of a stand mixer and add in yeast-make sure milk is not too hot or it’ll kill the yeast. (Between 110-115 degrees or follow it’s package instructions). Let yeast sit for a couple minutes before adding next ingredients.
* Add the butter, sugar, and eggs, and mix well.
* Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. (Remaining 1/2 cup of flour is only used if needed later)
* Let the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
* Scrape the dough off the beater blade and remove it. Attach the dough hook.
* Beat the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth.
* The dough should be sticky/tacky and stick to the sides of the bowl. If too sticky, add in the extra flour (from the extra 1/2 cup) one table spoon at a time to achieve the desired texture. (Don’t be tempted to add too much flour unless it’s needed)
* Spray a large bowl with cooking spray and use a rubber spatula to remove the dough from the bowl and place it in the greased large bowl.
* Cover the bowl with a towel and place in a warm place to allow the dough to rise. (For about 30 minutes) Don’t let sit for too long or the rolls will be too airy.
Filling
* While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the butter, brown sugar, extracts and cinnamon, mixing until well combined. Set aside.
Frosting:
* In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
* Add in your extract and the powdered sugar. Beat until combined.
* Beat on high for 3-5 minutes. The longer you beat the whiter the frosting starts becoming.
* Set frosting aside
Assembly:
* Sprinkle a pastry mat or clean countertop generously with flour. Roll out the dough on top and sprinkle the top of the dough with additional flour.
* Flour a rolling pin and roll the dough to large rectangle shape until dough is about a half inch thick.
* Use a rubber spatula to smooth the cinnamon filling over the dough.
* Cut off extra edges that lack filling to make into a rectangle.
* Starting on the long end, roll the dough up tightly jelly roll style.
* Cut into 8-12 slices. About 2 inches thick and place in a greased 9×13 baking pan ( or pan that with comfortable fit your rolls depending on your slices)
* Cover the pan with a towel and allow the rolls to rise for 20 minutes or until nearly double.
* Preheat the oven to 375 degrees.
* Warm the heavy cream just enough that there is no chill a pour over the rolls in the pan.
* Bake at 375 degrees for 20-22 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through
* Spread the frosting over the slightly cooled rolls.