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Homemade Cinnamon Rolls

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Ingredients :

DOUGH
Cooking spray
1 c. warm milk, heated to 110Β°
2 1/4 tsp. or 1 (0.25-oz.) packet instant yeast
2 large eggs, room temperature
4 1/2 c. (540 g.) all-purpose flour
1/2 c. (100 g.) granulated sugar
5 tbsp. unsalted butter, softened
2 tsp. kosher salt
1/4 tsp. baking soda
ASSEMBLY
3/4 c. (150 g.) packed light brown sugar
2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. (2 sticks) unsalted butter, softened, divided, plus more for pan
3/4 tsp. kosher salt, divided
All-purpose flour, for surface
6 oz. cream cheese, softened
1 c. (120 g.) confectioners’ sugar
1 tsp. pure vanilla extract
1/4 c. milk or heavy cream

cinnamon rolls with cream cheese icing

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Directions :

DOUGH
Step 1
Lightly grease a large bowl with cooking spray. In another large bowl or in the large bowl of a stand mixer fitted with the dough hook, stir milk and yeast until yeast is mostly dissolved.
Step 2
Add eggs, flour, granulated sugar, butter, salt, and baking soda and beat on low speed until combined. Increase speed to medium-high and beat until dough is smooth and elastic and starts to pull away from sides of bowl, 10 to 15 minutes.
Step 3
Transfer dough to prepared bowl and turn so outside of dough is thoroughly greased. Cover with a kitchen towel and let rise until almost doubled in size, 1 to 2 hours.
ASSEMBLY
Step 1
In a large bowl, using a handheld mixer, or in the large bowl of stand mixer fitted with the whisk attachment, cream brown sugar, cinnamon, nutmeg, 1/2 cup butter, and 1/2 teaspoon salt until light and fluffy, 3 to 4 minutes. Lightly grease a 13″x 9″ baking pan with butter.
Step 2
On a lightly floured surface, dust dough with more flour. Using a rolling pin, roll out into a large square (about 18″x 18″). Spread to edges with filling, then roll dough into a log. Using a sharp knife, cut into 12 pieces, each about 1 1/2″ wide.
Step 3
Arrange rolls cut side up in prepared pan. Cover and let rise until almost doubled in size, 30 to 40 minutes.
Step 4
Preheat oven to 400Β°. Uncover rolls and bake until golden brown, 20 to 22 minutes.
Step 5
Meanwhile, in large bowl using handheld mixer or in the large bowl of stand mixer with the paddle attachment, beat cream cheese, confectioners’ sugar, vanilla, and remaining 1/2 cup butter and 1/4 teaspoon salt until light and fluffy. Gradually add milk and continue to beat to loosen icing.
Step 6
Immediately frost rolls. Serve warm.

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