Cinnamon Rolls
Whether you enjoy them with a cup of coffee or a glass of milk, these cinnamon rolls are the ultimate treat for a cozy day in.
Ingredients
Yeast mixture:
- 3/4 cup Lukewarm water
- 2 1/2 tsp Active dry yeast
- 1 tbsp Sugar
Rest of your dough ingredients:
- 1/3 cup Sugar
- 1 Egg whisked
- 1 Egg yolk whisked
- 3 cups All-purpose flour
- 1 tsp Kosher salt
- 4 tbsp Unsalted butter melted
Filling:
- 1/3 cup Unsalted butter room temperature
- 1 cup Light brown sugar packed
- 2 tbsp Cinnamon
- 1/8 tsp Ground Cloves
- 1/8 tsp Nutmeg
Frosting:
- 4 oz Cream cheese room temp
- 3 tbsp Unsalted butter room temp
- 1 tsp Vanilla extract
- 3/4 cup Powdered sugar sifted
- Coffee creamer (I used French vanilla, but u can use any flavor you love!) add a tsp at a time until you’re happy with the consistency
Instructions
- In a measuring cup or small bowl, combine the lukewarm water, active dry yeast, and 1 tbsp of sugar. Let it rest for 10 minutes.
- In a separate bowl, combine the remaining 1/3 cup of sugar, whisked eggs, all-purpose flour, kosher salt, and melted unsalted butter. Add in the yeast mixture last.
- Mix the dough ingredients together with a wooden spoon until a rough dough forms.
- If you find that your dough is too sticky, add a tablespoon of flour at a time until you are satisfied with the texture. Remember climate, and altitude play a large part in how much flour you will need.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth. You can also use a stand-mixer if you have one.
- Place the dough in a lightly floured bowl, cover it with a damp cloth, and let it rest in a warm place for 1 1/2 to 2 hours, or until it doubles in size.
- One helpful tip to ensure your dough rises properly is to preheat your oven to 175°F, then turn it off. Once the oven is warm, cover your dough and place it inside to rise. This warm, draft-free environment will help to activate the yeast and allow the dough to rise to perfection.
- While the dough is resting, prepare the filling and frosting.
- To make the filling, combine the room temperature unsalted butter, packed brown sugar, cinnamon, ground cloves, and nutmeg until they form a spreadable mixture.
- To make the frosting, combine the room temperature cream cheese, unsalted butter, vanilla extract, sifted powdered sugar, and coffee creamer (added gradually) until you achieve the desired consistency.
- Once the dough has doubled in size, punch it down gently and place it on a floured surface. Roll it out and spread the filling over the dough, making sure to roll it up as tightly as possible without stretching or tearing it.
- Cut the cinnamon rolls with floss into either 2-inch sections for a batch of 6, or 1-inch to 1 1/2-inch sections to make about 8-12 cinnamon rolls. Place them in a prepared baking dish and cover them with a damp cloth. Let them rest for another 30 minutes.
- Preheat the oven to 350°F. Add a tablespoon of heavy cream on top of each cinnamon roll.
- Bake for 25-30 minutes.
- Once the cinnamon rolls are done, let them cool for a few minutes before topping them off with the frosting, and you're done!