These cinnamon rolls have been a staple in my family. Growing up they were always the go-to for holidays, birthdays and any special occasion. The time it takes from start to finish is worth the amazing treat you get in the end. And a tip! Clean the dishes as you go with this recipe, and if you do, you can save time and make the frosting when the dough is rising! Then there will be no dishes when you sit down to eat your cinnamon rolls.
Equipment you need:
an electric mixer of some kind (you can do it without, however, it will just take longer to get the dough the right consistency)
a large surface where you can spread flour and knead the dough (we use a granite slab)
a microwave-safe bowl
a cooking thermometer (not necessary but don’t burn the sugar in the microwave — it will kill the yeast when you mix it in with the flour because it’s too hot)
4-5 cups of all-purpose flour
4 teaspoons of active dry yeast
1 teaspoon salt
¾ cup milk
½ cup of water
½ cup melted butter
½ cup of sugar
½ cup packed brown sugar
2 teaspoon of cinnamon
Cream Cheese Frosting
1 8oz package of cream cheese
½ cup butter
8-16 ounces of powdered sugar (confectioners sugar)
1 teaspoon of vanilla
Takes a total of around 1.5 – 2 hours from start to plate.
Stir together 1 ¾ cup flour, yeast and salt in a large mixing bowl.
Heat the milk, water, butter and sugar in the microwave until it is between 120-130 degrees. Use a cooking thermometer if you have one, if not, microwave for about 3 minutes on level 7.
Add liquid mixture to flour mixture; beat until smooth about 2 minutes on the electric mixer.
Add egg and ½ cup more flour and beat another 2 min.
Gradually add flour to the mixture until it becomes a dough that can be kneaded. (Slowly add flour until the dough does not stick on the bottom of the mixing bowl)
Knead until the dough is dense and smooth. Use a cleaned surface of your choice. Make sure to put flour down before you knead the dough, so it won’t stick to the surface. Have flour on your hands so the dough doesn’t stick.
Let rise for 20 minutes and put a towel over it.
Roll dough into a 13×9 rectangle.
Spread butter on the rolled-out dough.
Sprinkle a mixture of ½ cup firmly packed brown sugar, and 2 teaspoons cinnamon on the buttered part of the dough.
Roll the long side of the dough one time, and pinch the outsides to keep the roll from falling apart.
Repeat until the dough is completely rolled.
Cut into 12 pieces, place in a greased pan.
Bake at 375 for 15 to 20 minutes.
Let cool for 5-10 minutes and enjoy!
Beat room temperature cream cheese and butter until creamy.
Add powdered sugar to taste, I usually add ½ bag, then slowly add to the sweetness I want.
Mix until smooth. And enjoy!
Editor’s note: this piece has been updated to correct the measurements for yeast — 4 teaspoons are needed, not 4 tablespoons.