Cinnamon Rolls

Cinnamon rolls are definitely one of my death row meals. My husband and I talk about this all the time when we eat something amazing. A gooey cinnamon roll topped with cream cheese icing: more than adequate to be one of the last things I eat on earth. I love to try donuts when traveling, and even have a list and ranking system in my phone for all the places I have been and want to try. I also love to do this with cinnamon rolls!

Traveling for me is ALL about the food. I can’t stand the thought of wasting even one meal out on something mediocre. For me the perfect cinnamon roll has to have the thick cream cheese frosting. I am not a fan of thinly glazed cinnamon roll. They have also got to be served nice and warm. In the quest for the perfect cinnamon roll I have created my own recipe along the way with a few special touches. 

The dough:

The dough for these cinnamon rolls is a typical brioche dough, enriched with eggs, milk and butter. All of these ingredients create a rich, soft, decadent dough. To keep things simple I chose to use all purpose flour. I have used bread flour in the past but I know all purpose flour is more easily accessible. Amongst the flour we will also be using granulated sugar, instant or quick acting yeast, and a little bit of salt. Although it is possible to make these cinnamon rolls without a mixer I definitely recommend using one if you have it. Preferably a stand mixer with a dough hook. 

To start, melt the butter and set aside to cool slightly. While that is cooling, warm up your milk. You can do this over the stove or in the microwave. If using the microwave, warm in 30 second increments and check the temperature. It will be hot but not scalding. We are looking for about 100-110 degrees Fahrenheit. Next add the warm milk, instant yeast, and sugar to the bowl of your stand mixer.

Because we are using instant yeast we don’t have to wait for the yeast to activate and we can continue onto the next step. Mix on low speed using a paddle mixture and then add in the melted butter and eggs. Mix on medium speed to combine, about 30 seconds to one minute. Next add in your salt and all purpose flour. Start with four cups and mix on medium speed for about 30 seconds. 

Switch your paddle out for the dough hook on the stand mixer. Now we’ll let the mixer do the work. Turn up to medium speed and let the dough hook knead the dough for about six to eight minutes. The dough should come together and not be sticking to the sides. If it is still super sticky and wet add in the other ½ cup of all purpose flour. Once finished the dough should be in a smooth ball wrapped around the dough hook. Set in a larger bowl, greased with butter, and set aside in a warm place to rise for one and a half to two hours. Cover with plastic wrap or a kitchen towel. 

The filling:

To take these cinnamon rolls up a notch I browned the butter for our cinnamon sugar filling. I love incorporating browned butter in basically any recipe and this gives them that extra special something. While the dough is resting and rising, brown the butter over low-medium heat. It will become very fragrant and small brown specks will be present on the bottom. Once finished add in your brown sugar and cinnamon and set aside until the rolls have finished rising. 

Cinnamon roll assembly:

Once the dough has doubled in size, punch it down and dump out onto your floured work surface. Using your hands and a rolling pin shape the cinnamon roll dough into a long rectangle. I find it helpful to shape it into a rectangle with my hands first and then roll out into a larger rectangle with the rolling pin. Using your fingers crumble the brown butter and cinnamon sugar mixture over the dough. Roll the dough up like a log starting from the side farthest away from you and roll towards your body. Make sure the roll is tight as you go.

Once all rolled up, cut into 12 cinnamon rolls using a very sharp or serrated knife. Set in a greased 9X13 pan equally spaced apart. At this point you can either let the cinnamon rolls rise for another hour to an hour and a half, OR wrap them tightly in plastic wrap and place in the refrigerator overnight. If doing the overnight method you’ll pull the cinnamon rolls out in the morning and allow them to then complete their second rise. Set them on the counter in a warm spot for about two hours and bake. If you are baking them immediately, set aside and allow to rise for an hour to an hour and a half. When they are ready they will be puffed up and touching each other. Bake at 350 degrees for 18-20 minutes. 

Vanilla bean cream cheese frosting:

Vanilla bean naturally just takes these cinnamon rolls to the next level. The tang from the cream cheese is perfectly balanced by the sweetness of the cinnamon rolls and they make the perfect pair. Simply combine cream cheese and unsalted butter on medium speed using a stand or hand mixer. Add in powdered sugar, salt and vanilla bean paste. Thoroughly combine. Then add two tablespoons of heavy whipping cream at the end and mix on medium high speed for about 30 seconds. Frost while the cinnamon rolls are still warm from the oven and enjoy immediately. 

Here is an awesome tutorial on browning butter.

Cinnamon Rolls

Gooey cinnamon rolls, filled with a browned butter and cinnamon sugar filling, and topped with a tangy vanilla bean cream cheese frosting.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 20 minutes mins

Course Breakfast, Dessert

Ingredients

  

Cinnamon roll dough

• 1/2 cup unsalted butter, melted
• 3/4 cup whole milk
• 1 package instant yeast (2 1/4 teaspoons)
• 1/4 cup granulated sugar
• 4 eggs
• 1 tsp salt
• 4-4 1/2 cups all purpose flour

Filling

• 1/2 cup unsalted butter
• 2/3 cup brown sugar
• 2 tbsp cinnamon

Vanilla bean cream cheese frosting

• 4 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/4 tsp salt
• 2 tbsp vanilla bean paste
• 2 tbsp heavy whipping cream

Instructions

 

Dough

• Melt butter and set aside. Warm milk using either the microwave or stovetop to roughly 100°-110° Add milk to mixing bowl of a stand mixer with sugar and instant yeast. Gently mix on low speed with the paddle attachment. Add the melted butter and then the eggs. Mix until combined for about 30 seconds to a minute.
• Add salt and four cups of all purpose flour. Mix for about 30 seconds. Switch the paddle attachment to the dough hook. Knead dough on medium speed using dough hook for 6-8 minutes. If the dough is still very wet and sticking to the sides after a few minutes add in the additional half cup of flour. Dough should be smooth and soft and wrapped in a ball around the dough hook. Place in a greased, larger bowl and cover with plastic wrap or a kitchen towel. Set aside in a warm place to rise for one and a half to two hours.

Filling

• Over low to medium heat in a small saucepan brown the butter. Once the butter is browned remove from heat and add to a small bowl with brown sugar and cinnamon. Set aside until ready to assemble cinnamon rolls.

Assembly

• Once dough is doubled in size punch down the dough and dump onto a floured surface. Using your hands and a rolling pin roll out into a large rectangle. Using your fingers crumble the butter and sugar filling all over the surface of the dough. Press down with your fingers to spread out. Starting with the edge farthest away from you start to roll the dough towards you. Roll it up like a log tightly. Using a sharp or serrated knife, cut into 12 even cinnamon rolls.
• Set spaced out equally in a greased 9X13 pan. At this point you can either set them aside in a warm place to rise before baking or cover tightly in plastic wrap and store in the refrigerator overnight. If baking now, set aside to rise for another hour to an hour and a half. If leaving in fridge overnight take out in the morning and allow to rise for about two hours on the countertop before baking.
• Preheat oven to 350°. When rolls are ready they will be puffed up and the sides will be touching each other. Bake in the middle oven rack of preheated oven for 18-20 minutes.

Vanilla bean cream cheese frosting

• Using either a hand or a stand mixer with the paddle attachment, combine cream cheese and butter. Mix on medium speed for about a minute. Next, add in your powdered sugar one cup at a time. Add in the vanilla bean paste and salt and mix well. Add in the heavy whipping cream and mix on medium high speed for about 30 seconds to a minute. Frost rolls while they are still warm from the oven.

Notes

Cinnamon rolls are best eaten warm and the day of baking. If eating the following day the cinnamon rolls can be individually microwaved for 10-15 seconds. 

Store in an airtight container for 2 days. 

Keyword breakfast, cinnamon rolls, desserts