Serves 9
Directions
- 1Add yeast and 1 tbsp sugar to warm milk, stir and let stand for 10 minutes to activate the yeast.
- 2Add the rest of the dough ingredients to a bowl, add the yeast mixture, and mix with a spatula until a dough forms.
- 3Mix the dough in a stand mixer on the lowest setting with a dough hook for 8 minutes (dough will be slightly sticky).
- 4Place the dough in a lightly floured large bowl and cover with a damp cloth.
- 5Heat your oven to 175F until it warms up, turn it off, and let your dough rest in there for 2 hours.
- 6Combine your filling ingredients.
- 7Roll out the dough.
- 8Spread out the filling on the dough.
- 9Use a pizza cutter to cut rolls (you do want thinner strips since they’re gonna rise to get about 9-12 rolls).
- 10Make your caramel by whisking the ingredients until lighter in colour.
- 11Spread the caramel on the bottom of a 9x13 ceramic dish.
- 12Place 8 rolls and cover again with a damp cloth for another 30 minutes on your counter.
- 13Add 1 tbsp heavy cream to each cinnamon roll.
- 14Bake at 350F for 25 minutes.
- 15For the cream cheese icing, blend all the ingredients in a food processor.
- 16Spread the icing onto hot cinnamon rolls.
Ingredients
- 0.75 cup warm milk
- 2.5 tsp instant yeast
- 1 tbsp sugar
- 0.33 cup sugar
- 2 eggs, whisked
- 3 cups all purpose flour
- 1 pinch salt
- 0.25 cup melted butter
- 0.5 cup butter, room temp
- 1 cup (demerara) brown sugar, packed
- 2 tbsp cinnamon
- 1 eyeball some nutmeg
- 0.25 cup brown sugar
- 0.25 cup softened butter
- 1 block cream cheese, room temp
- 0.33 cup butter, room temp
- 2 splashes vanilla
- 1.5 cup icing sugar
- 2 tbsp milk
- 1 tbsp for each roll heavy cream
Equipment
stand mixerdough hooklarge bowldamp clothpizza cutter9x13 ceramic dishfood processor
Tips
- Use thinner strips for cutting the rolls as they will rise.
- For extra rolls, bake them in a smaller ceramic dish where they will touch and bake together, adding more caramel to each dish.
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