Directions
- 1To bloom the yeast, combine active dry yeast, sugar, and warm water in a bowl and stir. Let it sit for a couple of minutes.
- 2In a separate bowl, add all-purpose flour, salt, canola oil, and two large eggs. Mix well using a stand mixer.
- 3Add the bloomed yeast and a cup of warm milk (between 95 and 110 degrees) to the mixture in the stand mixer. Let it mix for about 5 minutes.
- 4Transfer the dough to a greased bowl and let it sit for 90 minutes (an hour and a half).
- 5While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cinnamon in a bowl.
- 6Once the dough has risen, roll it out into a 12x18 inch rectangle, about 1/4 inch thick.
- 7Spread the filling evenly over the rolled-out dough.
- 8Roll the dough up tightly into a log.
- 9Cut the roll into 1 and 1/2 inch thick slices.
- 10Grease a baking pan with butter and place the cinnamon roll slices in it. Let them proof for about another 30 minutes.
- 11Preheat the oven to 350 degrees Fahrenheit.
- 12Bake the cinnamon rolls in the oven for about 35 to 40 minutes.
- 13While the rolls are baking, prepare the icing by combining softened cream cheese, softened butter, vanilla, milk, and powdered sugar in a stand mixer.
- 14Once baked, let the rolls cool for about 10 minutes before spreading the icing on top.
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 0.25 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 0.5 cup canola oil
- 2 large eggs
- 1 cup warm milk
- 2 sticks softened butter
- 2 cups brown sugar
- 2 teaspoons cinnamon
- 1 block softened cream cheese
- 4 tablespoons softened butter
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 cups powdered sugar
Equipment
bowlwhiskstand mixerrolling pinbaking panknifespatula
Tips
- Let the dough sit for 90 minutes to rise.
- Roll the dough out to 12 by 18 inches and 1/4 inch thick.
- Cool the rolls for about 10 minutes before putting the icing on top.
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