Directions
- 1Add 1 cup of warm milk (about 110 degrees Fahrenheit) into a glass bowl.
- 2Add one packet or 2 and a quarter teaspoons of yeast into the milk and let it sit for about 5 minutes until foamy.
- 3Add 1/3 of a cup of salted, melted, and cooled butter.
- 4Add 1/2 a cup of sugar.
- 5Crack two room temperature eggs into the mixture.
- 6Break up the eggs with a whisk.
- 7Add 1 teaspoon of salt.
- 8Add 4 cups of bread flour, making sure to scoop it around and fluff it up before scooping to avoid packing it into the cup.
- 9Cover the bowl with a towel and mix with the paddle attachment on low until it looks crumbly.
- 10Let it sit for another 5 minutes to soak up all the liquid.
- 11Attach the dough hook to the mixer.
- 12Knead the dough on low for about 5 minutes until it's really stretchy and soft.
- 13Spray the bowl with some oil.
- 14Toss the dough into the oiled bowl.
- 15Cover it with a towel and let it rise until it doubles in size.
- 16For the filling, add half a cup of softened butter to a bowl.
- 17Add 2 tablespoons of cinnamon.
- 18Add 1 cup of packed brown sugar.
- 19Mix until all ingredients are combined and cohesive.
- 20Lightly dust a surface with flour.
- 21Roll out the dough into a large rectangle.
- 22Spread the filling evenly over the entire rectangle of dough.
- 23Start rolling the dough up into a tight log.
- 24Use a sharp knife to cut the log into 12 rolls.
- 25Use the softened butter wrapper to butter a 9x13 baking dish.
- 26Place the rolls, swirl side up, into the pan.
- 27Cover the rolls with a paper towel and let them rise while the oven preheats to 375 degrees Fahrenheit.
- 28Once the oven is preheated, pour half a cup of heavy cream over the rolls.
- 29Bake in the oven for 25 minutes.
- 30For the frosting, add one stick of softened butter to a clean glass bowl.
- 31Add one brick of softened cream cheese.
- 32Beat until combined.
- 33Add half a teaspoon of maple extract.
- 34Add one teaspoon of vanilla extract.
- 35Add about two cups of powdered sugar.
- 36Beat until combined.
- 37Once the cinnamon rolls have cooled for a bit, spread the frosting on top.
Ingredients
- 1 cup warm milk
- 2.25 teaspoons yeast
- 0.33 cup salted butter
- 0.5 cup sugar
- 2 room temperature eggs
- 1 teaspoon salt
- 4 cups bread flour
- 0.5 cup softened butter
- 2 tablespoons cinnamon
- 1 cup packed brown sugar
- 0.5 cup heavy cream
- 1 stick softened butter
- 1 brick softened cream cheese
- 0.5 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Equipment
glass bowlmeasuring cupteaspoonsstand mixer with paddle attachmenttoweldough hookoil spray bottlerolling pinspatulasharp knifebutter wrapper9x13 baking dishpaper towelovenhand mixeroven mittsplatefork
Tips
- The key to a good copycat recipe is more salt and sugar than you ever thought possible.
- Make sure to scoop the bread flour around and fluff it up before scooping; you don't want to pack the flour into the cup.
- The maple extract is the secret ingredient.
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