Serves 12
Directions
- 1Start with 1 cup warm milk (about 110°F).
- 2Add one packet or 2 and 1/4 teaspoon of yeast to the warm milk and let it sit for about 5 minutes until foamy.
- 3Add 1/3 cup of melted and cooled salted butter to the yeast mixture.
- 4Add 1/2 cup sugar, two room temperature eggs, and 1 teaspoon of salt to the mixture, breaking up the eggs.
- 5Add four cups of bread flour, making sure to scoop and fluff it up before adding to avoid packing.
- 6Mix with a paddle attachment initially until crumbly, then let it sit for another 5 minutes to soak up the liquid.
- 7Switch to a dough hook and knead on low for about 5 minutes until the dough is stretchy and soft.
- 8Spray a bowl with foil, toss in the dough, cover with a towel, and let it rise until it doubles in size.
- 9While the dough rises, prepare the filling by mixing half a cup of softened butter, 2 tablespoons of cinnamon, and 1 cup packed brown sugar until combined and cohesive.
- 10Once the dough has risen, lightly dust your surface with flour and roll the dough out into a large rectangle.
- 11Spread the cinnamon filling evenly over the entire dough rectangle.
- 12Start rolling the dough up into a very tight log.
- 13Take a sharp knife and cut the log into 12 rolls.
- 14Use a softened butter wrapper to butter a 9x13 dish.
- 15Place the cinnamon rolls swirl side up into the buttered pan.
- 16Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F.
- 17Once the oven is preheated, pour half a cup of heavy cream over the rolls.
- 18Bake in the oven for 25 minutes.
- 19While the rolls bake, prepare the frosting by beating one stick of softened butter and one brick of softened cream cheese until combined.
- 20Add half a teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
- 21Add about two cups of powdered sugar and mix until smooth.
- 22After the rolls have cooled for a little bit, spread the frosting on top.
Ingredients
- 1 cup warm milk
- 1 packet yeast
- 0.33 cup salted butter, melted and cooled
- 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
paddle attachmentdough hookmixertowelfoilsharp knife9x13 dishoven
Tips
- Key to a good copycat recipe is more salt and sugar than you ever thought possible.
- Make sure you scoop and fluff up the flour before scooping, to avoid packing it.
- Maple extract is the secret ingredient for the frosting.
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