Cinnamon Rolls
Directions
- 1Combine hot water, warm milk, room temperature egg, salted butter, flour, sugar, instant yeast, and salt in a stand mixer.
- 2Knead for 5 minutes (or 15 minutes as per description).
- 3Plop the dough into a greased bowl, cover, and proof in a warm area (like an oven with just the light on) for 2 hours.
- 4While the dough is rising, make the filling by beating together softened, salted butter, brown sugar, and cinnamon.
- 5Once the dough is done proofing, roll it into a rectangle on a floured surface.
- 6Spread the filling evenly over the dough, leaving the end furthest from you empty by about an inch.
- 7Begin to tightly roll the dough, occasionally pulling it towards you to tighten.
- 8Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven, then seal.
- 9Use a serrated knife or preferred method to cut 12 even rolls.
- 10Arrange the rolls in a baking dish and proof for 1 hour.
- 11Once proofing is complete, bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown.
- 12While the rolls are baking, make the frosting by beating together softened cream cheese, salted butter, powdered sugar, vanilla bean paste, and salt.
- 13Allow the rolls to cool slightly (5-10 minutes), then frost and enjoy.
Ingredients
- 0.5 cup hot water
- 0.75 cup warm milk
- 1 room temperature egg
- 0.5 cup salted butter
- 4.5 cups flour
- 0.5 cup sugar
- 2 tbsp instant yeast
- 1 tsp salt
- 2.5 sticks softened, salted butter
- 2.5 cups brown sugar
- 5 tbsp cinnamon
- 0.5 cup softened cream cheese
- 4 tbsp salted butter
- 3 cups powdered sugar
- 1 tsp vanilla bean paste
- 0.25 tsp salt
Equipment
stand mixergreased bowlovenserrated knifebaking dish
Tips
- Proof the dough in the oven with only the light turned on to create the perfect temperature.
- Leave about an inch of the dough empty at the end furthest from you before rolling.
- Dab a little water onto the end of the dough to keep the rolls from unraveling in the oven.
- Use a serrated knife to cut even rolls.
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