1Take your warm milk and add yeast and sugar to the mixture, letting it bloom.
2Take your warm milk and add yeast and sugar to the mixture, letting it bloom.
3Take your warm milk and add yeast and sugar to the mixture, letting it bloom.
4Combine flour, sugar, salt, two eggs, butter, and vanilla extract.
5Combine flour, sugar, salt, two eggs, butter, and vanilla extract.
6Combine flour, sugar, salt, two eggs, butter, and vanilla extract.
7Mix for about two minutes, then add the wet batter and marry them together until the dough is not sticky.
8Mix for about two minutes, then add the wet batter and marry them together until the dough is not sticky.
9Mix for about two minutes, then add the wet batter and marry them together until the dough is not sticky.
10Let the dough rest until it doubles in size, which is about an hour and a half.
11Let the dough rest until it doubles in size, which is about an hour and a half.
12Let the dough rest until it doubles in size, which is about an hour and a half.
13For the undercarriage (cinnamon bottom), mix very soft unsalted butter, packed light brown sugar, cinnamon, optional pumpkin pie spice, nutmeg, honey, vanilla extract, heavy cream, and salt until it looks like cinnamon butter.
14For the undercarriage (cinnamon bottom), mix very soft unsalted butter, packed light brown sugar, cinnamon, optional pumpkin pie spice, nutmeg, honey, vanilla extract, heavy cream, and salt until it looks like cinnamon butter.
15For the undercarriage (cinnamon bottom), mix very soft unsalted butter, packed light brown sugar, cinnamon, optional pumpkin pie spice, nutmeg, honey, vanilla extract, heavy cream, and salt until it looks like cinnamon butter.
16For the cinnamon roll filling, add nutmeg, cinnamon, butter, and brown sugar until it looks crumbly.
17For the cinnamon roll filling, add nutmeg, cinnamon, butter, and brown sugar until it looks crumbly.
18For the cinnamon roll filling, add nutmeg, cinnamon, butter, and brown sugar until it looks crumbly.
19Roll the dough about a quarter of an inch thick.
20Roll the dough about a quarter of an inch thick.
21Roll the dough about a quarter of an inch thick.
22Add butter to the inside of the rolled dough before adding the filling to help the sugar stick.
23Add butter to the inside of the rolled dough before adding the filling to help the sugar stick.
24Add butter to the inside of the rolled dough before adding the filling to help the sugar stick.
25Fill the dough with the cinnamon filling.
26Fill the dough with the cinnamon filling.
27Fill the dough with the cinnamon filling.
28Roll the dough horizontally.
29Roll the dough horizontally.
30Roll the dough horizontally.
31Cut the rolls using dental floss.
32Cut the rolls using dental floss.
33Cut the rolls using dental floss.
34Lay the cinnamon rolls on the cinnamon bed bottom.
35Lay the cinnamon rolls on the cinnamon bed bottom.
36Lay the cinnamon rolls on the cinnamon bed bottom.
37Pour heavy cream over the cinnamon rolls.
38Pour heavy cream over the cinnamon rolls.
39Pour heavy cream over the cinnamon rolls.
40Let the cinnamon rolls rest for another hour.
41Let the cinnamon rolls rest for another hour.
42Let the cinnamon rolls rest for another hour.
43Put the cinnamon rolls in the oven at 350 degrees Fahrenheit for about 30 minutes.
44Put the cinnamon rolls in the oven at 350 degrees Fahrenheit for about 30 minutes.
45Put the cinnamon rolls in the oven at 350 degrees Fahrenheit for about 30 minutes.
46For the cream cheese frosting, combine softened unsalted butter, cream cheese, powdered sugar, vanilla extract, and cinnamon.
47For the cream cheese frosting, combine softened unsalted butter, cream cheese, powdered sugar, vanilla extract, and cinnamon.
48For the cream cheese frosting, combine softened unsalted butter, cream cheese, powdered sugar, vanilla extract, and cinnamon.
Ingredients
1.25 cups warm whole milk
1.25 cups warm whole milk
1.25 cups warm whole milk
2.25 tsp active dry yeast
2.25 tsp active dry yeast
2.25 tsp active dry yeast
1 tsp sugar
1 tsp sugar
1 tsp sugar
4.75 cups bread flour
4.75 cups bread flour
4.75 cups bread flour
1.5 tsp salt
1.5 tsp salt
1.5 tsp salt
2 tbsp sugar
2 tbsp sugar
2 tbsp sugar
2 room temp eggs
2 room temp eggs
2 room temp eggs
4 tsp vanilla extract
4 tsp vanilla extract
4 tsp vanilla extract
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
0.5 cup very soft unsalted butter
0.5 cup very soft unsalted butter
0.5 cup very soft unsalted butter
1 cup packed light brown sugar
1 cup packed light brown sugar
1 cup packed light brown sugar
1 tbsp cinnamon
1 tbsp cinnamon
1 tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp pumpkin pie spice
1 tsp pumpkin pie spice
1 tsp nutmeg
1 tsp nutmeg
1 tsp nutmeg
0.33 cup honey
0.33 cup honey
0.33 cup honey
1 tbsp vanilla extract
1 tbsp vanilla extract
1 tbsp vanilla extract
3 tbsp heavy cream
3 tbsp heavy cream
3 tbsp heavy cream
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
1.25 cups packed light brown sugar
1.25 cups packed light brown sugar
1.25 cups packed light brown sugar
3 tbsp cinnamon
3 tbsp cinnamon
3 tbsp cinnamon
1 dash nutmeg
1 dash nutmeg
1 dash nutmeg
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.125 cup heavy cream
0.125 cup heavy cream
0.125 cup heavy cream
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
0.5 cup softened unsalted butter
8 oz cream cheese
8 oz cream cheese
8 oz cream cheese
2.5 cups powdered sugar
2.5 cups powdered sugar
2.5 cups powdered sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
2 tsp cinnamon
2 tsp cinnamon
2 tsp cinnamon
Equipment
ovendental floss
Tips
Do not roll the dough the way I started to, roll it horizontally.
Use dental floss to cut the rolls for a clean cut.
Pour heavy cream over the cinnamon rolls before the second rise to allow it to absorb properly.