Serves 12
Directions
- 1Add 1 cup of warm milk (about 110 degrees Fahrenheit) into a large mixing bowl.
- 2Add 1 packet or 2 and 1/4 teaspoons of yeast to the warm milk.
- 3Let the yeast and milk mixture sit for about 5 minutes until it looks nice and foamy.
- 4Add 1/3 of a cup of melted and cooled salted butter to the mixture.
- 5Add 1/2 cup of sugar to the mixture.
- 6Crack two room temperature eggs into the bowl.
- 7Break up the eggs with a whisk.
- 8Add 1 teaspoon of salt to the mixture.
- 9Add 4 cups of bread flour, making sure to scoop and fluff it up before scooping so you don't pack the flour into the cup.
- 10Cover the bowl with a towel.
- 11Mix the dough using a paddle attachment until it looks crumbly.
- 12Let the crumbly dough sit for another 5 minutes to soak up all the liquid.
- 13Attach the dough hook to your mixer.
- 14Knead the dough on low for about 5 minutes until it is stretchy and soft.
- 15Spray a clean bowl with some oil.
- 16Toss the dough into the oiled bowl.
- 17Cover the dough with a towel and let it rise until it doubles in size.
- 18Make the filling: Add 1/2 cup of softened butter to a bowl.
- 19Add 2 tablespoons of cinnamon to the softened butter.
- 20Add 1 cup of packed brown sugar to the bowl.
- 21Mix the filling ingredients until they are all combined and cohesive.
- 22Lightly dust your surface with some flour after the dough has risen.
- 23Roll out the dough into a large rectangle using a rolling pin.
- 24Take the filling and spread it evenly over the entire rolled-out dough.
- 25Start rolling the dough up into a very tight log.
- 26Take a sharp knife and cut the log into 12 rolls.
- 27Take your softened butter wrapper from earlier and butter your 9x13 inch baking dish.
- 28Set the rolls swirl-side up into the pan.
- 29Cover the pan again with a paper towel and let it rise while the oven preheats to 375 degrees Fahrenheit.
- 30Once the oven is preheated, pour 1/2 cup of heavy cream over the rolls.
- 31Bake the rolls in the oven for 25 minutes.
- 32Make the frosting: Add 1 stick of softened butter and 1 brick of softened cream cheese to a mixing bowl.
- 33Beat the butter and cream cheese until they are combined.
- 34Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
- 35Add about 2 cups of powdered sugar to the frosting mixture.
- 36Beat the frosting until smooth.
- 37Once the cinnamon rolls have cooled for a little bit, spread the frosting on top.
- 38Serve and enjoy!
Ingredients
- 1 cup Warm milk
- 2.25 teaspoons 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
Mixing bowlMeasuring cupsMeasuring spoonsWhiskStand mixerDough hookTowelOil spray bottleRolling pinSharp knife9x13 inch baking dishHand mixerOven mittsSpatulaPlateFork
Tips
- For a good copycat recipe, use more salt and sugar than you thought possible.
- Make sure to scoop and fluff the bread flour before measuring; do not pack it.
- The dough should be very stretchy and soft.
- The secret ingredient for the frosting is maple extract (or maple syrup).
- A good mom lets her kids lick the beaters, and a great one turns them off first (for safety).
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