Serves 12
Directions
- 1Pour 1 cup of warm milk (about 110°F) into a large mixing bowl.
- 2Add one packet or 2.25 teaspoons of yeast to the warm milk and let it sit for about 5 minutes until it looks foamy.
- 3Add 1/3 cup of melted and cooled salted butter.
- 4Add 1/2 cup of sugar.
- 5Crack two room temperature eggs into the bowl.
- 6Break up the eggs with a whisk.
- 7Add 1 teaspoon of salt.
- 8Add 4 cups of bread flour, making sure to scoop and fluff it before measuring to avoid packing.
- 9Attach the paddle attachment to the mixer.
- 10Cover the bowl with a towel.
- 11Mix until the mixture looks crumbly.
- 12Let the mixture 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 the bowl with some oil.
- 16Place the dough into the oiled bowl.
- 17Cover the bowl with a towel and let the dough rise until it doubles in size.
- 18While the dough is rising, prepare the filling: add 1/2 cup of softened butter to a small mixing bowl.
- 19Add 2 tablespoons of cinnamon.
- 20Add 1 cup of packed brown sugar.
- 21Mix the filling until it is all combined and cohesive.
- 22Once the dough has risen, lightly dust your surface with some flour.
- 23Roll out the dough into a large rectangle.
- 24Take the filling and spread it evenly over the entire dough.
- 25Start rolling the dough up into a tight log.
- 26Take a sharp knife and cut the log into 12 rolls.
- 27Take the softened butter wrapper from earlier and butter a 9x13 dish.
- 28Set the cinnamon rolls swirl side up into the buttered pan.
- 29Cover the pan with a paper towel and let it rise while the oven preheats to 375°F.
- 30Once the oven is preheated, pour over 1/2 cup of heavy cream.
- 31Place the cinnamon rolls in the oven and bake for 25 minutes.
- 32While the rolls are baking, prepare the frosting: add one stick of softened butter to a large mixing bowl.
- 33Add one brick of softened cream cheese.
- 34Beat the butter and cream cheese until they are combined.
- 35Add 1/2 teaspoon of maple extract.
- 36Add 1 teaspoon of vanilla extract.
- 37Add about 2 cups of powdered sugar.
- 38Mix well until smooth.
- 39Once the cinnamon rolls are out of the oven and have cooled for a little bit, spread the frosting on top.
- 40Serve and enjoy!
Ingredients
- 1 cup warm milk (110°F)
- 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
- 1 stick softened butter
- 1 brick softened cream cheese
- 0.5 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.5 cup heavy cream
Equipment
glass measuring cuplarge mixing bowlred measuring spoonwhiskred measuring cupstand mixer with paddle attachmenttowelstand mixer with dough hook attachmentspray bottle with oilpaper towelsmall mixing bowlsilicone spatularolling pinsharp knife9x13 baking dishhand mixerwhite platefork
Tips
- A good copycat recipe needs more salt and sugar than you might think.
- When adding bread flour, scoop it around and fluff it up before measuring; do not pack the flour into the cup.
- Maple extract is the secret ingredient for the frosting.
- A good mom lets her kids lick the beaters, and a great one turns them off first.
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