Serves 12
Directions
- 1Add 1 cup of warm milk (110 degrees Fahrenheit) into a large glass bowl.
- 2Add 1 packet or 2.25 teaspoons of yeast into the warm milk.
- 3After about 5 minutes, it should look nice and foamy.
- 4Add 1/3 cup of melted and cooled salted butter.
- 5Add 1/2 cup of sugar.
- 6Add 2 room temperature eggs.
- 7Break up the eggs with a whisk.
- 8Add 1 teaspoon of salt.
- 9Add 4 cups of bread flour.
- 10Cover the bowl with a kitchen towel and let it sit for another 5 minutes to soak up all the liquid.
- 11Attach the dough hook to your mixer.
- 12Knead on low for about 5 minutes.
- 13Spray the bowl with some oil.
- 14Toss your dough into the bowl.
- 15Cover it with a towel and let it rise until it doubles.
- 16While the dough is rising, you're going to make the filling by adding 1/2 a cup of softened butter to a mixing bowl.
- 17Add 2 tablespoons of cinnamon.
- 18Add 1 cup of packed brown sugar.
- 19Mix until it's all combined and cohesive.
- 20Lightly dust your surface with some flour.
- 21Roll this out into a pretty large rectangle.
- 22Take your filling and spread that evenly on the whole thing.
- 23Start rolling this up into a really tight log.
- 24Take a sharp knife and cut into 12 rolls.
- 25Take your softened butter wrapper from earlier and butter your 9x13 baking dish.
- 26Set the rolls swirl side up into your pan.
- 27Cover it with a paper towel and let it rise while your oven preheats to 375 degrees Fahrenheit.
- 28Once your oven is preheated, pour about 1/2 a cup of heavy cream over the cinnamon rolls.
- 29Put into the oven for 25 minutes.
- 30To make the frosting that goes on top, you're going to need 1 stick of softened butter.
- 31Add 1 brick of softened cream cheese.
- 32Beat these until they're combined.
- 33Add 1/2 a teaspoon of maple extract or a squirt of maple syrup.
- 34Add 1 teaspoon of vanilla extract.
- 35Add about 2 cups of powdered sugar.
- 36Beat until combined.
- 37After the cinnamon rolls have cooled for a little bit, put the frosting on top.
Ingredients
- 1 cup warm milk (110 degrees Fahrenheit)
- 1 packet yeast
- 2.25 teaspoons yeast
- 0.33 cup salted butter, melted and cooled
- 0.5 cup sugar
- 2 eggs 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
Equipment
large glass bowlmeasuring cupsteaspoonsmeasuring spoonswhiskstand mixerpaddle attachmentdough hookkitchen toweloil spray bottlepaper towelrolling pinspatulasharp knife9x13 baking dishoven mittsplatefork
Tips
- The key to a good copycat recipe is more salt and sugar than you ever thought possible.
- Make sure to scoop and fluff up the bread flour before scooping. You don't want to pack the flour into the cup.
- The 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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