Cinnamon rolls that you can make at home in under an hour…yes, please! I have made several different recipes but this latest one is my absolute favorite! I can’t take credit for the recipe as it’s one from the blog Lauren’s Latest. She has tons of recipes that are really good. I have never made one of her recipes that didn’t turn out well! So today I am sharing how I made her cinnamon rolls with just a few tweaks to the recipe!
Ingredients:
- for the dough-
- 1 cup warm milk
- 4 1/2 teaspoons active dry yeast
- 1/2 cup granulated sugar and 1 Tablespoon extra
- 1 teaspoon salt
- 1 egg
- 1/3 cup canola or vegetable oil
- 4-4 1/2 cups all purpose unbleached flour
- for the filling-
- 6 Tablespoons of softened salted butter
- 1 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
- for the frosting-
- 3 oz. cream cheese, at room temperature
- 1/4 cup (4 Tablespoons) softened salted butter
- 1 teaspoon vanilla extract
- 1/2 Tablespoon corn syrup
- 1 1/4 cups powdered sugar
Directions:
- Pour a cup of milk into a microwave safe bowl. Microwave for one minute so the milk is warm.
- Mix a Tablespoon of sugar into the milk.
- Sprinkle 4 and 1/2 teaspoons of yeast onto the milk mixture and then gently stir so that it’s mixed in. Allow it to proof for about five minutes until it’s nice and bubbly/frothy looking!
- In your mixing bowl combine 4 cups of flour with the 1/2 cup sugar and teaspoon of salt.
- Add the yeast mixture to the mixing bowl and combine.
- Add in the oil and the egg and mix again.
- Use the dough hook and allow the mixer to knead the dough for five minutes. You may add in the extra half cup of flour if the dough is too sticky. Just remember you want it to be a little sticky but not so much that it completely sticks to your hands.
- Once the dough is done kneading cover the bowl with a towel and allow it to rest for five minutes.
- Lay out a large sheet of parchment paper and lightly flour.
- Roll the dough into a large rectangle….let’s say close to 18 by 24 or similar.
- Mix one cup of brown sugar with the 2 Tablespoons of cinnamon.
- Spread the 6 Tablespoons of salted butter on the dough leaving a one inch border all around.
- Spread the brown sugar/cinnamon mixture onto the butter. Take a rolling pin and press the mixture down into the dough a bit.
- Roll the dough into a nice tight long log and pinch the seam together lightly Use a serrated knife to cut the rolls to about 1 to 1.5 inch rounds.
- Place the rolls onto a pan covered with parchment paper.
- Bake the rolls at 350 for 20 minutes or until the tops are starting to brown.
While the rolls are baking let’s make the cream cheese icing!
- Whip 3 oz. cream cheese with 4 Tablespoons of butter in your mixer using the whisk attachment. I like to whip it for a bit to get it nice and fluffy.
- Add in a teaspoon of vanilla and 1/2 Tablespoon of corn syrup and mix.
- Now add in the powdered sugar and whip for a couple of minutes.
*When the rolls are ready, use half of the icing on the hot rolls. This allows it to melt into the rolls. Let them cool and ice with the remaining icing.
