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BEST EVER CINNAMON ROLLS WITH CINNAMON CREAM CHEESE ICING

The local mall in my area has a Cinnabon store right at the entrance. This means that every time I enter, I get the pleasure of being hit in the face with the smell of freshly baked cinnamon rolls! Unfortunately, it costs about $5 for just ONE cinnamon roll and even more for a package. Luckily, these perfect Cinnamon Rolls taste exactly like the beloved Cinnabon, and you get a lot more for less.

These Cinnamon Rolls are a dream come true. I can’t even begin to explain how excited I am at how perfect these rolls came out! I’ve always been intimidated by the idea of making cinnamon rolls from scratch. I’ve only attempted making homemade cinnamon rolls twice before. The first time ended up being too tough and burnt , and the second time was overcooked on the outside and undercooked on the inside. I also had trouble with my dough being too sticky because I didn’t know how to measure flour correctly. Those were the amateur baking days, back when I didn’t have a clue about what I was doing. Now that my skills have improved, so have my rolls! Can’t say the same for the ones on my body, sadly.

These cinnamon rolls start off with a soft and fluffy sweet dough that I’m officially obsessed with. Out of all the yeast doughs I’ve made in my years, THIS is my favourite! I know yeast doughs can be pretty intimidating, but as long as you’re packet of yeast is still fresh and your milk is the right temperature, everything else should be a walk in the park.

INGREDIENTS
DOUGH:

  • 1 cup warm milk (110-115˚F)
  • 1 package (2 and 1/4 tsp) active dry yeast
  • 1/2 cup + 1/2 tsp granulated sugar, divided
  • 1/3 cup unsalted butter or margarine, melted
  • 1 tsp pure vanilla extract
  • 2 large eggs, lightly beaten
  • 4 – 4 and 1/2 cups All purpose flour
  • 1 tsp salt
  • 1/4 tsp ground nutmeg (optional)

FILLING:

  • 1 cup dark brown sugar, packed
  • 3 Tbsp ground cinnamon
  • 1/4 cup margarine, melted

CINNAMON CREAM CHEESE ICING:

  • 1/2 cup unsalted butter, softened
  • 1 (8 oz) package of cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
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INSTRUCTIONS
FOR THE DOUGH:

  1. In a medium heat-proof bowl, heat the milk in the microwave until warm, about 50-60 seconds. It should be around 110-115˚F. If you don’t have a thermometer, test it out by sticking your finger inside. The milk should be warm enough for you to hold your finger inside comfortably. It should not be too hot, if it is, let it sit for 5 minutes to cool.
  2. Sprinkle the yeast and 1/2 teaspoon of sugar into the warmed milk, do not stir. Allow to sit for about 5-10 minutes or until frothy. If yeast doesn’t foam up, your yeast is either dead or the milk is too hot, which means you have to start over.
  3. ……………………………………

for full instruction please see : www.queensleeappetit.com

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