I don’t get to bake very often anymore. I’m spending my days playing in kiddie pools, swinging, sliding, and wherever Titus pulls me (literally pulls me to what he wants/where he wants to go now haha). Every season of life is so different and I’m just soaking this one up. Maybe one day I’ll be posting new recipes every week, who knows. For now, I’ll just be popping in whenever I actually do bake something that’s worthy of sharing. And these cinnamon rolls are definitely worthy of sharing! When Jason begged/guilted me into making him some cinnamon rolls, I decided to try out a new recipe. It’s similar to my long time favorite cinnamon roll recipe, but with more “filling”. You guys, these might just be the best cinnamon rolls I’ve ever made! I’m going to test them out on some more family in a few weeks and I’ll report back if they are the new favorite! Enjoy!
Clone of a Cinnabon
for the dough:
1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons active dry yeast
for the filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened
for the frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1. Dissolve yeast in warm milk. Set aside for ~5 minutes until foamy. In bowl of stand mixer with dough hook, combine flour and salt. Add sugar, melted butter, eggs, and dissolved yeast mixture. Knead on low speed for 5 minutes, until dough is smooth and elastic. Place in greased bowl and cover with plastic wrap. Let dough rise until double in size.
2. After the dough has doubled in size turn it out onto a lightly floured surface. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21-inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake rolls in preheated oven until golden brown, 17-20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, and vanilla extract. Spread frosting on warm rolls before serving.
*adapted from Allrecipes
