Ingredients
BASIC Cinnamon Roll Dough:
- 1 cup whole milk warm (105 degrees F)
- ½ cup granulated sugar
- 1 Tablespoon Active dry yeast
- 2 large eggs room temperature
- 6 Tablespoons salted butter, cubed and room temp
- 4 to 4 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
Cinnamon Sugar Filling:
- 1 cup brown sugar packed
- 2 Tablespoons ground cinnamon
- 8 Tablespoons salted butter softened
Cream Cheese Frosting:
- 6 oz cream cheese softened
- 1/3 cup salted butter softened
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
Instructions
Classic cinnamon roll
Kneading
- Warm milk with 1TBSP sugar and active dry yeast (let sit for 2-3 min to bloom)
- Add milk mixture and eggs to stand mixer
- Add in flour and sugar, mix till shaggy, then knead for ~5 min
- Add room temp butter one knob at a time
- Knead for 5 more min
First rise
- Rise in fridge overnight (or ~3 hours till doubled)
- Take dough out 2 hours before baking
Rolling
- Mix cinnamon sugar filling together
- Roll risen dough to 18X12 rectangle
- Spread filling evenly
- Roll up the long way
- Slice into 12 equal buns and place in a 9X11 metal pan (metal transfers the heat better)
Baking
- Heat oven to 350F
- Let rolls rise for ~20 min in a warm place till doubled
- Pour 1/2 cup of cream over top
- Bake for 17-22 MIN until lightly golden
Final frosting
- Whip cream cheese and butter in stand mixer, add in sugar, vanilla and salt and continue to whip until fluffy
- Add half of frosting right as you take the rolls out of the oven (trap in that steam!)
- Add the other half once cooled
- Eat warm or cooled :)
Special alterations
Mocha Nutella
- Dough: Add a double shot of espresso to a glass, fill the rest of the glass up to reach the 1 cup of whole milk
- Filling: 1 cup of ~chocolate hazelnut spread!
- Frosting: Same cream cheese
Lemon
- Dough: Zest 2 lemons, and rub the zest into the sugar before adding to the dough
- Filling: 1 CUP sugar, 2 TBSP lemon zest, 2 TBSP lemon juice, 6 TBSP salted butter
- Frosting: 1 cup butter, 1 TBSP lemon zest, 2 cups powdered sugar, top with candied lemon slices
Birthday cake
- Dough: Add 4 TBSP of vanilla into dough, 1/2 cup sprinkles
- Filling: 1 CUP sugar, 6 TBSP butter, 2 TBSP vanilla
- Frosting: 1 CUP butter, 2 cups powdered sugar, 1 TBSP vanilla, top with sprinkles