cinnamon rolls recipe
ingredients.
Dough
- (1) packet active dry yeast — ¼ oz.
- (½) cup warm water — about 105ºF
- (½) cup warm milk
- (¼) cup sugar
- (⅓) cup vegetable shortening — you can use butter as a substitute
- (1) tsp salt
- (1) egg
- (3¾) cups all-purpose flour
Filling
- (1) cup brown sugar
- (2½) tbsp cinnamon
- (½) cup butter, melted
Icing
- (4) oz plain cream cheese, softened
- (¼) cup butter, softened
- (1½) cup powdered sugar
- (½) vanilla extract
- (⅛) tsp salt
directions.
- Heat oven to 400º F
- In a small bowl, dissolve yeast in warm water and set aside
- In a large mixing bowl combine milk, sugar, vegetable shortening, salt and egg
- Add 2 cups of flour and mix until smooth (about 5 minutes if using a stand mixer with paddle attachment)
- Add yeast mixture to the bowl
- Add the remaining flour to the bowl and attach the dough hook, mix until dough pulls away from the bowl and is easy to handle (about 3 minutes) — IF you don’t have a stand mixer, no sweat, just mix the remaining dough and turn it out on a floured surface and knead with your hands for 5-10 minutes
- Place kneaded dough in a bowl greased with oil, cover and let rise until about double in size (about 1 hour)
- Once doubled in size, uncover dough and punch down with your fist
- Roll out dough on a floured surface into a rectangle (about 15″ x 9″ but it doesn’t have to be exact, just get a rectangle shape no smaller than 12″ wide and you’ll be good to go)
- Spread melted butter all over the dough
- Mix brown sugar and cinnamon and sprinkle over the dough evenly — you should have one nice heavy coat of cinnamon sugar
- From the bottom (the longer side ~15″), roll the dough up and pinch the edge to seal
- Cut 12-18 slices about 1-inch thick
- Place rolls in a greased baking pan (I used a round pan, but 9″x13″ works well here too) close together
- Cover and let rise until dough has doubled (about 30 minutes)
- Bake cinnamon rolls for about 15-20 minutes until golden brown
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt — set aside (if icing is too thick, you can add 1 tsp of warm water at a time to thin out icing until you’ve reached your desired consistency)
- Spread icing on slightly cooled rolls before serving*
*NOTE: You can reheat cinnamon rolls in a 350ºF oven for about 5-10 minutes to enjoy another time
Recipe adapted from Food Network and All Recipes