There is nothing better than the smell of homemade cinnamon rolls baking in the oven to fill the house with the most delicious aroma.
Since the bread recipes on the blog are steadily growing in number, I thought that it is only appropriate that we add a recipe for one of the most loved bread ever-known, Cinnamon Rolls.
While we have already the whole wheat version in the house, and the mini version ones, I can’t bear the thought of not sharing a recipe for ones with the classic white top-the ones topped with cream cheese icing.
So, here we are. Cinnamon Rolls with cream cheese icing. Like a warm hug on a cold day or delightful treat when the craving hits.
Let’s go bake!
How To Make Cinnamon Rolls?
Make the Dough. Add the warm water to a bowl of a stand mixer. Sprinkle the yeast and about a teaspoon of the sugar over the water. Let this mixture stand for 5 minutes, or until it turns foamy.
Add the egg, milk, the remaining sugar, butter and salt. Stir using a wooden spoon until incorporated.
Add half of the flour and stir well to combine. Then add the remaining half and stir until everything is incorporated. You now have a soft, shaggy dough.
Knead. Attach the dough hook and knead the dough for 3-5 minutes, sprinkling up to ¼ cup of flour gradually if the dough is still too wet. The dough is ready once it is smooth, and it gathers in the center of the bowl.
First Rise. Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let this rise for 1 to 1/2 hours. or until the size is doubled.
Roll and Fill. Using a rolling pin, roll the dough on a floured surface until it is ¼ inch thick.
Combine brown sugar, and cinnamon in a small bowl. Smear the very soft, almost melted butter over the surface of the dough. Sprinkle the brown sugar mixture evenly all over the butter.
Now with the long edge of the rectangle close to you, start to roll the dough tightly into a log. Press down the seams to seal.
Slice the Cinnamon Roll Portions. Using a sharp knife, slice the log into 12 portions. Arrange the sliced portions into a 9×13 baking pan that is lined with parchment paper.
Second Rise. Cover the pan loosely with a clean kitchen towel and let the buns rise for about an hour or until puffy and doubled in size.
Bake! Preheat the oven to 350 F. Bake the rolls for 22-25 minutes or until they are lightly golden. Allow to cool slightly and spread the maple cream cheese icing.
Hmmm. Don’t you just love the smell? Cinnamon rolls, my friends! Enjoy baking.
More Delicious Bread
- Honey Buns with Honey Cream Filling
- Sweet Beehive Buns
- Cinnamon Pull-Apart Milk Bread
- Yema Bread Rolls
- Red Mung Sesame Sweet Buns
- Bread Machine Cinnamon Rolls