Let's Bake The Perfect Cinnamon Rolls!

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Cinnamon Roll Recipe:
Makes 12 Cinnamon rolls
3 1/2 All-purpose Flour
1 Tsp Salt
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Pinch of Nutmeg
1 Packet of Instant Yeast
1/2 Cup Sour Cream
1/2 Cup Milk
1 Tbsp Vanilla Extract
1 Egg
6 Tbsp Room Temperature Butter
1/2 Cup Heavy Cream
Cinnamon Roll Filling:
5 Tbsp Brown Sugar
5 Tbsp Granulated Sugar
2 Tbsp Cinnamon
8 Tbsp Room Temperature Butter
Cream Cheese Icing:
4 Oz Cream Cheese
1 Tbsp Vanilla
2 Cups Powdered Sugar
1 Tsp Lemon Juice
Recipe:
Combine all your dry ingredients (all-purpose flour, salt, brown sugar, granulated sugar, cinnamon, nutmeg, and instant yeast) into a bowl of a stand mixer. In a separate bowl add your wet ingredients (sour cream, milk, and 1 Tbsp vanilla). Warm wet ingredients to 110F by putting it in the microwave for about 45 seconds. Add your egg and butter to the warm mixture until butter has melted. Add your wet ingredients to your dry ingredients. Mix the ingredients with a paddle until it forms a dough. Once you have a dough scrap into a ball and let sit in a warm area for 1-2 hours or until doubled in size.
While your dough is proofing, Mix your filling together. 8 Tbsp room temperature butter, cinnamon, brown sugar, and granulated sugar until it forms a paste. Set aside.
Once your dough has doubled in size, punch down your dough. Flour your surface to roll out your dough. I did not roll out to a specific measurement, just until it was thin, i would say about 18 inches wide and 24 inches long.
When your dough is rolled out spread your filling mixture across the entire surface. Leaving no bare spots. We want that cinnamon filling in ever bite. Then roll your dough upwards from the 18inches side.
Take string or dental floss and divide the dough evenly into 12 pieces. I first cut mine in half, then those two halves in half, then into thirds. If that makes any sense! With the string you are going to put it under the dough then bring it around, cross the string and pull. Almost like tying a shoe. This just helps get clean even slices without the dough getting squished or the cinnamon filling getting everywhere.
Place your rolls into a 9x13 pan sprayed with baking spray or with butter. Make sure you give them space between rolls so they will grow. Cover with plastic wrap or a damp towel and place in a warm area until they have come up to the edge in size or the edges of the rolls touch. Mine took nearly 6 hours to proof. You could easily make these the night before and bake them in the morning without worrying about them over proofing.
When your cinnamon rolls have proofed to the edge we are going to pour heavy cream between the rolls to help keep the cinnamon rolls from getting dry while baking.
Now place your cinnamon rolls in the oven at 350F for 20-30 minutes.
Once your cinnamon rolls have finished baking and are golden on top take them out of the oven and set to the side to cool.
Mix together all your ingredients for your icing (cream cheese, lemon juice, vanilla, and powdered sugar) Mix until combined. You could also make a Vanilla icing if you doing like cream cheese, Just add hot water to powdered sugar and vanilla until it becomes a thick icing.
Spread the icing over the cinnamon rolls and Voila! The most perfect cinnamon rolls ever.
ENJOY!!

[@lauratadeo6180]

Buenísima tu receta Gracias por compartir ❤

[@KatakBocah]

Will definitely be making this but without the cream cheese icing because I'm not a fan of it 😅😮

[@Laura_Bakewell]

@KatakBocah completely understandable! Cream cheese is not everyone's cup of tea for sure.

[@littlebrookreader949]

Is there a way to make the sugar coating less shiny?

[@Laura_Bakewell]

You could probably add more powdered sugar to help dull the shine, but it will make it more sweet.

[@littlebrookreader949]

@@Laura_Bakewell I’ll try it .. just a little! Thanks!