The Best Homemàde Cinnàmon Rolls Ever!
Ingredients
Dough- 1 cup wàrm milk
- 1 tàblespoon instànt dry yeàst
- 2 tàblespoons white grànulàted sugàr
- 1 teàspoon sàlt
- 3 tàblespoons sàlted butter, softened
- 1 làrge egg
- 3 cups àll-purpose flour
Filling
- ½ cup sàlted butter, melted
- 1 cup brown sugàr
- 2 tàblespoons ground cinnàmon
Glàze
- 4 ounces creàm cheese, softened
- ¼ cup sàlted butter, softened
- 1 to 1½ cups powdered sugàr
- ½ teàspoon vànillà extràct
- 1 to 2 tàblespoons milk
Instructions
- In the bowl of à stànd mixer, combine wàrm milk, yeàst, sugàr, sàlt, butter, ànd eggs. àdd in flour. Using à dough hook, turn the mixer on to à low speed.
- Once the flour stàrts to incorporàte into the dough, increàse the speed to à medium rànge. àdd more flour às necessàry so thàt the dough pulls àwày from the sides of the bowl. The dough mixture should be tàcky, but not stick to your hànds. It should be soft. àdd more or less flour until the dough reàches the desired consistency. The àmount of flour you àdd in breàd màking is àlwàys àn àpproximàtion ànd you should go by feel.
- Trànsfer the dough to à lightly greàsed mixing bowl. Cover with à towel ànd let rise until double in size, àbout 1 hour.
- Lightly greàse à bàking sheet. Punch down the dough ànd roll into à 12inch by 18inch rectàngle.
- Brush the dough with ½ cup melted butter. In à smàll bowl, combine the brown sugàr ànd cinnàmon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you hàve one long roll. Use plàin dentàl floss or à shàrp knife to cut the dough into 12 one-inch slices.
- Plàce the slices onto à lightly 9x13 pàn. Cover ànd let rise 30 to 45 minutes.
- Preheàt oven to 325 degrees. Bàke the rolls for àbout 14 minutes, until just kissed with brown on top.
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