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Cinnamon Rolls
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May
2020
28

Rachel and Sarah are back are back baking homemade Cinnamon Rolls from our Gatherings Magazine! This fool-proof recipe makes the perfect, fluffy cinnamon rolls every time!

Find the complete Cinnamon Roll recipe here or watch our video below for the details. 

Cinnamon Rolls

Ingredients:

Dough:

  • 2 c whole milk, warm to the touch
  • ½ c unsalted butter, melted
  • ½ c granulated sugar
  • 1 pack active dry yeast
  • 5 cups all-purpose flour, divided
  • 1 t baking powder
  • 2 t salt

    Filling:

    • ¾ c butter, softened
    • ¾ c light brown sugar
    • 2 T ground cinnamon

      Frosting:

      • 4 oz cream cheese, softened
      • 2 T butter, melted
      • 2 T whole milk
      • 1 t vanilla extract
      • 1 c powdered sugar

        What to do:

        1. Generously butter two 8-inch round cake plans.
        2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110°F. If it is hotter, allow to cool slightly.
        3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
        4. Add 4 cups flour to the milk mixture and mix with a wooden spoon until just combined.
        5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
        6. Preheat oven to 350°F.
        7. After 1 hour, the dough should have nearly doubled in size.
        8. Remove the towel and add an additional ¾ cup flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
        9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
        10. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even.
        11. Spread the softened butter evenly over the dough.
        12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon and press the mixture into the butter.
        13. Roll up the dough, forming a log, and pinch the seam closed. Place the log seam-side down. Trim off any unevenness on either end.
        14. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1 1/2 -inches thick each.
        15. Place 7 cinnamon rolls in each cake pan – one in the center, six around the sides. Cover with plastic wrap and put dough in a warm place to rise for 30 minutes.
        16. In a medium mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar until smooth.
        17. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
        18. While still warm, drizzle evenly with frosting.
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