Do you love the smell of fresh baked Cinnamon Rolls? This is my first ever attempt at making these melt in your mouth rolls! It is rather time consuming, but I promise you, so worth the effort. Before you know it, the smell of Cinnamon Rolls will be wafting from your kitchen. This recipe is from one of my favorite cooking magazines called, Cuisineathome. I love their step by step instructions.
I can’t believe April is almost here. I have been on a fitness and healthy eating binge for almost 2 months now. These Cinnamon Rolls were made a while ago! I tend to go all out, then slowly stop again. I wish this would turn into a lifestyle but hasn’t happened yet. I just think I love to eat and experience different kinds of food, that it’s almost impossible for me to diet! Pete and I are renewing our wedding vows July 2nd, for our 25th Anniversary. I really wanted to be thinner, and maybe it’s not to late, but we’ll see. It doesn’t help looking at these Cinnamon Rolls and imagining the smell coming from the oven! I think I just need to once again embrace my curves and be happy with them! Do any of the rest of you feel like I do? Not to be morbid, but if I died tomorrow I’d be happy with the choices I’ve made! Life is all about the five senses, taste, smell, vision, hearing and touch. I definitely have four out of five for this delicious recipe. Let me know if you try it, and please don’t be afraid of working with the dough, if I can do it anyone can! Thanks for reading and following me, as always, love, Stacey
and Cream Cheese Icing
Recipe by: Cuisineaathome
For the Dough
1 packet active dry yeast (2 1/4 t.)
1 cup warm water
3/4 cup whole milk
1/2 cup buttermilk
3 Tbs. sugar
2 Tbs. unsalted butter, room temperature
5 cups all-purpose flour, divided
1 1/2 tsp. kosher salt
For the Filling
Soften and Blend:
3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
1/4 cup ground cinnamon
For the Cream Cheese Icing
8 oz. cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup heavy cream
Add the yeast to the warm water in the bowl of a stand mixer for 5 minutes, or until foamy.
Warm the milk to 100 degrees in a saucepan over low heat while yeast is proofing. Add warmed milk, buttermilk, 3 T. sugar, 2 T. Butter, 3 1/2 cups flour, and salt to the proofed yeast. With a paddle attachment, mix on low speed until combined, then increase speed to high; beat for 2 more minutes. Switch to the dough hook and add the remaining 1 1/2 cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 minutes, or until dough pulls away from the sides of the bowl. Cover bowl with plastic and let dough rise in a warm place for 1-1 1/2 hours, or until doubled. Butter two 9" square pans.
Soften 3/4 cup butter for the filling in a bowl in a microwave for 30 seconds. Use a hand mixer to blend in the sugar and cinnamon; set aside (do not chill). Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Scrape it onto a well-floured surface, sprinkle flour over the top, and press gently to remove air bubbles. Divide the dough in half and roll one portion into a 10 x 16" rectangle. Spread half of the filling onto the dough, leaving a 1/2" border. Starting at the shortest edge, roll the dough jelly roll-style into a log. Repeat rolling and filling with the second piece of dough. Transfer logs to a baking sheet and freeze for 10 minutes. Slice each log into 6 rolls, I used dental floss, but you can use a serrated knife, arrange them in the prepared pans; cover rolls with a towel and let rise for 1 hour; preheat oven to 350 degrees. Uncover rolls and bake 25-30 minutes, or until browned. Cool rolls in the pans for 10 minutes, then remove and frost with Cream Cheese Icing.
For the Cream Cheese Icing:
Beat all ingredients together with a hand mixer until combined. Top warm rolls generously with icing after they have cooled slightly.