I don’t usually bake with yeast but my husband loves loves cinnamon rolls. He has been asking them for a while now so I was a good wife and made him some.
These cinnamon rolls are easy to make BUT be sure you have a couple of hours to wait for the yeast to work. Also, in this recipe you’ll see that I make a cinnamon-sugar paste instead of the classic cinnamon-sugar mixture that you sprinkle for the filling.
Let’s start with the recipe?
Yield about 14 regular size cinnamon rolls
Ingredients
For the rolls
1/4 cup lukewarm water
1 tablespoons active dry yeast
2 and 3/4 cups all purpose flour
3 tablespoons white granulated sugar
1 and 1/4 teaspoons salt
3 large eggs, room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup unsalted butter, at room temperature, cut into small pieces
For the filling
1/2 cup unsalted butter at room temperature
5-6 tablespoons cinnamon
3 tablespoons light brown sugar
3 tablespoons white granulated sugar
1 and 1/2 vanilla extract
pinch of salt
For the glaze
4 ounces cream cheese, cold
2 tablespoons unsalted butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract. I prefer to use clear vanilla
pinch of salt
1 tablespoon heavy cream
Directions
For the rolls
1.- In a bowl mix sugar, flour and salt. Set aside.
2.-In a measurement cup add the lukewarm water and mix in the active dry yeast and allow to stand for about 8-10 minutes. You’ll know is activated when it looks foamy. I like to place my measurement cup inside the microwave and wait for the 8 minutes.
*Be sure that your water is warm to activate the yeast, but not too hot so that it kills the yeast (about 105-110 degrees Fahrenheit)*
3.-In a bowl of a stand up mixer, add the yeast. Then, add eggs(beaten), vanilla and dry ingredients mix. Using the hook attachment mix for a couple of minutes in low.
4.-Slowly add the butter and mix in medium speed for about 5-6 minutes. After those 5-6 minutes your dough should not be very sticky, but if it is, you can add a little more of flour (just a couple tablespoons). Dough should form a ball.
5.- Transfer the ball of dough to a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it rise for 2 hours in a warm (not hot spot). What I do: I preheat my oven in very low temperature and then turn it off. Then I place my covered bowl inside the oven for 2 hours. Please, be sure it is just warm not HOT.
For the filling
In a bowl of a stand up mixer or just using a fork. Mix butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix until it is all smooth and looks like a paste. Set aside.
Let’s assemble the rolls
1.- After 2 hours, remove the bowl with the dough from the oven. Lightly flour your work surface and turn out the dough onto the pastry mat or work surface and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 15×22″ rectangle. (the size of the rectangle can vary…it does not have to be exact).
2.- Spread the cinnamon-sugar paste on the top. You can use a spatula or a knife for this.
3.-Starting on the long and furthest edge from you, roll the dough towards you, into a firm firm log..
4.- Cut the log into 2 pieces and place them into the fridge for about 10 minutes. This is a trick that you do so when you cut the slices it is easier for you.
5.- After the 10 minutes, place both pieces on your work surface and start cutting into slices. It will give you about 12-14 rolls. If you like, you can cut both edges out because they won’t have a lot of filling.
6.-Transfer rolls to a 9 by 13 baking pan. Cover again with plastic wrap or kitchen towel and place them in a warm spot for another 45-60 minutes. They will grow more.
7.- After your hour is done. Preheat oven to 350 F and bake for 20 minutes.
For the Cream Cheese Frosting
1.- In a bowl of a stand up mixer with the paddle attachment, beat butter until light and fluffy . Add cream cheese and mix for until both ingredients have incorporated well . Add powdered sugar and beat for a couple more minutes. Add clear vanilla. Mix for 1 more minute.
2.- Finally, you will add some cream and a pinch of salt. Mix until well combined and have a nice shiny look.
3.- Frost your cinnamon rolls and enjoy!
