Soft & Delicious Homemade Cinnamon Rolls
Welcome to our baking series!
My new friend Amy from Live What You Love and I are collaborating together on a baking series! I will be sharing my recipes here on my blog and Amy will be sharing recipes for the gluten-free versions of the same yummy goodies on her blog. I will include the link to Amy’s recipe below.
When Amy reached out to me a few weeks ago to collaborate on this, it got me excited! Excited to collaborate, to try some new recipes on my family, and to add more to my blog. We have some great ideas coming up in this series, so keep checking back for more fun recipes!
Our first recipe is for Cinnamon Rolls – one of my family’s favourites.
Soft & Delicious Homemade Cinnamon Rolls
Makes 12 cinnamon rolls
Total time: 2.5-3 hours
DOUGH
- 4 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/3 cup butter (softened)
- 1 cup milk (room temperature or heated up slightly)
- 2 1/4 tsp instant yeast
- 3 eggs
FILLING
- 1/3 butter (softened)
- 1 cup brown sugar
- 2 1/4 tbsp cinnamon
ICING
- 250g original cream cheese (room temperature)
- 1 cup icing sugar
- 2 tbsp milk
- 1 tsp vanilla
Preheat your oven to 375.
We’re going to start with the dough. In a medium bowl (or mixing bowl if you have a stand mixer), add flour, sugar, and salt. Give these a quick stir to mix them together.
Add 1/3 butter and mix it in the dry mixture really well – I used my hands for this! Set bowl aside.
In another small bowl, add milk. Add instant yeast to the milk and stir until the yeast dissolves.
Add the milk/yeast mixture to the dry mixture. Add the 3 eggs.
Mix these all together using either a stand mixer with dough hooks or a hand mixer with dough hooks until dough is fully combined and smooth. I used a hand mixer on one of the lower settings and the dough came together really easy!
Turn out the dough on to a lightly floured surface. Give the dough a quick knead and form into ball. Put dough in a bowl and cover with plastic wrap or a damp cloth. Let rise for 1 1/2 hours until dough doubles in size.
Turn out the dough again on to a lightly floured surface. Roll dough into a large rectangle, leaving the dough about 1/4 inch thick.
Now to add the filling to your beautifully rolled out dough!
Spread 1/3 butter over the surface of the rolled out dough. Make sure to spread all the way to the edges.
In a bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough. Make sure to use all of the cinnamon sugar.
Roll the dough up tightly from the bottom and then cut the dough into slices approximately 2 inches thick. You should get about 12 cinnamon rolls (give or take).
Lightly grease a 9×13 baking dish. Line the baking dish with the cinnamon rolls – you should have 4 rows of 3 cinnamon rolls. Cover the baking dish with plastic wrap or a damp cloth for about 1/2 hour to let the cinnamon rolls rise a little more.
Bake at 375 for 15-20 mins until they are lightly golden brown on top.
While the cinnamon rolls cool slightly, let’s make the icing!
In a bowl, mix the cream cheese for a few minutes until smooth. Add the icing sugar, milk, and vanilla and mix until smooth and fully combined. If you would like the icing to be thicker, use less milk. If you would like the icing to be thinner & easy to drizzle over the cinnamon rolls – add a little bit more milk.
And voila! Soft & delicious cinnamon rolls with a yummy cream cheese icing.
As soon as my husband tasted these cinnamon rolls – he said I was in trouble and I would have to make these all the time now LOL. I guess that’s good thing!
You can find the link to Amy’s gluten free version here. Don’t forget to check out her recipe too!
Once you’ve tried the cinnamon rolls, let us know below how you like them. We would love to hear!
And don’t forget to check back here for more in our baking series.
