Let me be clear. This recipe takes a little work and it is not quick. However, I think we can all agree that there is nothing quite like an ooey, gooey cinnamon roll fresh out of the oven. The smell that fills the house is simply unmatched. I may not have any scientific proof, but I believe that that cinnamon rolls taste best when they are homemade. But don’t take my word for it. You be the judge. Let’s get baking.
Servings: 8 · Prep time: 60 min · Cook time: 30 min · Skill level: Intermediate
Ingredients
- 5 eggs, room temperature
- 7 1/2 tablespoons of unsalted butter (melted)
- 1 tablespoon of unsalted butter (cold)
- 1 1/4 cup of brown sugar
- 3/4 cup of whole milk (plus additional 3 tablespoons for icing)
- 3 1/2 cups of all purpose flour (pluss additional for surface work)
- 1 5/16oz pkg. of Hodgson Mill Active Yeast
- 1 1/4 teaspoons of Kosher salt
- vegetable oil
- 1 1/2 tablespoons of ground cinnamon
- 4 oz of cream cheese
- 1 1/2 cups of confectioner’s sugar
Method
Separate four egg yolk and place them into the mixing bowl for your Kitchenaid mixer. Add in 1 egg, 6 tablespoons of melted butter, 1/4 cup of brown sugar and 3/4 cup of whole milk. Whisk together until smooth.
Add in 1 1/4 cup of all-purpose flour and whisk together until paste-like. Then, in a small bowl, proof the active yeast according to package instructions and whisk the yeast into the dough.
Whisk 1 1/4 teaspoon of Kosher salt into the dough until thoroughly incorporated. Then, switch your Kitchenaid attachment from the whisk to the dough grabber.
Add the remaining flour into the bowl and knead the dough at a medium speed for 5-6 minutes. While the dough is kneading, prepare the active yeast according to the package instructions. Then, add the yeast into the dough and knead on a low speed for another 5-6 minutes.
Flour your surface and pour the dough onto the floured surface. If the dough is still sticky, add some flour a little at a time until the dough is moist and supple. Roll the dough into a large ball.
Lightly grease a mixing bowl with vegetable oil. Place the ball of dough into the mixing bowl, cover it with a towel, and allow it to proof overnight (or at least for 3-4 hours) at room temperature.
The dough should have risen nicely overnight. Flour your surface and empty the dough onto the floured surface. Flour your rolling pin and roll the dough into a large rectangle that is slightly smaller than a 9×13 baking dish. If needed, re-flour your surface as you are rolling the dough to ensure that it does not stick to your surface.
Preheat the oven to 350 degrees. Using a pastry brush, brush 1 1/2 tablespoons of melted butter onto the dough. In a small mixing bowl, mix together the 1 cup of brown sugar and the cinnamon. Then, using your hands, rub the cinnamon sugar mix onto the dough.
Starting with the end closest to you, roll the dough into a tight pinwheel and then slice into 2-inch wheels. Use the cold butter to grease a 9×13 baking dish and place the cinnamon rolls into the baking dish, leaving ample space between each roll.
Place the baking pan on the bottom rack of the oven and bake for 30 minutes. While the cinnamon rolls are baking, make the icing.
Place the cream cheese, confectioner’s sugar and 3 tablespoons of milk in your Kitchenaid mixing bowl and whisk at a medium speed until all ingredients have been fully incorporated and he batter is smooth.
Remove the cinnamon buns from the oven and pour the icing over the rolls, using an icing knife to spread the icing evenly. Use a spatula to remove and plate each cinnamon roll and enjoy.
