Homemade Cinnamon Rolls: With Cream Cheese Frosting! #Yum
When it comes to cinnamon rolls, I have NO shame! I will eat a cinnamon roll for breakfast and lunch if they are around. So it's no shocker that I created my own recipe with a cream cheese frosting. Just Yum!
"I really don't think I need buns of steel. I'd be happy with buns of cinnamon" -Ellen DeGeneres
and their amazing cinnamon rolls! Lets be clear, my cinnamon rolls are nowhere near vegan so if that's what you're looking for then I highly recommend trying Cinnaholic.
Like most people, I had my first cinnamon roll experience at a Cinnabon inside the local shopping mall; between Macy's and Build-A-Bear (queue the memories). The sweet smell of those 800 calories called to me like a mosquito to a Dyna-Trap, and I answered that call every time. I wanted to combine that sweet Cinnabon scent with the amazing Cinnaholic taste, so I got to work! I tweaked and twerked this recipe until I felt like a new man; and I may have gained some new pounds in the process but such is life.
My only critique of anyone's cinnamon rolls has been the frosting. I get so disappointed when I bite into a cinnamon roll and the frosting tastes like it was made with the same amount of effort it takes to put on ChapStick. You have to make sure your frosting compliments your cinnamon roll; don't just whip up some butter and sugar...add a little razzle dazzle! I'm a fan of anything cheese related so I cream cheese is a must have for any frosting a make. You can flavor it with vanilla, lemon or any extract that your heart desires. I truly hope you enjoy this delicious recipe.
2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.
3. Set your butter and cream cheese out ahead of time so that you don't have to wait for it to soften.
4. One main ingredient that sets my recipe apart, is the Saigon Cinnamon (Vietnamese Cinnamon). Its flavor is much more potent and the slight peppery undertone really gives my cinnamon rolls a unique and incredible flavor.
5 Cups Flour, divided
½ Cup Unsalted Butter, melted
2 Cups Warm Milk
½ cup Regular Sugar
¾ Cup Brown Sugar
2 ¼ Tsp Active Dry Yeast
1 Tsp Baking Powder
2 Tsp Salt
1 Cup Butter, softened
2 Tbsp Ground Saigon Cinnamon
*1 Cup Pecan Halves (optional)
Cream Cheese Frosting
4 oz Cream Cheese, softened
1 Cup Powdered Sugar
2 Tbsp Unsalted Butter, melted
2 Tbsp Milk
1 Tsp Vanilla Extract
½ Tsp Rum Extract (or you can use almond extract)
Butter a large Foil Baking Pan (either 9x13 or 12x10).
In a large bowl, whisk together Warm Milk, Granulated Sugar and Melted Butter.
Sprinkle the yeast evenly over the mixture.
Add 4 cups of All-Purpose Flour to the mixture and mix with a wooden spoon to combine.
Cover the bowl with a towel and leave at room temperature to rise for 45 minutes to 1 hour. The dough should double in size.
Remove the towel and add ¾ cup of Flour, Baking Powder and Salt. Stir well, then place onto a well-floured surface.
Knead dough lightly with hands or Dough Hook, adding additional flour as needed until the dough is no longer sticky and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even.
Spread softened butter evenly over the dough.
In a small bowl, mix Brown Sugar and Cinnamon.
Sprinkle Brown Sugar and Cinnamon evenly over the dough.
Lightly press the mixture into the butter.
Roll the dough, forming a log, and pinch the seam to close. Place seam-side down. Trim off any uneven ends.
Cut the dough log into even pieces. Each piece should be about 2 inches thick.
Place sliced cinnamon rolls in baking pan. Cover with towel and place at room temperature to rise for 20-30 minutes.
Preheat oven to 350˚F
Remove the towel and bake for 25-30 minutes, until golden brown.
In a kitchen mixer or medium bowl, blend Cream Cheese, Butter, Milk, Extracts, and Powdered Sugar. The mixer should be creamy and smooth.
Drizzle frosting. over the cinnamon rolls while they're still warm.