Cinnabon Cinnamon Rolls
Serves: 12
Ingredients
Rolls
- 2 1/4 teaspoons active dry yeast
- 1 cup water warm (110-120)
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 2 eggs
- 7 tablespoons butter, divided
- 5 1/2-6 cups all-purpose flour
- 2 teaspoons kosher salt
Filling
- 1/2 cup butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon cornstarch
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cups powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes.
- In the meantime: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.
- Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 1/2 cups total. Knead dough on medium-high for 5 minutes.
- Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.
- Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
- Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until combined. Set aside.
- Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18" tall x 24" wide rectangle. Spread softened butter around dough leaving the bottom 1" uncoated.
- Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1" uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.
- Starting at the top, tightly roll dough toward you, using the last 1" to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
- Grease (2) 9"x13" baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.
- Preheat oven 350F.
- Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
- In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
- Remove rolls from oven. Spread 1/4 of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!
Notes
- It is easier to roll if you split the dough in half before you roll it otherwise the dough doesn't roll very tightly
- It's important to roll the dough into a rectangle otherwise the end of the roll is a misfit cinnamon roll
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |