I had an afternoon free this weekend so I finally tried making something I’ve never attempted before – cinnamon buns! I knew it would take a long time so I made sure I had hours to spare. On my first try they turned out amazing!
I was so happy with the results, and the boys loved them too.
I have a few tips to share before you make this recipe:
* I definitely think that using parchment paper helped the buns from sticking while baking
* I warmed up my warm cup of water in the kettle – I poured out the water when it was only halfway to boiling
* I put a towel in the dryer so it would be warm to place over the dough in the bowl to help it rise quicker
* Don’t be concerned when the cinnamon rolls don’t touch when you place them in the baking pan because they will expand
1/4 cup of warm water ( I warmed my water up in the kettle)
1 tablespoon of active dry yeast
1 cup of warm milk
1/2 cup of canola oil
1 teaspoon of salt
1/2 cup of granulated sugar
4 cups of flour
Cinnamon Bun Filling:
7 tablespoons of softened butter (I left mine at room temperature for a couple hours)
1/2 cup of granulated sugar
1/2 cup of dark brown sugar
2 1/2 teaspoons of cinnamon
Start with the active dry yeast. Measure the warm water into a glass and add the yeast – stir to dissolve and let it stand for 5 minutes.
Warm the milk (I did this on the stovetop), and add it to your mixing bowl. Add the oil, sugar, and salt. Mix in 1 cup of flour, and then add the eggs and start the mixer again.
Next, stir in the yeast mixture. 1 cup at a time, stir in the three remaining cups of flour until the dough is soft.
Remove the dough from the mixing bowl, and place it on a floured surface. Knead gently until the dough is smooth. Lightly grease a bowl with olive oil, and then add the dough to the bowl. Place plastic wrap on top, and then cover with a warm towel for one hour.
Next, work on your cream cheese frosting.
7 tablespoons of cream cheese, softened
2 tablespoons of butter, softened
2 cups of powdered sugar
1 teaspoon of milk
1/2 teaspoon of vanilla extract
Mix all ingredients together, and then refrigerate while the dough is rising.
Remove the dough from the bowl and place on a floured cutting board. Roll the dough into a rectangle. Spread the butter onto the dough, and then sprinkle the sugar mixture on top. Rub the sugar mixture into the butter. From here roll up the dough very tightly.
Next cut off the ends of the roll as they will be smaller than the rest of the roll, and cut 9 equal rolls from the dough.
Place two sheets of parchment paper into a baking dish and place the 9 rolls in the dish. Don’t worry if they aren’t touching – they will expand.
Cover the baking dish with plastic wrap and cover with another warm towel for 30 minutes.
Set the oven to 400 degrees, and place the cinnamon rolls in the over for 20 minutes. After the rolls have cooled slightly add the cream cheese frosting so it melts onto the buns.
I would suggest serving right away! These rolls were so good out of the oven. They were still good the next day, but they are really much better the day they are baked!
Items in this post may have been provided to me for review, but all opinions are fabulously my own.