Homemade Cinnamon Rolls

Warm, sticky cinnamon buns are the quintessential Sunday morning treat. Complete them by topping them with a lot of frosting, and get ready to spend the rest of the afternoon licking brown sugar off your fingers.

The ingredients for 14 servings

DOUGH

  • Two cups of warm whole milk (480 mL) one-half cup of unsalted butter (115 g)
  • 1/2 mug of white sugar (100 g)
  • Active dry yeast, 2 1/4 teaspoons
  • 5 cups (625 grammes) of flour, split
  • 1 teaspoon of baking powder
  • 2.25 grammes of salt

FILLING

  • 1/4 pound (170 g) of softened butter
  • 1/4 pound of mild brown sugar (165 g)
  • Approximately 2 Tablespoons of Cinnamon Powder

FROSTING

  • A block of cream cheese, around 4 ounces in size (55 grammes)
  • A couple teaspoons of melted butter
  • Two Tablespoons of Full Fat Milk
  • Exactly one vanilla extract teaspoon
  • One cup of powdered sugar (120 g)

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Preparation

  1. Prepare two aluminum foil pie/cake pans by liberally buttering them.
  2. Whisk together the warm milk, melted butter, and granulated sugar in a large bowl. The optimal temperature for the mixture is between 100- and 110-degrees Fahrenheit (37 and 43 degrees Celsius). If it’s too hot, give it some time to cool down.
  3. Spread the yeast out over the warm liquid and give it a minute to bloom.
  4. Stir in 4 cups (500 grammes) of all-purpose flour to the milk mixture with a wooden spoon until the ingredients are just mixed.
  5. Place the bowl in a warm place and cover with a cloth or plastic wrap; let the dough rise for 1 hour.
  6. The dough ought to have almost doubled in size after an hour.
  7. Take off the cloth and put in the baking soda, salt, and additional 3/4 cup (95g) of flour. Be sure to give it a good stir before turning it out onto a floured work surface.
  8. Lightly knead the dough, dusting the counter with flour as needed, until it is no longer sticky but still holds together.
  9. Flatten the dough into a large rectangle, about 1/2 inch (1 cm) thick. Ensure all the corners are crisp and level by fixing them.
  10. Diluted butter should be applied evenly over the dough.
  11. Toss with a substantial amount of brown sugar and cinnamon.
  12. Put the ingredients through a meat pounder into the butter.
  13. Roll the dough into a log and seal the ends with your fingers. Turn right-side-out or seam-side-down. Remove the excess from both ends so they are even.
  14. After slicing the log in half lengthwise, split each half into seven pieces of equal size. Close to a centimeter and a half (3 cm) in depth.
  15. Cinnamon buns should be evenly distributed in each cake pan, with one in the very middle and six on the outside. Wrap in plastic and let rise in a warm spot for 30 minutes.
  16. Get the oven up to temperature (I recommend 180 degrees Celsius/350 degrees Fahrenheit).
  17. In order to make the icing. Cream cheese, butter, whole milk, vanilla extract, and powdered sugar should be combined in a medium-sized mixing dish and whisked until smooth.
  18. Toss the plastic. The cinnamon rolls need to be baked in a preheated oven for 25 to 30 minutes, or until they reach a golden colour.
  19. Immediately after removing from the oven, sprinkle the entire cake with the icing.
  20. Enjoy!