Confession: I’m intimidated by bread dough recipes. I feel like I never know if I’ve kneaded the dough long enough and then recipes always say to let the dough rise until double in size and mine never quite seems to do that. So the whole time I’m making recipes with a homemade dough, I’m constantly second guessing myself. But I’m determined to get this down! My mom and my aunt both make amazing bread, and I really want to be able to, so I’m declaring this is my year to tackle more dough recipes! Thankfully, this cinnamon roll recipe seems to be very forgiving, because I’ve been making it for years, and even with my inexperience, they always turn out. So for anyone else thinking they don’t want to try recipes like this because of “dough intimidation”, this recipe might be the one to try out. (I also have really good luck with the
1 package (7g) rapid rise instant yeast
1 cup milk, warmed (at approximately 110 degrees for those that need it exact)
1/2 cup sugar
1/3 cup unsalted butter, softened
1 teaspoon salt
3-1/4 cup all-purpose flour
3/4 cup bread flour
In a stand mixer fitted with dough hook, stir together all ingredients on medium speed, just until combined. Mix on low speed for 4-6 minutes (to knead the dough) until the dough is smooth and elastic.
Lightly grease and flour a large bowl. Put dough ball in bowl, cover and let rise in a warm place for one hour or until dough has almost doubled in size.
Remove from bowl and roll out on a floured surface, until dough is about 1/4” thick and forms a rectangle about 22”x18” in size.
1 cup packed brown sugar
3 tablespoons cinnamon
6 tablespoons unsalted butter, very soft
In a small bowl, mix together brown sugar and cinnamon until combined. Spread softened butter over rolled out dough, leaving about 1/2” border around edges. Sprinkle cinnamon sugar mixture evenly over butter.
Roll up dough, starting from the 22” side, making sure to keep the roll tight (try not to lose any filling out the edges!). Slice roll into 12 pieces using sharp knife.
Line a baking sheet with parchment paper and place cut rolls on baking sheet, about two inches apart with the seam side facing in.
Cover with a light weight towel and let rolls rise for an hour in a warm place. They should double in size.
Preheat oven to 400ºF. While it’s preheating, make frosting.
1 stick (8 tablespoons) unsalted butter, room temperature
4 ounces softened cream cheese
1 teaspoon vanilla extract
1-3/4 cup powdered sugar
Beat together butter and cream cheese until smooth & creamy, about 4 minutes. Add vanilla and powdered sugar, mix on low speed until combined, then on medium high speed for about 3 minutes or until light & fluffy.
Bake rolls for about 10 minutes or until golden brown. Remove and let cool on pan for about 10 minutes.
Frost rolls & enjoy! If there’s any left, store at room temp in an airtight container.