Fluffy, sweet, soft and oh-so tasty.
The first time my mom and I had cinnamon rolls, we were at the mall. I was six years old, and we'd just arrived in the United States from a small town in Italy. The minute we walked in, I could smell the cinnamon and cream cheese. Not knowing what a mall was, I thought we were in a bakery! We immediately fell in love with the sweet, soft buns. Eventually, we figured out how to make these wonderful pastries ourselves-and this is our original recipe. Fluffy, sweet, and oh-so-comforting nothing is better than homemade cinnamon rolls!
Makes: 9 to 12 cinnamon rolls
Prep Time: 30 minutes, plus 2 hours to rise
Cook Time: 20 minutes, plus 5 minutes to cool
For the dough:
- ¾ cup (180g) whole milk, warmed but not hot
- 1 medium egg, at room temperature
- 2 tsp (7g) active dry yeast
- 2¾ cups (380g) all-purpose flour
- ¼ cup (50g) granulated white sugar
- ½ tsp salt
- 4 tbsp (60g) unsalted butter, melted but not hot
- ½ tbsp vegetable oil, for greasing
For the filling:
- 4 tbsp (60g) unsalted butter, at room temperature
- ½ cup (100g) brown sugar (light or dark)
- 1 tbsp ground cinnamon
- ½ tbsp cornstarch
- ¼ tsp salt
For the glaze:
- 4oz (100g) Philadelphia cream cheese
- 1⁄3 cup (40g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp whole milk (optional)
- Activate the yeast. In a small bowl, whisk together the lukewarm milk and egg. Stir in the yeast and let sit for 5 minutes (see page 18).
- Mix the dry ingredients. In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Set aside.
- Combine and knead the dough. To the dry ingredients, add the milk mixture and the melted butter. Use a rubber spatula or wooden spoon to roughly combine. Then, using the dough hook attachment, knead the dough on medium-low speed until it comes together. Increase the speed to high and continue kneading for another 3 minutes. After 3 minutes, the dough should feel tacky to the touch and look smooth.
- Let dough rise. Remove the dough from the bowl, and using wet hands shape the dough into a ball. Lightly grease the bowl with oil and place the dough back into the bowl. Cover with a damp kitchen towel or plastic wrap and allow the dough to rise at room temperature for 1 to 2 hours or until doubled in size.
- Prepare the filling. In a medium bowl, combine the room-temperature butter, brownsugar, cinnamon, cornstarch, and salt.
- Make the rolls. Turn out the dough onto a floured work surface and roll it into a rectangle. The dough should be about ¼ inch (6mm) thick. Spread the filling over the dough. Tightly roll the dough into a jelly roll shape and slice into 9 to 12 chunky cinnamon rolls, each about 2 to 3 inches (5-7.5cm) thick.
- Let the dough rise for a second time. Grease a baking sheet well, and transfer the cinnamon rolls on to it. Cover with plastic wrap and allow to rise for 45 minutes.
- Preheat the oven. Preheat the oven to 350° F (180°C).
- Make the glaze. In a medium bowl, combine the cream cheese, powdered sugar, vanilla, and milk. If you prefer a thinner glaze, add more milk.
- Bake the rolls. Once the cinnamon rolls have risen, bake in the preheated oven for 20 to 22 minutes.
- Glaze the cinnamon rolls. As soon as the cinnamon rolls come out of the oven,smother them in as much glaze you like.
- Serve. Allow to cool for 5 minutes, then enjoy warm.
A classic dessert for any sweet tooth.
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