Homemade Cinnamon Rolls
Need something to make for breakfast on your next weekend getaway?
After years of trying, I have finally mastered homemade cinnamon rolls. I pride myself on being the mom that her family raves about the food she cooks. So the fact that I couldn't get these right, has always bugged me. But have no fear, I found the no fail recipe!
These can even be made ahead - just freeze the baked cinnamon rolls by wrapping them in parchment paper and aluminum foil before you ice them. Then bring the icing along with the cinnamon rolls on your next trip - thaw in the fridge, heat in the oven or microwave, spread the icing and serve!
*Forgive me for not being a food blogger - this is the only photo I took before we devoured the pan.
For the dough:
-1 tbsp dry yeast (I use 1 packet)
-3/4 cup warm water (110º)
-1/2 cup + 1 tsp sugar (divided)
-1/2 cup butter (cubed)
-1 cup evaporated milk (can substitute with half & half or heavy cream)
-5 cups bread flour
-1 tbsp vegetable oil
For the filling:
-1/2 cup butter
-1/2 cup brown sugar
-2 tbsp cinnamon
For the icing:
-2 cups powdered sugar
-2 tbsp melted butter
-2 tsp vanilla extract
-4 tbsp milk
In a small bowl, add in the yeast, warm water (110º), and the 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
In a medium saucepan, add in the butter and milk. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted.
Once the butter/milk mixture is cooled to 110º, add the yeast mixture and the milk mixture into a stand mixer bowl fitted with a dough hook.
Add the remaining sugar and whisk to combine.
Add 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.
Cover with a tea towel and place into a warm place to rise.
Once the dough has doubled, punch down.
Lay a large sheet of parchment paper on the counter and lightly dust with flour.
Place your dough on the parchment paper and roll out until it is approximately 10" wide and 1/2" thick.
Mix all ingredients for the filling in a small bowl.
Spread filling across entire rolled out dough, covering all areas edge to edge.
Roll from one end to the other and cut into 1-1/4" slices.
Places slices in pan. Cover with Saran Wrap and a warm tea towel. Allow to raise for 30 minutes.
Preheat oven to 350º.
Bake raised rolls for 20-25 minutes - you want them lightly golden brown.
While the rolls are cooling, it is time to make the icing. Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over warm rolls and spread.
*Be sure to tag me in a photo on instagram if you decide to make these!