What are the holidays without Homemade Cinnamon Rolls? When you want to do something special, look no further than gooey brown sugar and cinnamon swirled bliss smothered in a cream cheese frosting.
Perfect Holiday Breakfast or Cozy Hygge Treat
Cinnamon rolls are seriously a top ten food fav in this house. In fact, my children all beg me to make them for their birthday breakfast. They are time-consuming, and if given a choice between a birthday cake and cinnamon rolls to keep my sanity, they usually go for the birthday cake. Not because these are not totally worth it, but because who ever heard of a birthday without a cake and candles to blow out, right?
Preparing the Dough in the Bread Machine
Unfortunately, this recipe requires a bread machine because that is the only way I know how. My husband purchased me the Zojirushi Home Bakery Supreme Bread Machine from King Arthur Baking for Christmas one year, and we have been inseparable ever since. My husband and I, that is. Seriously, my husband will do whatever it takes to get me the best kitchen tools because he likes what comes out on the other end. I use this bread machine for cinnamon rolls, homemade pizza dough, or any time I want to make dough. Truthfully, I rarely make bread in it because I love to bake bread, like my No Knead Lemon, Garlic, & Rosemary Bread in my Dutch oven.
Rolling Out and Filling the Cinnamon Rolls
Once the dough has perfectly risen into a beautiful doughy pillow of heaven, roll it out into a large rectangle. The longer you can stretch it lengthwise, the better. Make sure to keep it as rectangular as possible so the cinnamon rolls can all be uniform in size.
Using room temperature butter, use your hands (using your hands in cooking stimulates endorphins like dopamine and oxytocin so that you can be happy) to spread the butter all over the dough. Leave an inch border around the edge to allow sealing. Sprinkle with the cinnamon sugar mixture and begin to roll lengthwise. Keep it tight.
Rise in a Warm Place
Once I have the roll, I cut off the ends and give it to the hovering buzzards, I mean children, to play with. With a knife, I mark out and evenly space where I will slice twenty-four cinnamon rolls. Slice them with a serrated knife or cut with floss and place three across and four down in a buttered casserole dish. Cover with plastic wrap and place in a warm place until doubled. Alternatively, if you prepare them the night before, you could put them in the refrigerator and pull them out early to rise the following morning.
Baking & Frosting the Cinnamon Rolls
Preheat the oven to 400° and place the rack in the center of the oven. Make sure the butter and cream cheese are at room temperature. Bake the cinnamon rolls covered for 15 minutes, then remove the cover and bake for 15 minutes. Check that they are slightly golden and that the cinnamon rolls in the center of the pan are fully baked.
Cream the butter and cream cheese in a Kitchenaid mixer or hand mixer. Add the powdered sugar a little at a time, and then add the vanilla and salt. Spread over hot cinnamon rolls right out of the oven if you want them melted, or wait until the cinnamon rolls are cooled to frost if you like the frosting on top. I like it gooey and melted right out of the oven. Feel free to add orange zest to the frosting for an additional flavor. I like to do this in the fall. EnJOY and happy celebrating!
- 1/3 cup melted butter
- 1 cup milk (110°F)
- 2 eggs
- 4 1/2 cup white bread flour
- 1 tsp. salt
- 1/2 cup sugar
- 2 1/2 tsp. instant yeast (I use saf instant)
- 1/3 cup spreadable butter
- 1 cup brown sugar
- 2 1/2 T cinnamon
- 4 oz room temperature cream cheese
- 1/2 stick room temperature butter
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- Melt butter in a small pot and then add milk. This will get the milk to the right temperature. Add this to your bread machine.
- Add eggs, flour, salt, sugar, and yeast to the bread machine (in that order). Set on the basic dough setting. The dough should run through its process and double in size.
- When the dough has doubled in size, remove it from the bread machine and roll it out in a long rectangle.
- Spread butter over the entire surface, leaving a 1" border around the edge.
- Mix together brown sugar and cinnamon and sprinkle over butter.
- Tightly roll the cinnamon roll until you have a long log. (See picture)
- Butter or spray two large casserole pans and set aside.
- Cut cinnamon rolls about every 2" and lay them in the prepared casserole dish, three in each row. There should be twelve in each dish. They will appear small but double in size after they rise, so don't be tempted to squeeze them all in.
- Cover with plastic wrap and set in a warm location until doubled in size.
- Note: If you are making these the night before, place them in the refrigerator at this point and then set out a few hours the next morning to rise.
- When doubled, bake covered with foil in a 400°F oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes. Check that they are slightly golden and the center of the pan is fully baked.
- Cream the butter and cream cheese in a Kitchenaid mixer or hand mixer. Add the powdered sugar a little at a time, and then add the vanilla and salt.
- Spread over hot cinnamon rolls right out of the oven if you want them melted, or wait until the cinnamon rolls are cooled to frost if you like the frosting on top. I like it gooey and melted right out of the oven.
- Feel free to add orange zest to the frosting for an additional flavor. I like to do this in the fall.
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In everything you do -eat, play, and, love- may it always be Seasoned with Joy!