I remember the first time my sister and I made cinnamon rolls; one always expects things to go a little wrong the first time and then improve, well this wasn´t the case. The first time we made them they came out to be amazing, they ran out in that same moment. And the thing is this recipe won´t let you down.
See, the typical cinnamon rolls (the ones from the well-known franchise) are always good, or at least I have always liked them, though they were a little raw for me. Well, trust me when I say that they turn a thousand times better when they are homemade. As a matter of fact, everything is better homemade.
And maybe you think they are way too complicated to make, but when it comes to this sort of things is better not to think too much, go and buy the ingredients and start, because there is nothing like eating a good cinnamon roll at the end of a long day.
- 1/4 C water warm
- 1/2 C whole milk warm
- 2 3/4 tsp dry active yeast
- 1/2 C + 1 tbsp white sugar
- 1/2 C buttermilk
- 2 eggs at room temperature
- 2 tbsp vegetable oil
- 1 tsp `vanilla extract
- 1 tsp salt
- 4 1/2 – 5 C all purpouse flour
- 4 oz (115 gr) unsalted butter soft
- 1 C brown sugar
- 4 tbsp cinnamon ground
- 2 tbsp corn starch
- 6.7 oz (190 gr) cream cheese at room temperature
- 1.8 oz (50 gr) unsalted butter at room temperature
- 1/2 C confectioners sugar
- 1/4 tsp salt
- 1/4 C whole milk
- 1 tsp vanilla extract
In a small bowl, place the water, milk, the tbsp of sugar and yeast together. Mix and let it rest for 20 min. for the yeast to activates.
In a different bowl, place the flour, the rest of the sugar and the salt. Now, add the yeast mixture, then the buttermilk, eggs, butter, oil and vanilla. Mix it all using a wooden spoon until is well integrated.
Place the dough on the working surface and knead until it´s really soft and elastic, for about 20 min. (this whole kneading process can also be done using a mixer with a dough hook on).
Shape the dough into a ball, spread some vegetable oil on it and place it in a bowl. Cover the bowl with kitchen plastic wrap or a kitchen towel.
Let it sit for about 2 hours or until it doubles its size.
To make the filling, in a small bowl mix the brown sugar, cinnamon and corn starch together, and set aside.
Once the dough have doubled its size, place it on a working surface (already floured) and roll it out until you get a 23 inch (60 cm ) wide x 15 inch (40cm) long rectangle.
Now to make the rolls, spread the soft butter all over the rolled out dough and then spread the brown sugar mixture over that.
Now roll the dough, by it´s width, pinching or pressing a little the sides of the roll to make sure they stick.
Using a really sharp knife cut the dough roll into 15 pieces, aprox.
Now place these pieces (leaving only 1/2 inch -1cm- between each) in a baking sheet with tall walls, previously greased.
Cover the baking sheet with plastic wrap or a kitchen towel and let the rolls rise for 2 hours for them to double their size.
Preheat the oven to 350° F, and once the rolls are ready to bake (you will be able to tell because they will have touched each other which is vital to get moist cinnamon rolls) bake them for 23 minutes, or until they turn golden brown.
Let the rolls cool a little before you glaze them.
In a small bowl, cream together the butter and cream cheese for about 3 minutes using a hand mixer.
Add in the confectioners sugar along with the salt, milk and vanilla extract and mix until you get a soft result.
Pour all the glaze on top of the cinnamon rolls evenly.