Delicious Cinnamon Rolls with Vanilla Cream Cheese Frosting
Ingredients:
2 1/4 teaspoons active dry yeast
1/4 cup warm (105-115 degrees F) water
3 tablespoons white sugar
1/2 cup warm (105-115 degrees F) whole milk
2 large eggs, lightly beaten
5 tablespoons unsalted butter, melted and cooled slightly
4 cups all purpose flour, plus more as needed for kneading and rolling out the dough
2 teaspoons salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted and cooled slightly
For the filling:
4 tablespoons unsalted butter, melted and cooled slightly
3/4 cup light brown sugar
4 teaspoons ground cinnamon
For the vanilla cream cheese frosting:
8 ounces cream cheese, softened to room temperature
2 cups powdered sugar
4 tablespoons unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
Directions:
In a small bowl or measuring cup, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 10 minutes until foamy.
In a medium bowl whisk together warmed milk, eggs, melted butter and remaining sugar until combined.
In a large bowl mix together the flour, salt and cinnamon together. Pour in the wet ingredients into the dry ingredients and mix until just combined. The dough should be soft but not too sticky. If it is too sticky add more flour one tablespoon at a time until desired texture is achieved.
Turn out onto lightly floured surface and knead for about five minutes until smooth and elastic. Place back in a greased bowl (with cooking spray), cover with plastic wrap or damp towel and let rise in a warm place for an hour or until doubled in size.
Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line with parchment paper then set aside..
Carefully roll out dough on lightly floured surface into an 18x12 inch rectangle that is about ¼ inch thick. Brush melted butter onto dough evenly then sprinkle on brown sugar mixture leaving a ½ inch border at one of long sides of rectangle so that it doesn't spill over when you roll it up later on – if any does spill over discard it! Roll up tightly starting from long side without border then pinch seam closed to make sure filling stays inside when baking later on). Cut into 12 equal slices using sharp serrated knife then lay cut side down onto baking sheets spacing them about two inches apart from each other – you can form them into crescent shapes if desired but isn’t necessary! Cover loosely with damp cloth or plastic wrap and let rise for another 30 minutes before baking off in preheated oven for 20 minutes or until golden brown on top – remove from oven let cool completely before frosting!
To make frosting beat together cream cheese, powdered sugar, softened butter and vanilla extract until creamy then spread onto cooled rolls evenly! Enjoy your delicious Cinnamon Rolls with Vanilla Cream Cheese Frosting!
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