Chapter 5 | Easy Cinnamon Rolls

EASY CINNAMON ROLLS

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

Servings: 16 Rolls

Ingredients

DOUGH:

• 1 cup warm milk
• 4 1/2 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 1/3 cup canola or vegetable oil
• 4 1/4 cups all purpose unbleached flour 

FILLING:

• 1/3 cup softened salted butter
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon

FROSTING:

• 2 oz. cream cheese, at room temperature
• 1/4 cup softened salted butter
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

Instructions

DOUGH:

1. In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of granulated sugar together to dissolve. Stir and proof 5 minutes.
2. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt.
3. Once the yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. 
4. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. You still want it to be a little sticky. Rest dough for 5 minutes

FILLING:

1. Preheat oven to 350º F | 175°C. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
2. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside. Sprinkle counter with flour and roll dough to about 18x24.
3. Spread the softened butter over the dough. Make sure to leave a 1-inch strip along one of the of edges of the longer sides of the dough. Dump the brown sugar and cinnamon mixture over the butter creating an even layer.
4. Roll the dough up into a tight log. Seal the entire thing with the untouched edge. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Leave space between the rounds. Bake about 20 minutes or until tops start to brown lightly.

FROSTING:

1. Whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate.
2. Mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
3. Once rolls have been removed from the oven, frost half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

                                                                   ♥