You know you’re onto a decadent Cinnamon Roll recipe when you see and feel how soft they are on the inside. Pulling them apart is heaven. Surprisingly easy to make and better than any store bought roll! Soft cinnamon rolls made with a simple homemade dough are super fluffy and light! Coat them in a perfect cream cheese glaze and let the baking begin!
Dough:
· 500 grams all-purpose flour or bread flour (spoon & levelled), plus more as needed for hands/work surface
· 1 cup whole milk, warmed not boiled
· ¼ cup vegetable oil
· 150 grams butter, softened to room temperature and cut into pieces
· ½ cup granulated sugar, divided
· 1 ½ tablespoons active dry or instant yeast
· 1 large egg, at room temperature
· 2 teaspoons canola, vegetable, or olive oil for greasing bowl
Filling:
· 100 grams unsalted butter, softened to room temperature
· ½ packed light or dark brown sugar OR granulated sugar
· 2 tablespoons ground cinnamon
Cream Cheese Icing:
· ½ cup full-fat cream cheese, softened to room temperature
· ½ cup condensed milk
· 1 cup heavy cream
Method:
1. In a bowl, melt butter, milk and oil. Keep aside.
2. In another bowl, add flour, sugar and mix well.
3. To this, add butter and milk mixture and knead using an electric handheld mixer
4. Once the dough starts coming together add the egg
5. Knead again till the dough comes together into a smooth round dough
6. Knead for an additional 3 minutes by hand on a lightly floured surface for 3 minutes.
7. Lightly grease a large bowl
8. Place the dough in the bowl, turning it to coat all sides in the oil.
9. Cover the bowl
10. Let it rest and allow the dough to rise in a warm place for 2 hours
11. For the filling, mix butter, sugar and cinnamon into a smooth spread
12. Grease the bottom and sides of a metal or glass 9×13 inch baking dish.
13. Punch down the dough to release the air.
14. Place dough on a lightly floured work surface
15. Using a lightly floured rolling pin, roll dough into a 12×18 inch rectangle.
16. Make sure the dough is smooth and evenly thick.
17. Spread the cinnamon-butter spread all over the dough.
18. Tightly roll up the dough to form an 18-inch-long log.
19. Cut the dough into even pieces about an inch and a half long.
20. You can use dental floss that you loop around the roll then pull or just use a sharp knife.
21. Cover the rolls tightly and allow to rise until doubled in size, about 1 hour.
22. In a medium bowl, beat the cream cheese, condensed milk, and cream until smooth.
23. Preheat the oven to 177°C.
24. Once the rolls have risen, bake for about 25-28 minutes
25. Or until they are lightly browned on top.
26. Remove pan from the oven and place pan on a wire rack for about 10 minutes.
27. Spread the icing over the warm rolls and serve immediately.
Note: Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.