Really Delicious and Moist Cinnamon Rolls
Hi everyone, it’s Tatiana from . Just wanted to take the time and wish everybody a very happy New Year’s and hope everybody had a wonderful holiday season. For the month of January, I wanted to do a special breakfast and brunch mini-series. So I’ll be sharing some of my favorite fluffy homemade pancakes recipes with you guys and I hope you enjoyed this little series. Today we’ll be making really delicious and moist cinnamon rolls.
Why You’ll Love This
This perfect recipe, if you’re having a group of friends over for brunch and it’s really easy to make. You really can’t mess it up.
They melt your mouth, that soft gooey dough, that cinnamon sugar and that cream cheese frost on here is so delicious.
This is the perfect breakfast food.
And adding that heavy cream on top makes the dough really, really soft.
Ingredients
For the Yeast Base:
- one cup of whole milk
- half a cup of white granulated sugar
- two and a half teaspoons of dry yeast
For the Dough:
- two large eggs
- a teaspoon of salt
- one third cup of melted butter
- four cups of bread flour
For the Filling:
- one third cup of butter (softened at room temperature)
- one cup of packed brown sugar
- two and a half tablespoons of ground cinnamon
- half a teaspoon of nutmeg
For Baking:
- unflavored unscented dental floss
- parchment paper
- non-stick spray
- heavy cream
For the Frosting:
- four ounces of cream cheese (softened to room temperature)
- one fourth cup of butter (softened)
- one eighth teaspoon of salt
- a teaspoon of vanilla extract
- half and half
- powdered sugar
Instructions
- So for her first step, we need to prepare our yeast base.
- I have one cup of whole milk that I’ve heated so it’s lukewarm. It’s not too hot.
- I’m going to pour it into my bowl and then we’re going to add half a cup of white granulated sugar.
- I’m going to give this a whisk and then we’re going to add two and a half teaspoons of dry yeast.
- I’m just going to sprinkle it over the top and we’re going to let the stand for about 10 minutes.
- Once our yeast is dissolved, we can add the remaining ingredients.
- So we’re going to add two large eggs and I brought these up to room temperature.
- We’re going to add a teaspoon of salt and we’re also going to add one third cup of melted butter. These ingredients help create a truly easy moist banana bread recipe if you are looking for other baked goods.
- I’m going to start by adding a couple large scoops at a time to start by whisking the flour in and then we’ll start using our hands and make a soft dough.
- I’m going to sprinkle the remaining on my work surface.
- We’re going to turn out the dough onto my work surface just like this.
- Now we’re just going to need the rest of the flour in by hand to form a really soft but not sticky dough.
- For our next step we need to let the dough proof.
- I greased a large bowl.
- I’m going to place my dough into the bowl.
- I’m going to cover it with a clean kitchen towel.
- I’m going to tuck it away in a warm corner of my kitchen away from any drafts and this needs to proof for about 45 minutes until it’s doubled in size, a crucial step for a delicious soft coffee cake recipe too.
- Now we’re just going to punch it down.
- I’m going to flour my work surface just a little bit.
- And we’re going to turn out our dough and now we’re going to roll it out into our rectangle shape.
- I’m going to take my rolling pin. We’re going to flour it just a little bit.
- And we’re going to roll our dough out into a nice large rectangle.
- For our next step we’re going to spread one third cup of butter.
- Now you’ve softened it at room temperature, just spread it all the way across evenly.
- For my filling I’m using one cup of packed brown sugar, two and a half tablespoons of ground cinnamon and half a teaspoon of nutmeg.
- So we’re going to sprinkle this over the top.
- I want to just spread this evenly all over the surface of the dough.
- I’m just going to use my spoon and work it into the dough, into the butter.
- I’m going to start at one end and we just need to gently roll this into one large log.
- We’re going to run it underneath the dough and I actually like to start at the middle.
- So we’re going to just place all the way underneath here.
- And all you have to do is just pull the dental floss like this and you’re going to have a nice even cut.
- I like pretty thick cinnamon rolls so I’m going to cut these into about one and a half, one inch thick pieces.
- As you’re cutting your cinnamon rolls you can also start placing them into a prepared pan.
- This is a 13 by 9 inch pan. I lined it with some parchment paper and sprayed it with a non-stick spray.
- So what we’re going to do is just once you cut the cinnamon rolls, carefully lift them off your countertop and just place them into your pan.
- We’re going to press my cinnamon rolls down just a little bit, get them shaped inside of the pan and now these need to proof again.
- So I have my oven preheating to 350 degrees and meanwhile I’m going to cover this pan with a clean kitchen towel.
- They should double up inside. It’ll be about 45 minutes.
- My cinnamon rolls have doubled in size and I have my oven preheated to 350 degrees.
- We’re going to bake these for about 10 minutes first and we’ll take them out.
- After 10 minutes we’re going to take our cinnamon rolls out of the oven.
- We’re going to pour a couple tablespoons of heavy cream over each one.
- So just pour gently over each roll and then we’re going to pop these back into the oven and they need to finish baking until they’re golden brown on top.
- While we’re waiting for our cinnamon rolls to finish baking we could start working on our frosting.
- So I have four ounces of cream cheese that I’ve softened to room temperature.
- We’re going to add one fourth cup of butter also softened and then to this we’re going to add one eighth teaspoon of salt.
- And then we’re also going to add a teaspoon of vanilla extract and we’re going to add just a little bit of half.
- My mixture is pretty smooth now I think I’m going to add just a little bit more half and half.
- I want it to be a little bit thinner and we’re going to start adding our powdered sugar.
- So I’m going to add a little bit at a time and just stir it all together.
- And I’m going to take a whisk and really whisk that mixture together until it’s nice and smooth.
- I just took my cinnamon rolls out of the oven and they smell amazing. Cannot wait to try these.
- But first we’re going to spread our icing over the top of the rolls while they’re still hot.
- So I’m going to take a spatula and just gently spread it all over the rolls and you want to do this while it’s hot.
Cooking Tips
The sugar acts like a food for the yeast.
Bread flour is going to make the cinnamon rolls extra soft, helping achieve that perfectly flaky crust for apple pie too.
You want to knead the dough just for a few minutes until it’s not sticky anymore and it comes together nicely.
I’m going to tuck it away in a warm corner of my kitchen away from any drafts.
This is going to help all that sugar and cinnamon stick to the dough.
Now the trick to cutting our cinnamon rolls, so we’re actually going to be using some unflavored unscented dental floss. You’re going to have a nice even cut.
Lined it with some parchment paper and sprayed it with a non-stick spray that’s going to make removing the cinnamon rolls super easy.
You want to keep them close to the oven so that they proof a little bit quicker.
We’re going to pour a couple tablespoons of heavy cream over each one and this is going to make our cinnamon rolls super soft.
If you want your frosting to be a little bit thinner you can add more half and half. If you want it to be thicker just add less.
You don’t want any clumps in there.
You want to do this while it’s hot. It’s going to seep into all the crevices and you’re going to have delicious creamy cinnamon rolls.
Serving Suggestions
Alternatively you could take this frosting and place it into like a disposable pastry bag or a ziplock bag and you can just pipe the frosting onto each roll when you’re serving it.
I like them with a lot of that cream cheese frosting, so there. A little bit of coffee, or perhaps one of these delicious hot chocolate recipes. It takes a couple hours to make, but if you’re having a brunch with some of your family and friends, it’s the perfect dish to make.
My house smells so good. I can’t wait to have some of this. These are so good. Like absolutely delicious. It takes a couple hours to make, but if you’re having a brunch with some of your family and friends, it’s the perfect dish to make. They’re going to walk into your house and they’re just going to want to eat this whole tray of cinnamon rolls. They’re that good. And adding that heavy cream on top makes the dough really, really soft. So I hope you guys enjoyed this episode of my January breakfast and brunch recipe ideas.
Easy Homemade Moist Cinnamon Rolls Recipe for Brunch
These really delicious and moist cinnamon rolls are perfect for brunch. They melt in your mouth with soft, gooey dough, a rich cinnamon sugar filling, and a delectable cream cheese frosting. The addition of heavy cream makes the dough incredibly soft and irresistible.
- FOR THE YEAST BASE:
- 1 cup whole milk, lukewarm
- ½ cup white granulated sugar
- 2 ½ teaspoons dry yeast
- FOR THE DOUGH:
- 2 large eggs, room temperature
- 1 teaspoon salt
- ⅓ cup melted butter
- 4 cups bread flour, plus more for dusting
- FOR THE FILLING:
- ⅓ cup butter, softened at room temperature
- 1 cup packed brown sugar
- 2 ½ tablespoons ground cinnamon
- ½ teaspoon nutmeg
- FOR BAKING:
- Unflavored, unscented dental floss
- Parchment paper
- Non-stick spray
- Heavy cream, several tablespoons
- FOR THE FROSTING:
- 4 ounces cream cheese, softened to room temperature
- ¼ cup butter, softened
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Half and half, as needed
- Powdered sugar, as needed
- 1. **Prepare Yeast Base:** Heat 1 cup of whole milk until it’s lukewarm (not too hot). Pour the milk into a bowl. Add ½ cup of white granulated sugar and whisk to combine. Sprinkle 2 ½ teaspoons of dry yeast over the top and let it stand for about 10 minutes until dissolved and foamy.
- 2. **Add Dough Ingredients:** Once the yeast is dissolved, add 2 large room-temperature eggs, 1 teaspoon of salt, and ⅓ cup of melted butter to the bowl. Whisk to combine these ingredients.
- 3. **Form Dough:** Start by adding a couple of large scoops of bread flour at a time, whisking it into the wet ingredients. Continue adding the remaining 4 cups of bread flour. Once the mixture starts to come together, sprinkle some flour on your work surface and turn out the dough. Knead the dough by hand for a few minutes until it forms a soft but not sticky ball.
- 4. **First Proof:** Grease a large bowl. Place the dough into the greased bowl, cover it with a clean kitchen towel, and tuck it away in a warm, draft-free corner of your kitchen. Let the dough proof for about 45 minutes, or until it has doubled in size.
- 5. **Roll Out Dough:** Once proofed, gently punch down the dough. Lightly flour your work surface and turn out the dough. Use a rolling pin (lightly floured) to roll the dough out into a nice large rectangle shape.
- 6. **Add Filling:** Spread ⅓ cup of softened butter evenly over the entire surface of the rolled-out dough. In a separate bowl, combine 1 cup of packed brown sugar, 2 ½ tablespoons of ground cinnamon, and ½ teaspoon of nutmeg. Sprinkle this filling mixture evenly over the buttered dough. Use a spoon to gently work the sugar and cinnamon mixture into the butter.
- 7. **Roll and Cut:** Starting at one long end, gently roll the dough into one large log. Prepare a 13×9 inch baking pan by lining it with parchment paper and spraying it with non-stick spray. To cut the rolls, use unflavored, unscented dental floss. Slide the floss underneath the dough log, cross the ends, and pull to create clean, even cuts. Cut the rolls into about 1 to 1.5-inch thick pieces. Carefully lift the cut cinnamon rolls and place them into the prepared pan, pressing them down slightly to shape them.
- 8. **Second Proof:** Cover the pan with a clean kitchen towel. Let the cinnamon rolls proof again in a warm place for about 45 minutes, or until they have doubled in size. Meanwhile, preheat your oven to 350°F (175°C).
- 9. **Bake Rolls:** Place the pan of proofed cinnamon rolls into the preheated oven and bake for 10 minutes.
- 10. **Add Heavy Cream:** After 10 minutes, remove the cinnamon rolls from the oven. Pour a couple of tablespoons of heavy cream gently over each roll. Return the pan to the oven and continue baking until the rolls are golden brown on top, typically another 10-15 minutes.
- 11. **Prepare Frosting:** While the cinnamon rolls are finishing baking, prepare the frosting. In a bowl, combine 4 ounces of softened cream cheese, ¼ cup of softened butter, ⅛ teaspoon of salt, and 1 teaspoon of vanilla extract. Mix until smooth. Gradually add a little half and half at a time, mixing until the desired consistency is reached (thinner for more half and half, thicker for less). Begin adding powdered sugar, a little at a time, whisking vigorously until the frosting is smooth and free of clumps.
- 12. **Frost and Serve:** Once the cinnamon rolls are golden brown, take them out of the oven. While they are still hot, spread the cream cheese frosting evenly over the top of the rolls. Serving them hot allows the frosting to seep into all the crevices, creating deliciously creamy cinnamon rolls. Serve immediately.
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