Some of you may not know this but I actually love to cook. And I’m pretty good at it, especially meat dishes. But I also have a sweet tooth and one of my favorite desserts is a cinnamon roll. I always get it at Starbucks!
Since we’ve been traveling so much since the season started and even before, I haven’t cooked in really long time. And I haven’t made cinnamon rolls since last spring either! So when Masa asked me to make them a few weeks ago and I actually had the Saturday afternoon off I made them! They were so good and we almost ate the whole thing between the 4 of us haha.
Lara and Lev helped me make them too.
Here’s my no fail recipe (adapted from this recipe by Laura Vitale). It works every time but I should tell you that it takes a while to make these. You need commitment for a few hours because the rolls need to rise.
Oh and these are better than those at Starbucks. At least Masa says so. But she never gets it at Starbucks so I’m not sure she knows what she’s talking about… Try them and see.
Here are ingredients for your dough:
- 1 (7g) Package of Dry Yeast
- ¾ cup of Milk (I used 1.5%)
- ¼ cup of Sugar
- ¼ cup of warm water
- ¼ tsp (or pinch) of Vanilla Extract
- 1 Egg
- 1 tsp of Salt
- ¼ cup of Butter, melted
- 4 cups of All Purpose Flour
- ¼ cup of Melted Butter, to brush over the top before baking
For the Filling:
- 1/3 cup of Unsalted Butter, at room temperature
- ¾ cup of Brown Sugar
- ¼ cup of Granulated Sugar
- 1 1/2 Tbsp of Ground Cinnamon
And for the glaze:
- ¼ cup of Cream Cheese (room temperature)
- 1 Tbsp of Butter (room temperature)
- 1 1/4 cups of Powdered Sugar
- ½ tsp of Vanilla Extract
- 3 to 4 Tbsp of Warm Milk
1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, a pinch of vanilla extract and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When dough doubled its size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon filling mixture. Staring from one of the long ends, tightly roll the dough into a jelly roll form.Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Meanwhile preheat your oven to 175°C.
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls.
9) Voilà, bon appétit :-)