It’s finally below 85 degrees in my house and that’s why I finally got to bake! I felt deprived without the kitchen but I wasn’t about to make my house 95 degrees from turning on the oven. This morning I woke up and was actually shivering… talk about bi-polar weather.
What makes something “the best?” In my opinion something deserves the title “the best” if it keeps you coming back for more… and more. I actually don’t like to claim things “the best” because I’m actually a very picky eater but these cinnamon rolls… OH MY YUM!
You need to try these… NOW!
I may or may not have devoured the cinnamon roll while editing these photos… yep I definitely did!
Ingredients (Cinnamon Rolls)
1 packet (2 and 1/4 tsp.) dry active yeast
1/4 cup granulated sugar (step 1)
1 cup warm milk (approximately 110º F)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
1/4 cup granulated sugar (step 2)
4 and 1/2 cups all purpose flour
Warm milk in microwave on high for 1 minutes and 30 seconds to 2 minutes. In a large bowl combine warmed milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for approximately 10 minutes or until foamy (if it doesn’t turn foamy, the milk probably wasn’t warm enough). Once foamy mix in eggs, melted butter, salt, and 1/4 cup granulated sugar. Add flour and mix until the dough forms a sticky ball. Remove dough from bowl and knead for 5-10 minutes on a lightly floured surface. Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour (should have doubled in size). After dough has doubled in size, remove from bowl and let rest on a lightly floured surface for 10 minutes.
1/3 cup butter, softened
1 cup brown sugar, packed
2 and 1/2 tbs. cinnamon
1/2 (1.5 oz.) french vanilla instant pudding packet
1/4 cup cinnamon chips, heaping (can be substituted with walnuts or pecans)
In a small bowl, combine brown sugar, cinnamon, and pudding mix. Get out a 13 x 9 inch pan and lightly spray with PAM; set aside. Roll dough into large rectangle (approximately 12 x 22 inches). Once rolled out spread softened butter evenly over the dough. Once buttered, spread the filling mixture over top the dough evenly. Sprinkle cinnamon chips evenly over the dough rectangle and roll up so that the dough will be long, not short. Cut into large equal portions with floss or pastry cutter and place into the 13 x 9 inch greased pan. (Some of the filling will fall out, that’s okay. Just scoop it up at the end and sprinkle over top the rolls.) Cover and let rise for approximately 30 minutes, or refrigerate and let rise overnight for morning. While rising preheat oven to 400º F. Bake rolls for approximately 22 minutes. Allow to mostly cool before frosting.
8 oz. cream cheese, softened
2/3 cup butter, softened
1 and 3/4 cups powdered sugar
1 tsp. vanilla extract
While the rolls are baking prepare the frosting by mixing together the cream cheese, butter, and vanilla extract. Once mixed slowly mix in the powdered sugar. Spread over top of the cinnamon rolls and enjoy!
Slightly adapted from Pink Parsley