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easy to make cinnamon rolls

  1. #1
    Join Date
    Mar 2014
    New Hampshire

    easy to make cinnamon rolls

    1 cup warm milk
    1 tablespoon instant dry yeast
    2 tablespoons white granulated sugar
    1 teaspoon salt
    3 tablespoons salted butter, softened
    1 large egg
    3 cups all-purpose flour
    cup salted butter, melted
    1 cup brown sugar
    2 tablespoons ground cinnamon
    4 ounces cream cheese, softened
    cup salted butter, softened
    1 to 1 cups powdered sugar
    teaspoon vanilla extract
    1 to 2 tablespoons milk

    In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
    Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
    Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
    Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
    Brush the dough with cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
    Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
    Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
    While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
    Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
    ***Some have reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.

    236.5 mls warm milk
    10 grams instant dry yeast
    26 grams white granulated sugar
    8 grams salt
    40 grams salted butter, softened
    1 large egg
    375 grams all-purpose flour (approximate)
    7.5 grams melted butter

    114 grams melted butter
    200 grams brown sugar
    15 grams ground cinnamon

    115 grams cream cheese
    113.4 grams butter
    125 grams confectioner's sugar
    2.1 grams vanilla extract
    15 to 30 grams milk
    he is your friend and protector, he will love you unconditionally, you owe it to him to be worthy of such devotion

  2. #2
    Join Date
    Dec 2015
    That's interesting putting some cream cheese in the glaze. Does it give the glaze a nice thick body? It doesn't taste cheesecakey, does it? They must be good.

  3. #3
    Join Date
    Mar 2014
    New Hampshire
    its not a cheezy flavor but different and not as sweet as some glazes.
    he is your friend and protector, he will love you unconditionally, you owe it to him to be worthy of such devotion

  4. #4
    ​Chicken lover!

  5. #5
    I do a podcast about pets with my sister called: FurBalls & DogBones - A great resource for all things pets!
    Help all the pets you can!

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