This Cinnamon Roll Recipe is PERFECTION. It tastes just like the one you buy at that big chain store.
For the dough:
– 1 cup of warm whole milk (110F)
– 2 eggs at room temperature
– 1/3 cup of margarine (melted)
– 4 1/2 cups of bread flour (or more)
– 1 teaspoon of salt
– 1/2 cup of white sugar
– 2 1/2 teaspoons of dry yeast
For the filling:
– 1 cup of brown sugar (packed)
– 2 1/2 tablespoons of ground cinnamon
– 1/3 cup of unsalted butter (soften)
For the frosting:
– 1 1/2 cups of powdered sugar
– 3 oz. of cream cheese (at room temperature)
– 1/4 cup of butter (at room temperature)
– 1/2 teaspoon of vanilla extract
– 1 small pinch of salt
– drops of water (enough to soften up the frosting)
HOW TO MAKE IT:
Lets start pouring the warm milk inside the KitchenAid Mixer bowl then add dry yeast and 4 teaspoons of sugar (take the 4 tsp of sugar from that 1/2 cup of sugar you will use later), give it a quick whisk, cover it with a kitchen towel and let it rest for about 10 minutes.
After 10 minutes, the mixture should be bubbly and puffed up. With the hook attachment on, start your mixer on low speed. Add melted margarine, eggs and remaining sugar. Now, start adding the flour and salt, 1 cup at a time, I say this because I ended up using more than 5 cups of bread flour until the dough was not sticky. Let your great KitchenAid Mixer work on your dough on the slow speed for about 10 minutes. You will notice the dough will not stick to the bottom of the bowl, or you can check getting a small piece of the dough and squeezing it between your thumb and index finger, if it doesn’t stick, then the dough is ready. Cover the dough with a plastic wrap right on the top of the dough (this will prevent the dough from getting dry and forming a crust. Let it rise for about 1 hour or until it doubles size in a warm place.
Sprinkle a little flour over a clean surface and pour the dough over it; you need to stretch the dough using a rolling pin. You need to shape the dough into a 16×21 inches rectangle. Now spread the 1/3 cup of soften butter all over the dough (you can use a spatula to help spread it evenly).
Mix the brown sugar and cinnamon and sprinkle this mixture all over the dough (the butter should hold the sugar mixture in place).
You will now roll the dough VERY TIGHTLY, long way. You will cut the dough into 12 pieces; I cut it right in half, then half, then half… You get the point
Lightly grease a 9×13 inches pan and place the cinnamon rolls on it, cover it and let it rise for about 30 minutes or until doubles size in a warm place.
Preheat your oven to 350F.
Bake the cinnamon rolls for about 15 minutes until golden brown. I would advise you to use a metal baking pan, so your rolls will turn golden brown on the bottom as well.
While your rolls are in the oven, lets make the frosting.
In your KitchenAid Mixer bowl add soften cream cheese and butter and with the whipping attachment on start whipping it until it’s combines. Then add Vanilla extract and start adding the powdered sugar. You will need to add a little bit of water, just enough so it can mix it.
Once your rolls come out of the oven, spread the frosting while your rolls are still warm.
Enjoy it while you can, because this won’t last too long.