Cinnamon Rolls
Cinnamon Rolls
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Ingredients
- 1 cup milk, warmed
- 2 ¼ teaspoon active dry yeast
- 1 cup plus 1 tablespoon brown sugar
- 1 ½ cup salted butter, softened
- 3 large eggs
- 4 cups all purpose flour
- ½ teaspoon salt
-
½ teaspoon Morton & Bassett Vanilla Powder
-
2 tablespoons Morton & Bassett Ground Cinnamon
-
2 teaspoons Morton & Bassett Pure Vanilla Extract
- ½ cup granulated white sugar
- 8 ounces cream cheese, softened
- 2-3 cups powdered sugar
Directions
In a stand mixer bowl, add warm milk, 1 tablespoon brown sugar, and yeast. Gently mix and let rest for 5-10 minutes.
Add eggs, 6 tablespoons butter, flour, M&B Vanilla Powder, and salt into the bowl. Using the dough hook attachment, mix until a dough forms. Slowly add in more flour as needed, if the dough is too sticky. Cover and let rest for 1 hour, or until the dough has doubled in size.
Make the cinnamon filling. Combine remaining brown sugar, granulated white sugar, M&B Ground Cinnamon, and remaining butter.
Preheat the oven to 350° F.
After the dough has doubled in size, punch down the dough and transfer to a floured surface. Roll out into a large rectangle, about 12 x 16 inches. Evenly cover the dough with the cinnamon sugar butter.
Starting with the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into rolls, about 1.5 inches in width. Recipe should make 12-15 rolls. Transfer the rolls into a greased baking dish. Cover and let rise for 15-20 minutes, then bake for 25 minutes.
Prepare the icing. Combine cream cheese, M&B Pure Vanilla Extract, and 2 cups powdered sugar into the stand mixer with the whisk attachment. Whisk until the sugar has fully incorporated into the cream cheese, scraping the sides of the bowl down as necessary. If the icing is too loose, add more powdered sugar until fluffy.
Transfer cinnamon rolls onto a serving tray. Top with a generous serving of icing.