I’m going to be honest with you guys, I’ve never been a huge cinnamon roll fan. I mean sure, I’ll eat them, but it’s never been one of my favorites. My husband on the other hand… let’s just say that they are one of his most requested treats. The problem with this is that he grew up in a house where all things were made from scratch. We’re talking about pies (and their crust), biscuits, pasta sauce, and yes, cinnamon rolls. So unfortunately a can of cinnamon rolls just isn’t going to cut it around here. This is also the reason we don’t have them very often!
My husband had been craving cinnamon rolls for awhile now, so I thought I would give in and try a new recipe. I found this one on Pinterest and it looked promising. Plus, it has brown butter in it, which instantly makes me want to make it.
The recipe claims it takes only 90 minutes from start to finish, but I honestly don’t remember. I’ll have to time myself next time (because there will most definitely be a next time!) and let you know.
The ingredient list is pretty basic. I think the only thing I had to get at the store was the cream cheese, but most of the other stuff should be in your pantry or fridge already.
I used my stand mixer for this, but next time I want to try it using the dough function for that part. I think it might allow me to be a little more hands free.
One of my favorite baking tricks I have ever learned was from my mother in law. Her tip is to have one of these shakers full of flour. Whenever you are kneading dough or just need to flour your surface, it lets you do it without sticking your doughy hands in to your bag of flour. Genius I tell you!
BROWN BUTTER. It smelled amazing. The recipe I followed had some tips for doing it in the microwave, but that honestly just ended in an epic mess. And then I had to clean out my microwave and start over on the stove. I would definitely recommend just doing this part on the stove. Make sure you keep stirring until you get that golden brown color. And just look at those flakes in the butter once I spread it on the dough.
The best part of cinnamon rolls for me is the frosting, hands down. I always struggle with finding frosting recipes that aren’t too sweet, but this one nailed it. I probably used about half of the amount of powder sugar recommended, but just taste as you go to your liking. I also added more cream cheese. I love cream cheese.
The finished product. Aren’t they beautiful? They tasted heavenly and I think this particular recipe will be making itself into a somewhat regular rotation over at our house.
What’s your favorite recipe for cinnamon rolls? I’d love to try it! I’d also love to know if you try this one and what you think. Happy Baking!
- ¾ cup milk
- ¼ cup butter
- 3¼ cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup plus 1 tablespoon of butter
- 2 tablespoons softened butter
- 4 oz cream cheese
- 1 tsp vanilla extract or paste
- 2-3 cups of powdered sugar (depending on how sweet you like it.)
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
- Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
- Meanwhile, brown your butter by placing it in a small sauce pan over medium heat. Keep stirring as it begins to bubble. Once it starts to turn brown, remove from heat immediately and continue stirring for another 30 seconds. While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.
- Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 17-20 minutes**, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
- Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup*** at a time. Beat until creamy and spreadable.
- *If it's too cold in your kitchen, you can preheat the oven for a few minutes and proof them in there.
- **I set my timer for 15 minutes and then watched them closely after that.
- ***Taste as you go to make sure the sweetness is to your liking! I ended up using more cream cheese and less powdered sugar.