Bomb A$$ Cinnamon Roll Recipe

Whew chile! I know there are about a million and one cinnamon roll recipes on the internets, but this is the one. I’ve tried my share of yeast dough pastries and some work better than others. An ooey-goey cinnamon roll, like the ones from the mall just hits different. I’ma say it: these outshine Cinnabon! Once you get the hang of working with dough, you start to figure out little ways to tweak and improve. Subtle changes here and there make all of the difference, and that’s exactly what I did.

Notable changes that I incorporated:

Using salted butter strategically - Most recipes call for unsalted butter in the dough, filling and frosting. But when I have made it that way, the dough would be a little bland. In this recipe I use salted butter in the dough and filling, to balance out the sugar. For the cream cheese frosting, I used unsalted because the cheese naturally balances the powdered sugar.
I use high quality Bread Flour. All Purpose Flour is totally fine, too. But I love using Bread Flour because it typically yields a higher protein concentration which results in a different gluten development! That higher gluten level tends to help your bread rise nice and tall, as opposed to spreading out or mushrooming (visualize a loaf of bread that has that crest at the top). Again, either is fine. But try to go for a quality brand like King Arthur, or shop a local bakery, like I did (Amelia’s Bakery in Indianapolis).
I scaled down on the cinnamon in the filling. Now this is preference, but I don’t like when the cinnamon filling is too overpowering. Long short, experiment here and don’t be afraid to tinker with quantities or add other flavors that you love. You can add spices like nutmeg, caramel, chocolate. The world is your oyster.

Let’s get into it.

INGREDIENTS

For the Dough:

1 cup warm milk (whole or 2% is fine)
1/2 cup salted butter
1/3 cup granulated sugar
2 1/2 teaspoons dry active yeast (or 1 packet)
2 large eggs
4 cups bread flour (plus additional as needed)
Optional: Pinch of Salt

For the Cinnamon Roll Filling:

1 cup brown sugar packed
1/2 cup salted butter softened
1 1/2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

1 cup cream cheese softened
1 cup unsalted butter softened
2 teaspoons vanilla extract
2 cups powdered sugar

INSTRUCTIONS

For the Dough:

Place butter, eggs and cream cheese out to warm up to room temperature.
Warm up milk in small bowl or sauce pan, until nearly boiling. Add sugar and reduce heat until about lukewarm. This step is to prepare to proof your yeast (or test it) before committing to the recipe, and adding flour. I always proof my yeast, even if its instant, because you never know if it has expired already.
Once lukewarm (ensuring its less than 100-110 degrees) add yeast, and let sit. The yeast should begin to bubble and foam in ten minutes. If it does not, the yeast may have expired, or it may be a longer rise time.
Add in melted butter (again, not hot or it may kill your yeast) to the sugar and yeast mixture.
If using a dough mixer, place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off.
If kneading by hand, use same steps, folding and stretching the dough on a lightly floured countertop for about 10 minutes. Use those elbows! I always knead by hand, its my favorite step.
Once developed, cover your ball of dough in a bowl and tightly wrap with plastic. Allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.

For the Cinnamon Roll Filling:

Mix the brown sugar, softened butter and cinnamon until smooth. Keep at room temperature until ready to use.
Dump the risen dough out on a well-floured work surface. Fold into thirds and roll flat. Then turn and fold into thirds again and press into a rectangle. Roll out the rectangle out into a large 16 X 20 inch sheet.
Using a large a spreader or spatula, spread the cinnamon filling over the sheet into a thin layer.
Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper or heavily grease a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. I like to score the roll at about every 1 inch or so before cutting, to mark out the roll. Cut and tuck the loose end under each roll to secure it, and place them in the baking dish to rise for about one more hour (or overnight, tightly covered in the refrigerator).
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least one hour while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.

For the Cream Cheese Frosting:

While the cinnamon rolls are baking, mix the cream cheese, powdered sugar, butter and vanilla until smooth.
It helps to blend the cheese, butter and vanilla first, and then add in the powdered sugar a little a time.
Frost the rolls after they have cooled about 5 minutes and enjoy!!