These are not as scary and intimidating to make as you think. They are also super moist and downright DELICIOUS. Trust me, once you make these you will never buy store bought cinnamon rolls again.
A few things to note about these, they require more time because the dough needs to be able to rise. So, if you plan on serving these day of just keep that in mind when planning. These directions are designed for a Kitchen Aid with a dough hook. However, if you do not have one the dough can be kneaded by using your hands.
- 1 tablespoon instant yeast
- 1 teaspoon granulated sugar
- ½ cup warm water
- 1 cup warm Ripple Pea Milk (you can use whole milk instead)
- 2 eggs
- 1 stick of melted butter
- 1 teaspoon salt
- 4 cups all purpose flour, plus extra for rolling out the dough
- 2 tablespoons butter for greasing
- 1 stick butter, that we will brown
- 1 ½ cups light brown sugar
- 1 1/2 tablespoons cinnamon
cream cheese frosting:
- 3 tablespoons butter, softened
- 1/4 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Mix the sugar, warm water and yeast in a bowl with a spoon. Set aside for 5 minutes. *the yeast is being activated during this time, if it does not foam on top by the end of the 5 minutes the yeast did not activate.
- Add milk, eggs, brown butter and salt to yeast mixture. Using the dough hook attachment combine ingredients. Slowly add flour on low speed. Mix until well combined and mixture turns into a ball of dough. *it’s ok if it is sticky, so yes that is normal, you are doing great so far! Turn dough onto a lightly floured surface and gently knead into a ball.
- Use some butter or coconut oil, whatever ya got (baking spray works too), to grease the bowl and then place ball of dough back in bowl. Cover with plastic wrap for 1-2 hours.
- Make the browned butter for your filling while you wait. Heat up your stick of butter in a saucepan on medium-high heat. Bring butter to a boil, stirring occasionally. Boil the butter for about 5 minutes. Once the butter has changed to a golden-tan color take the butter off the stove and transfer into a measuring cup or bowl. Place browned butter in fridge for 20-30 minutes until it returns to solid form.
- Now make your filling. Mix brown sugar and cinnamon in a bowl with a spoon. Set aside.
- Once dough has risen, place on a floured surface and use some additional flour to dust over the top of the dough and rolling pin. Roll out into a rectangle that’s about ¼ inch thick. Use a off-set spatula to spread brown butter over dough and then sprinkle cinnamon sugar mixture on top.
- Use the longer side of your dough to tightly roll. With a sharp knife cut the roll into 12 cinnamon rolls. Place onto a greased baking dish about ½ inch apart and cover with a towel. Place towel over cinnamon rolls for 30 minutes to proof longer. They should double in size.
- From here you can leave your cinnamon rolls in fridge overnight for the best flavor. If not, you can bake right away by preheating oven to 350 degrees and then bake for 22 minutes or until the tops are golden-brown.
- Now make your frosting. Using the paddle attachment mix butter, cream cheese and vanilla until combined. Slowly add powdered sugar. Frost rolls.
I hope you guys enjoy this recipe! I know it’s kind of a long process but it’s truly worth it. These rolls make the perfect treat to your Sunday morning. Let me know how they come out.
“The struggle you’re in today is developing the strength you need for tomorrow. Don’t give up.”Robert Tew