So here’s the thing; I grew up on my granny’s cinnamon rolls thinking I didn’t like cinnamon rolls. I apologize to my family who are potentially be reading this – please don’t disown me. My grand-mother was a great woman and cooked a mean Christmas goose however cinnamon rolls just weren’t her forte. Hard, dry and completely void of frosting, I spent my childhood thinking they were rolled up lumps of coal. It wasn’t until I was introduced to Cinnabon later in life that I realized the potential of this particular dessert (seriously, have you tasted their Caramel Pecan Cinnamon Roll? Deadly). In order to spare my kids from the mediocre cinnamon roll fate that I had been exposed to as a child, I hit the kitchen. I found this recipe on Joy Food Sunshine and so far the concoction has been the winner. The blog offers a ton of great information and tips as well so I’ve linked the page for you down below.
Do you have a favourite cinnamon roll recipe? Or a granny that was a terrible baker? Feel free to share in the comment box. I’d be happy to know that I’m not the only bad person out there who bitches about their grandma’s home cooking.
Here’s what you’ll need:
Cinnamon Roll Dough:
- 1 cup of milk, warmed
- ½ cup of granulated sugar
- 1tbsp of active dry yeast
- 2 large eggs
- 6tbsp of butter, melted
- 1tsp of pure vanilla extract
- 4 cups of all-purpose flour
- 1 tsp of salt
- 1 tsp of ground cinnamon
Cinnamon Sugar Filling:
- 1 cup of brown sugar, packed
- 3tbsp of ground cinnamon
- 6tbsp of butter, softened
Cream Cheese Frosting:
- 8oz of cream cheese, softened
- ¼ cup of butter, softened
- 2 cups of powdered sugar
- ½ tsp of pure vanilla extract
Here’s what you’ll do:
- Warm milk in the microwave until it is warm but not hot to the touch.
- Pour warm milk into bowl and add 1tbsp of sugar and yeast. Stir and let it sit for about 5 minutes or until it becomes foamy.
- Add ½ cup of sugar, butter, eggs and vanilla to the mixture. Combine mixture using a dough hook.
- Add 4 cups of flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
- Knead the dough in the bowl until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1tbsp at a time until smooth.
- Transfer dough to floured surface and knead with your hands until smooth and elastic. Form it into a ball.
- Grease a large bowl and place the dough inside. Cover with a warm, damp towel and put the bowl in a warm place to rise for about 1 hour.
- While the dough is rising, combine butter, brown sugar and cinnamon in a small bowl until mixture is uniform. Set aside.
- On a floured surface, gently press the dough to form a rectangle. Roll the dough into a 24×12’ rectangle, about 1/4 inch thick.
- Spread the filling all over the dough. Roll up dough and cut into 12 equal sized rolls.
- In a lined 9×13 glass baking dish, place rolls in 4 rows of three, evenly spaced.
- Cover and let rise for about 30 minutes.
- Preheat oven to 350°F. Bake cinnamon rolls for about 18-20 minutes or until they’re golden brown.
- For the frosting, beat cream cheese, butter, powdered sugar and vanilla. Keep at room temperature until you’re ready to frost rolls. I like frosting the rolls while they’re still a little warm, but you can wait until they’ve completely cooled too. You’re the boss.
For the original recipe, check out Joy Food Sunshine HERE.
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