Cinnamon Rolls

These ooey gooey cinnamon rolls are so good and sweet you won’t want to share them with anyone but yourself! This recipe by Chelsweets remains the best breakfast and dessert snack I’ve ever had. And the best part about it is that it’s simple and includes a yummy Cream cheese icing. Click here for more details on the Recipe, or scroll down to get the immediate recipe below.

Dough:

1. Preheat oven to 200° F
2. In a large bowl, mix together flour, instant dry yeast and salt.
3. In another bowl, put milk, sugar, and butter in the microwave for 1 minute or until butter melts and mixture is warm, then stir.
4. With a standard mixer, use the dough whisk to mix together dry ingredients while slowly pouring in the milk mixture on medium speed. (If you don’t have a dough whisk or standard mixer, use a wooden spoon).
5. While it’s being mixed, add the egg and turn mixer down to a low speed just until a dough ball starts to form. Then on a medium to low speed, mix until it becomes more of a elasticity consistency.
6. If dough seems sticky when being mixed, add 1 additional tbsp of flour so that the dough doesn’t stick to the sides as bad.
7. Once it feels smooth and not sticky, you’ll know it’s ready.
8. When ready, stop the mixing and cover the bowl with plastic wrap and set aside for 10-20 minutes to make the filling.

Filling:

1. While the dough rests, in a medium sized bowl, combine butter, brown sugar, cinnamon and salt together until no lumps remain.
2. The mixture should have a thick, paste-like consistency
3. Once that’s done, set the bowl aside.

Rolling and baking the rolls:

1. once the dough has rested, turn the oven off (to proof cinnamon rolls later on) and take dough out of the bowl and place on a lightly floured surface and (with a rolling pin), roll out the dough into a large rectangle shape. it should be about 18×12 inches and 1/2cm thick.
2. Then, take the filling and spread it all over the top of the laid out dough in an even layer with a Spatula.
3. Now, to cut them into rolls, tightly roll the dough horizontally and cut into 9 equal pieces using dental floss or a serrated knife and place in a greased 8×8 inch pan.
4. Cover the rolls with tin foil and place into the oven to rise for 30 minutes until puffy.
5. Remove them for the oven and take the foil off, you should see that they’ve doubled in size.
6. Now, preheat the oven once again, But to 350° F.
7. Once the oven’s ready, place the rolls inside and bake for 26-30 minutes or until golden-brown.

Icing:

1. While the cinnamon rolls bake, in a medium sized bowl mix the cream cheese, butter, vanilla extract and salt with together (using a spoon or electric mixer).
2. Afterwards, integrate the icing sugar and heavy cream at a low speed until fully incorporated.
3. Once the rolls are done baking, let them cool for 10 minutes and spoon or drizzle icing over each cinnamon roll.
4. That’s it! Time to serve and enjoy!