If you've ever dreamt of waking up to the irresistible aroma of freshly baked cinnamon rolls, this recipe is your golden ticket. These classic cinnamon rolls are a warm, cozy treat, perfect for breakfast or brunch. They strike the perfect balance between fluffy dough and sweet cinnamon filling.
The foundation of these cinnamon rolls is the all-purpose flour, which creates a soft and tender dough. Active dry yeast is the key to that lovely rise, giving the rolls their fluffy texture. Warm milk activates the yeast, while sugar adds sweetness. Unsalted butter is used twice; softened in the dough for richness and melted for spreading, enhancing the flavor. A touch of salt balances the sweetness and brings out the flavors. The egg adds structure and helps the dough rise beautifully. In the filling, brown sugar and ground cinnamon create a sweet, spicy blend. Optional raisins and chopped walnuts add a chewy and crunchy contrast. For the glaze, powdered sugar, cream cheese, and butter create a smooth and creamy topping, while vanilla extract provides a hint of warmth. A splash of milk helps achieve the perfect drizzling consistency.
These cinnamon rolls are delightful on their own, but for a complete breakfast experience, pair them with a fresh fruit salad or a smoothie. They're also decadent with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
Begin by mixing the warm milk and active dry yeast in a large bowl. Let it sit for about 5 minutes until it becomes frothy. This step ensures that your yeast is active and ready to work its magic.
To the yeast mixture, add sugar, softened butter, salt, and egg. Mix everything together until well combined. Gradually add the flour, stirring continuously until a soft dough forms. It should be slightly sticky but manageable.
Transfer the dough to a floured surface and knead it for 5-7 minutes. You’re looking for a smooth, elastic texture here. Once kneaded, place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size, which should take about an hour.
Once risen, roll the dough out on a floured surface into a 16x12 inch rectangle. Brush the surface generously with melted butter. Sprinkle the brown sugar and ground cinnamon evenly over the butter. If you’re adding raisins and walnuts, now’s the time to sprinkle those on as well.
Carefully roll the dough up, starting from the long edge, into a tight log. Using a sharp knife or dental floss, cut the log into 12 even slices. Arrange these slices in a greased baking dish, cover them, and let them rise again until doubled, about 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they’re a beautiful golden brown. While they bake, prepare the glaze by mixing powdered sugar, cream cheese, butter, vanilla extract, and a few tablespoons of milk until smooth and creamy.
Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over them. Serve warm, and enjoy the fruits of your labor!
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