I really feel like I’ve tried a lot of cinnamon rolls. These are my favorite. They’re the right amount of chewy and stretchy and yummy and full of buttery-cinnamon-goodness, oh and the cream cheese frosting YES. I love them so much. So so much.
Let’s make cinnamon rolls together...
begin by bringing 1 cup whole milk to a boil. Right when it reaches a boil, take it off the heat.
pour it into a mixing bowl
add 1/2 cup room temperature butter, cut up, into the hot milk.
next add 1/3 cup sugar, stir until dissolved.
pour in 2 3/4 tsp (one pack) of instant yeast. Let it sit for 10 minutes
crack in 2 room temperature eggs
pour in 4 cups of flour and 1/2 t salt. Knead with a dough hook for 10 minutes. (Hearing the dough slap around on the edges is a good thing)
after ten minutes turn off the mixer and pull the dough off the hook.
cover with plastic and put somewhere warm for 1 hour or until doubled. (To prep a warm place I usually microwave a mug of water, take out the mug and put the dough in the now very warm and humid microwave)
when the dough has doubled in size, take it out of its warm home.
place the dough on a floured counter
press it flat
fold the left side over the center
and the right side
fold the bottom up
and the top down
roll into about a 16” x 18” rectangle
make the filling: 1/2 c room temperature butter, 1/3 c brown sugar 2 1/2 Tbsp cinnamon 1/2 tsp nutmeg
stir to combine
dollop the filling over the dough. This helps to make sure you’re spreading it evenly.
spread it out. This is my favorite part. It’s so relaxing. Idk.
time to rolllll. Roll tightly. I roll the long edge bc I want to get more cinnamon rolls. If you want fewer but fatter cinnamon rolls, then roll the short edge.
roll slowly, making sure to tuck it hard so your roll is tight.
yay. Time to cut. Get a sharp knife and cut into about 16 rolls
place into a glass baking dish (the closer they are the taller they'll rise)
cover with plastic and let them rise for another hour OR put them in the fridge overnight and let them get to room temperature in the morning before you bake them.
Bake at 350° for 20-25 minutes. (Longer if you refrigerated them overnight and we’re too impatient to wait for them to get back to room temp.)
place 1/2 cup room temperature butter and 8oz room temperature cream cheese in a mixer bowl. Mix on medium speed Until creamy + smooth.
next add 2 cups powdered sugar
pull out the cinnamon rolls.
dollop half the frosting on them and watch it melt in
dollop the rest of the frosting over each roll
spread it around
look how melty and gooey... I'm not drooling you're drooling.
If you make this recipe take a photo and tag me @martinezmade_ or use the hashtag #martinezmade. Leave a comment here letting me know what you think! Thank you for reading!!