Homemade Classic Cinnamon Rolls
These delicious Homemade Classic Cinnamon Rolls are the best thing you'll ever taste—seriously! Big, fluffy and smothered in a rich, but light cream cheese frosting.
Orchids + Sweet Tea
2 cups organic all-purpose flour (for dough)
3 cups artisan bread flour (for dough)
2 1/4 tsp rapid rise yeast (for dough)
1/2 cup + 1 tbsp brown sugar (for dough)
1 1/4 cup Organic Valley Whole Milk (for dough)
1/4 cup warm water (for dough)
1/4 cup Organic Valley Butter (for dough)
2 Organic Valley Large Eggs, room temperature (for dough)
1/2 tsp sea salt (for dough)
1 tsp ground cinnamon (for dough)
3 tbsp Organic Valley Butter, melted (for filling)
1/2 cup organic brown sugar (for filling)
1 tbsp ground cinnamon (for filling)
1/4 tsp ground nutmeg (for filling)
1/4 tsp ground ginger (for filling)
4 oz Organic Valley Cream Cheese, at room temperature (for glaze)
1 tsp vanilla extract (for glaze)
3 cups organic powdered sugar (for glaze)
2-4 tbsp Organic Valley Heavy Whipping Cream (for glaze)
3 tbsp Organic Valley Butter, softened (for glaze)
Start by combining the yeast and 1 tbsp brown sugar in the bowl of an electric mixer. Then slowly pour in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (it will become foamy when done right!).
Meanwhile, mix the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don't want the mixture to get too hot or boil! Set aside and let it cool until warm.
Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
Change "mixer head" to kneading accessory and/or knead dough by hand for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. If dough is too sticky, add 1 tbsp of flour at a time until texture is achieved.
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes. In the meantime, you can work on the filling.
Melt butter and set aside. In a separate bowl, combine cinnamon, nutmeg, ground ginger, and brown sugar and set aside.
Once the hour has gone by and your dough has risen (about double it's original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9"x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do.
Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. You can also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls. Place each roll into a large baking dish (lined with parchment paper).
Then place plastic wrap over the baking dish with rolls and let them rise again for another 20 minutes.
Once the rolls have doubled in size or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
While all the baking magic is happening, make the cream cheese glaze and set aside.
Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. If your glaze is too thick, add more heavy whipping cream 1 tbsp at a time. For more thickness add powdered sugar 1 tbsp at a time.
Remove the rolls from oven and wait 15-20 minutes until they completely cool. Then spread the glaze atop the rolls using a rubber spatula. Bon Appetite!