HOW TO MAKE CINNAMON ROLLS

How to bake the “Best Cinnamon Rolls

Tateosian

You’ll Ever Eat.” This recipe can be found on the Ambitious Kitchen website. By Wavy

Warm milk to around 110 degrees F. Transfer milk to an electric mixer bowl and add yeast. Then add sugar, egg, egg yolk, and melted butter. Mix until well before stirring in flour and salt until a dough begins

Place dough hook on electric mixer and knead on medium speed for about 8 minutes. It should form a slightly sticky ball. Add 2 tablespoons more bread flour if too sticky. Transfer dough ball to a well-oiled bowl and cover with plastic wrap and a warm towel. Allow dough to rise until doubled in size (1-1.5 hours).

After dough has risen, transfer it to a well-floured surface. Ro ll out into a 14x9 inch rectangle. Spread softened butter over dough.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle and rub the mixture on the buttered dough.

Preheat oven to 350 degrees F, and bake uncovered cinnamon rolls for 20-25 minutes. Allow them to cool for 5-10 minutes before frosting.

Tightly roll dough up, starting from the 9-inch side, making sure to seal the edges of the dough. Roll until the end or the cinnamon mixture is gone. Cut into 1 inch sections. You should get 9 large pieces. Place cinnamon rolls in a greased (or lined with parchment paper) 9x9 inch baking pan. Cover again and let rise again for 30-45 minutes.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

FOR THE ICING:

Made to be poured over the cinnamon rolls right after they come out of the oven.

4 oz softened cream cheese

3 tbsp softened butter

¾ c powdered sugar

½ tsp vanilla extract

Use toothpicks to keep the plastic wrap from touching dough while rising!

Add cinnamon to the icing for extra flavor!