Well its the Monday after the holiday and I’m assuming many of us have had our absolute fill with leftovers from Thanksgiving dinner. I know I have! Its such a delicious holiday filled with love, thanks, and about 5 lbs of turkey and stuffing lol.
I’m the mood for something that doesn’t scream Thanksgiving dinner so today I would like to share my cinnamon roll recipe with you! Cinnamon rolls are absolutely delicious; for my family and friends they are definitely considered a treat. I have made this recipe more than a few times now and I think it is definitely time to share it!
My inspiration for making these cinnamon rolls came from pure foodie insanity! I kept seeing cinnamon rolls ALL OVER the place and I had to try them. My family can’t seem to get enough lol. This recipe may seem a bit overwhelming at first but I promise you its not. I think the two most important tips I can give you would be to first make sure to activate your yeast (I add a teaspoon of sugar and luke warm water) the water temperature has to be just right in order for this to happen and second when forming the roll make sure to roll the dough tightly (well as tight as the dough will allow it) this will ensure that the rolls remain together after the cutting process. If you decide to try this recipe please let me know how it turns out or tag me on Instagram and Twitter by using #crystalchanning to share your photos!
1 cup of Milk
1/4 cup Granulated sugar
1 tbsp Vanilla extract
1 tsp Salt
1/4 cup Melted butter
4 cups Flour
1/3 cup Butter room temperature or melted (I’ve tried it both ways)
3/4 cup Brown sugar
1/4 cup Granulated sugar
1 1/2 tsp Cinnamon
1 tsp All spice
1/4 cup Cream cheese
1 tbsp Butter
1 tsp Vanilla extract
1 1/4 cup Confectioners sugar
3-4 tbsp of Milk (room temperature or warm)
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix yeast, 1 tsp sugar, and luke warm water (about 1/4 cup) to a bowl and stir. Set aside and allow yeast to activate.
3. In a large bowl mix milk, egg, salt, sugar, and melted butter until well combined. Mix in half of the flour along with activated yeast mixture and vanilla. Make sure mixture is well combined before adding the remaining flour. Mix until dough forms.
4. Add a generous amount of oil to a bowl (just enough to oil the bowl) Remove dough from the bowl and form into a ball; add the dough to the oiled bowl and make sure the dough is also oiled. Cover the bowl with plastic wrap and allow to rise in a warm place for about 2 hours.
5. In a separate bowl mix sugars, cinnamon, and all spice together and set aside.
6. Once dough has risen punch in the middle to release air and roll out onto a floured surface. Roll the dough out into the size of a rectangle (about the size of a slightly bigger that 13×9 inch baking pan).
7. Spread the butter over the entire surface of the dough and sprinkle the cinnamon sugar mixture evenly over the dough. Begin tightly rolling one end of the dough to meet the other forming a cylinder shape or jelly roll.
8. Cut the dough into 16 pieces and place in a butter baking dish; cover with plastic wrap and allow to rise in a warm place for another 2 hours.
9. Butter rolls and place in oven uncovered to bake for 25-30 minutes. ( I also add a light sprinkling of brown sugar to the tops–optional)
1. Mix sugar, butter, and cream cheese until well combined. Add milk a little at a time until a glaze begins to form.
Add glaze to semi-cooled rolls, plate, and Enjoy!