My favorite cinnamon roll recipe

My favorite cinnamon roll recipe 

Cinnamon rolls: warm, gooey, spiced heaven topped with sweetened happiness that just happen to be served warm and delicious. Cinnamon rolls are my absolute favorite dessert, and quite frankly: all that is right in the world. Ice cream is a close second, but there is something special about these sweet rolls that sets them apart from every other treat. 

A tradition & tackling my first yeast dough 
Ever since I can remember, Christmas meant waking up to warm and delicious cinnamon rolls. Even though I preferred actual Cinnabon from the mall at the time, there was something about baking them at home and having the house consumed with mouth watering aromas, that made them even more special. 

Somewhere after college graduation, getting my first job, and moving back home...I decided that I should take up baking. That all adds up right? Probably the natural order of things? I started with your basic vanilla and chocolate cake confections all adapted from recipes by my ABSOLUTE favorite baker/blogger Sally from Sally's Baking Addiction. 

After starting my own baking business during a lull of employment, I deemed myself a self-taught baker and was pretty proud of the product I was producing and selling. Sweet Rae's Cupcakes was a hit and my first holiday season was a huge success. 

After some time though, I did go back to working full time and put my business of baking on hold in order to grow my bank account, but promised myself I would come back to it later on in life. 

Over the years, I still hobby baked cakes, cupcakes, and things like that but instead of selling things I was comfortable with, I began been using my time to challenge myself with more intricate recipes like, babka, pies, breads, and of course, cinnamon rolls. 

Let's get down to business 
My favorite cinnamon roll recipe is adapted and inspired by guess who: miss Sally! I owe her so much. She has the ability to turn a fairly intimidating thing, like using yeast for example, into just another thing you know how to do...and do it well. 

Trust me when I tell you this: you can make these cinnamon rolls and they will be damn good, and dare I say it- better then the ones you get in the mall. 

Ingredients: 

For the dough: 

• 2 and 3/4 cups (345g) all-purpose flour, divided
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 packet instant yeast 
• 1/2 cup (120ml) water
• 1/4 cup (60ml) milk
• 3 Tablespoons unsalted butter
• 1 large egg

For the cinnamon filling: 

• 1 cup brown sugar, packed 
• 1/2 cup butter, softened 
• 2 1/2 tablespoons (strong) ground cinnamon

For the frosting: 

• 8oz ounces (450g) full-fat cream cheese, softened to room temperature
• 1/4 cup (115g) unsalted butter, softened to room temperature
• 3 cups (480g) confectioners' sugar
• 2 Tablespoons (30-45ml) heavy cream
• 1 teaspoon vanilla extract
• pinch salt

Directions 

1. The perfect dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
   

4. Prep the best part- the filling: Make sure your butter is soft and spreadable. Mix all ingredients together to make a paste. Sometimes I double all the ingredients above (besides the butter) if I am feeling like having really overstuffed rolls...but honestly who doesn't ever "feel-like" having these beauties ooze cinnamon sugar filling all the time?

5. After 10 minutes, roll the dough out in a 14x8 inch rectangle. Mine is never exact but I usually roll it out on a cutting board and use that as my guide. if it tears or gets stuck to your cutting board, that is okay. Just patch it and continue. 

6.Roll up the dough up as tight as you can- if you double stuff this may prove difficult! Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I usually use a clear pie dish, lightly covered in softened butter. I find that a clear dish allows you to keep a better eye on browning during the baking process. 

7. I prefer to let my rolls rise over night. All I do is cover them tightly with plastic wrap and let them rise in the refrigerator. In the morning, take them out of the fridge right away and remove the plastic wrap. I like to allow my rolls to fully come up to room temperature and wait as long as possible before baking them. I have found that the longer they have to sit the next day, the bigger and fluffier they become! 

8. After the rolls have doubled, or even tripled in size, preheat the oven to 350 degrees and bake for 25- 30 minutes. I usually cover my rolls with aluminum foil about 15 minutes into baking to avoid heavy browning. 

9. The creme dela creme- the frosting: I have found that if you call any frosting "cream cheese" frosting, it tends to turn people off. I think it is silly, but what I have found works best is to refer to it as "cheesecake frosting" and just watch the mouths water. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and cream. Beat for 2 minutes. Add the vanilla and beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet- I always does as I think it brings more depth to the sweet frosting.

10. Once lightly browned, pull your cinnamon rolls out of the oven and just bask in the beauty.

11. Immediately top the warm rolls with the prepared frosting and serve right away. I usually reserve some frosting so that people can add more for dipping purposes if they like! 

Rolls are best eaten the same day but can be kept in an air tight container in the refrigerator over night. I honestly don't think I have ever had leftovers though- honest.  

 Hungry yet?

I will be shocked if at least half of you don't try these out on this dreary weekend. After all, summer diets start next week after Memorial Day right? 

One again, i'd like to thank Sally for inspiring me to become the baker I am today. 

I am almost ready to re-open up the book of baking as my husband and I are creating a bakers oasis (separate from our main kitchen and living area) for me. I couldn't be more excited about it, and will be sharing progress pics on my Instagram page @melaraee. 

Here's to the next chapter, and if it includes baking tons of these delicious cinnamon rolls- then it ought to me a bright one.

**Recipe adapted from, Easy cinnamon rolls from scratch by Sally McKenney**