Can't decide? Check out my Pecan Sticky Buns too.
Dough with eggs or without ? The eggs add flavor and inhibit gluten formation resulting in breads with a softer crust and a tender crumb.
There are recipes that don't include eggs, but I prefer to use eggs in my dough.
Cinnamon Rolls with Cream Cheese Frosting
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Category
Breakfast
Servings
8 rolls
Cook Time
25-30 minutes
Ingredients
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1 cup warm milk (110 degrees)
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1 package active dry yeast (2 ¼ teaspoon)
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½ cup granulated sugar
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2 eggs, room temperature
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⅓ cup butter, melted
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4 cups all-purpose flour (or bread flour)
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1 teaspoon salt
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1/2 cup butter, softened
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2/3 cup packed brown sugar
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1/4 cup all-purpose flour
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3 T. ground cinnamon
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pinch of salt
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1/2 cup raisins
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1/2 cup chopped pecans
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4 oz. cream cheese, softened
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6 Tablespoons unsalted butter, softened
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1 ½ cup powdered sugar
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1 teaspoon vanilla extract
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pinch salt
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Milk if needed
Dough
Filling
Frosting
Directions
Dough
In a microwave bowl add milk, heat to 110 degrees. Sprinkle yeast and 1 teaspoon sugar and stir to combine. Set aside for 10 minutes until yeast foams.
Add milk mixture to the bowl of an electric mixer. Add sugar, eggs, and melted butter. Mix until well combined.
Next stir in flour and salt with a wooden spoon until dough begins to form. Place the dough hook on stand mixer and kneed dough until it release from the inside of the bowl. If dough is too sticky, add 2 tablespoons flour or until dough is not sticking to the bowl. Remove dough from bowl and shape into a ball. Place in a greased bowl, turning once. Cover and let rise until double in size (approx. 1 hour)
After 1 hour, punch down down and turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 14x9 inch rectangle.
Spread 1/2 cup softened butter over dough.
Combine brown sugar, 1/4 cup flour, cinnamon and salt and sprinkle over the butter.
Roll dough starring with 9-inch side and pinch the ends to seal. Slice the roll into eight - 1/2 inch pieces. Arrange pieces cut side up in a greased 9x13 baking pan. Cover loosely with plastic wrap and let dough rise until doubled in size about 30-45 minutes. Bake @350 degrees for 25-30 minutes.
If baking right away - Cover baking pan loosely with plastic wrap and let dough rise in a warm place until doubled about 30-45 minutes. Remove plastic wrap and bake in a 350° oven for 25-30 minutes or until lightly browned. If necessary to prevent overbrowning, cover rolls loosely with aluminum foil for the last 5-10 minutes of baking. Remove rolls from oven and cool for 1 minute before carefully inverting onto a plate or wire rack. Cool for 5 more minutes and again invert onto a serving platter. Frost rolls with cream cheese icing. Enjoy!
If baking the next morning - Cover baking pan loosely with plastic wrap. Refrigerate dough 2-24 hours. Uncover and let stand at room temperature for 30 minutes. Then allow the buns to proof until doubled in size (approximately 1 hour). Follow baking instructions above.
Cream Cheese Frosting
Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, if needed. Mixture should be spreadable consistency.
Spread the icing evenly over the warm cinnamon rolls.
Recipe Note
Notes: If using quick rise or instant yeast, you will not need to proof it before adding in the dough ingredients. If you use active dry yeast, you need to dissolve in milk until it foams before adding the rest of the ingredients.
For fast acting yeast, use Fleischmann’s Instant Yeast/Fast Acting. It helps rolls rise quickly and is the secret to fluffy, soft, moist texture.
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