I love cinnamon rolls, but not just any cinnamon rolls. I like them to be a little gooey, not dry. I like brown sugar in the middle instead of white sugar. That makes them more juicy. I need cream cheese frosting. Yes, need.
So, I needed to come up with a recipe that encompassed all those things. There are many good recipes out there, but this one is perfect for me. If you’re like me, you’ll absolutely love these. Oh, and you can make these in about an hour. Win!
Make these for your family on Saturday. They will worship at your feet.
I have a great hot chocolate recipe to go with these rolls. I’ll share that next week!
Now, I don’t have detailed pictures yet for this recipe. That just means I’ll have to make them again so I can document the process. I’m willing to do that for you.
Here are my notes about these rolls:
– They can be made overnight. Prepare the recipe up to the point of slicing and placing on a baking sheet, then put them in the fridge to raise overnight. If you make them this way, they will raise quite a bit and you may have huge rolls. I don’t think that’s such a bad thing.
– As I said, use brown sugar if you can. It helps created this nice juicy filling that complements the bread.
– Wait a few minutes after you take the rolls out of the oven before frosting them. If you frost them while they’re really hot, the frosting will melt and get lost. Put an initial layer of frosting, then wait till they cool some more before adding the final amount you like.
- 3½ cups warm water
- ¾ cups sugar
- ½ cup oil
- 6 tablespoons yeast
- 1 tablespoon salt
- 3 eggs
- 10½ cups flour
- 1 cup butter, softened
- 2½ cups packed light brown sugar
- 5 tablespoons ground cinnamon
- ½ c. Butter
- 6 oz cream cheese
- 1 tablespoon vanilla
- 4 c. Powdered sugar
- Note: Recipe may be halved. If making 12, use 2 eggs, and approx. 6 cups of flour. Unless making overnight rolls, these should only take about an hour to make, start to finish.
- In a stand mixer, combine water, sugar, oil, and yeast and let sit for 15 minutes.
- Add salt, eggs and flour and knead with dough hook (or by hand) for 10 minutes. Dough should pull away from sides, but may stick to the bottom of the mixer bowl.
- Let dough rest for 10 minutes. Put about 1 tablespoon of vegetable oil on the counter or cutting board.
- Divide dough in half. Press one half out into a large rectangle. Spread with half of butter, half of brown sugar, and half of cinnamon. Roll up tight, but not too tight.
- Divide into 12 rolls and place on greased or parchment lined cookie sheet. Repeat with other half of dough.
- *For overnight rolls, cover with plastic wrap and put in refrigerator overnight. Take out of fridge about 1 hour before desired bake time. Rolls will rise in the fridge, and even more as they come to room temperature. Bake for 12-15 minutes at 400 degrees. Turn the pan once during baking. Immediately after removing from the oven, frost with a little of the frosting. It will melt into the rolls. After they have cooled slightly, frost again with desired amount.
- To bake immediately, let rise until desired size. Because of the amount of yeast, these rise quickly. Bake for 12-15 minutes at 400. Turn the pan once during baking.
- Frost with a little of the frosting. It will melt into the rolls. After they have cooled slightly, frost again with desired amount.
- To make frosting, place butter and cream cheese in stand mixer and beat for 1 minute until combined. Add vanilla and 3 cups of powdered sugar. Beat for 3 minutes. Check for your desired consistency, and add one more cup of powdered sugar if needed. (I used all 4 cups).