Five or six years ago I went on the quest for the perfect cinnamon roll. After trying half a dozen recipes I quickly learned that everyone wants something different in cinnamon rolls. For me, I like them chewy, a robust cinnamon flavor, and BIG! Think Cinnabon. Yeah, I know you can all taste it just by hearing the name.
I prefer cream cheese frosting, but adding a few tablespoons of maple syrup would take these babies to a whole new level.
My favorite time of year for cinnamon rolls is any cold season. Naturally, this makes it hard for the bread to be fluffy and rise well, so my favorite way to make these is by using the dough cycle in a bread machine.
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm milk
- ½ cup sugar
- 5 tablespoons butter
- 1 teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla
- 4 cups unbleached all-purpose flour
- ⅔ cup packed brown sugar
- 2 tablespoons cinnamon
- ¼ cup (4 tablespoons) butter, softened
- 2 cups powdered sugar
- 8 ounces cream cheese
- ¼ cup butter
- 1 tablespoon milk
- ½ teaspoon vanilla
- Pinch of salt
- Add milk, sugar, butter, vanilla and eggs into bread machine. Cover liquids with flour. Top with yeast and salt. Run on dough cycle making sure to check the dough consistency. You want it to be slightly tacky – ball forming, but still be able to touch it with a quick tap and not stick. (See notes for hand mixing instructions.)
- Preheat oven to 375 degrees.
- To make filling, combine the brown sugar and cinnamon in a bowl.
- Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
- Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. Let rise in a warm place until doubled in size.
- Bake for 15-20 minutes or until light golden brown.
- While the rolls are baking, combine the icing ingredients.
- Beat well with an electric mixer until fluffy
- Frost rolls once removed from the oven.
Mix milk, sugar, butter, vanilla and eggs with a whisk or a stand mixer.
Add flour (one cup at a time), yeast and salt.
Knead for about 5-7 minutes.
Place in a greased bowl, cover, and set aside to rest until doubled.
Dress it Up:
Add 2-3 tablespoons maple syrup to the icing.