I don’t know about the rest of you, but I’m dealing with this isolation with carbo-loading, haha! I’m stress baking, which could be a problem since there’s a shortage of flour around here. For now, I’m just going to sit back with a plate full of these cinnamon rolls and pretend all is right with the world.
Tell me how you can go wrong with a fluffy, buttery cinnamon roll. It just cures everything.
I used to make The Pioneer Woman’s cinnamon rolls. Those are SO GOOD. I definitely still like those. But these are just so SOFT and they stay soft forever. Just a solid recipe.
I kind of tried an experiment this time. Normally, I fully make these the night before so that we can just wake up and eat cinnamon rolls for breakfast. This time I started too late and got tired and didn’t want to wait for them to bake and cool before I went to bed. So after I cut the rolls and put them in the pan, I just covered them and put them in the fridge to rise overnight. They turned out perfectly!
Then, the next morning, I preheated the oven and while the rolls sat out of the fridge. They rose perfectly in the fridge. I think I will always do this from now on! Makes it so much easier.
These are finished off with a whipped cream cheese frosting. I feel like cinnamon rolls deserve to have cream cheese frosting. They go together like peanut butter and jelly. It’s a must! I like to lighten it up a bit by folding in some fresh whipped cream. It just makes them that much more fluffy. You won’t be disappointed if you try it.
Cinnamon Rolls with Whipped Cream Cheese Frosting
Ingredients
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1 Tbsp sugar
- 1/2 cup sugar minus 1Tbsp
- 1 tsp salt
- 1/4 cup buttermilk room temperature
- 1 egg room temperature
- 1/3 cup oil
- 4 1/2-5 cups flour
Filling Ingredients
- 1 1/4 cup brown sugar
- 2 Tbsp cinnamon
- 2 Tbsp cornstarch
- 1/2 cup salted butter (8 tablespoons) room temperature
Whipped Cream Cheese Frosting Ingredients
- 8 ounces cream cheese
- 1/4 cup salted butter (4 tablespoons) room temperature
- 1 tsp vanilla
- 1 1/4 cups powdered sugar
- 1/2 cup heavy whipping cream
- 2 Tbsp powdered sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add water, yeast, and 1 tablespoon of the granulated sugar ( I measure the 1/2 cup sugar then take 1T from that.)
- Stir together, then let the yeast proof for about 5-10 minutes. When it's ready, it will be bubbly and frothy.
- In a separate small bowl, whisk together buttermilk, egg, and oil until well-combined.
- After the yeast mixture is bubbly , pour in the buttermilk mixture, remaining sugar, and salt, and mix together for 10-15 seconds.
- Pour in 2 cups of the measured flour, and mix on medium speed until everything is incorporated and smooth.
- At this point, switch out your paddle attachment with your dough hook. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and balls up unto the dough hook.
- Increase speed to medium and knead for 5 minutes. If it seems like it's too sticky, add more flour.
- The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.
- Transfer dough to a greased bowl, cover with a kitchen towel, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size. I like to heat my oven to 100 degrees, then turn it off, and place the dough in there for faster rising.
- Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
- Grease a 9×13 dish.
- Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface.
- Roll the dough out into a large rectangle, roughly 20×30 inches wide.
- Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched.
- Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. This can get the rolling pin really messy, but is necessary for the filling not to fall out after you've rolled it up.
- Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.
- Place rolls into your greased baking dish. Cover with a kitchen towel, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are touching each other.
- Bake in preheated 350 degree oven for 20 minutes, or until tops are golden brown.
Whipped Cream Cheese Frosting Directions
- While rolls are baking, prepare your frosting.
- In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy.
- Add vanilla and beat until combined.
- Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat until well incorporated.
- In a separate bowl, whip the cream and 2T powdered sugar until stiff peaks form.
- Fold it into the cream cheese mixture.
- Once the cinnamon rolls have come out of the oven and cooled down some, spread on the frosting. Serve warm or reheat before serving. ENJOY!!