Ultimate Cinnamon Rolls
The local bakery has nothing on these homemade ultimate cinnamon rolls. Choose either the traditional variety or a sticky caramel roll. Same dough, same process!
Servings: 32 rolls
Ingredients
For the rolls
- 2 cups water warmed to 110°-115°F
- ½ cup granulated sugar
- ⅓ cup neutral oil I prefer grapeseed or vegetable oil
- ¾ tsp kosher salt
- 2 large eggs
- 3 cups all-purpose flour
- 1 tbsp instant yeast
- 3 cups cake flour
- 4 tbsp unsalted butter room temperature
For the filling
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ tbsp ground cinnamon
Frosting (for 4 pans)
- 2 8-oz packages cream cheese
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 4 cups sifted powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp whole milk
Instructions
- In the bowl of a stand mixer combine the warm water, sugar, oil, salt, and eggs. Whisk to combine and break up eggs.2 cups water, ½ cup granulated sugar, ⅓ cup neutral oil, ¾ tsp kosher salt, 2 large eggs
- Add the all-purpose flour and yeast. Mix with the dough hook attachment until combined, 1 minute. Add 2 cups of the cake flour and continue mixing. As the dough mixes, add the remaining 1 cup of cake flour as needed, 1 tablespoon at a time, until the dough cleans the side of the mixing bowl and is smooth and elastic, 5-8 minutes.3 cups all-purpose flour, 1 tbsp instant yeast, 3 cups cake flour
- With the mixer running on medium-low speed, add the butter 1 tablespoon at a time until it is all incorporated.4 tbsp unsalted butter
- Remove the dough from the bowl and place in a greased clean bowl. Cover tightly and let rise in a warm place until doubled in size, 45-60 minutes.
- For the filling: Melt butter and set aside. In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk to break up brown sugar and ensure there are no lumps. Set aside.6 tbsp unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 ½ tbsp ground cinnamon
- Once the dough has doubled in size, punch down and divide into two equal pieces. On a well-floured surface, working with one piece at a time, roll out into a 16 x 18-inch rectangle.
- Brush 3 tablespoons melted butter over the dough. Sprinkle with half of the prepared filling mixture.6 tbsp unsalted butter
- Tightly roll up the dough, starting with a long side. Squeeze the seams together to seal. Cut the roll into 16 individual rolls. Place in greased pans or on parchment-lined baking sheets 3 inches apart for individual rolls. Cover loosely with plastic wrap and allow to rise until doubled in size, 45-60 minutes. Repeat with second portion of dough.
- While the dough is rising, preheat oven to 350°F.
- Once risen, bake the rolls in a preheated oven until golden brown, 14-18 minutes. Remove from oven. Cool for 10 minutes, remove from pans, and frost (instructions follow).
- For the frosting: In the large bowl of a stand mixer (or hand mixer), combine the cream cheese and butter. Mix on medium speed until incorporated. Turn to medium-high until smooth, airy, and no lumps remain, approximately 3 minutes. Add the powdered sugar, vanilla extract, and 1 tablespoon milk. Mix on low until the sugar has incorporated. Add remaining milk or more sugar to create a spreadable frosting.2 8-oz packages cream cheese, 12 tbsp (1 ½ sticks) unsalted butter, 4 cups sifted powdered sugar, 3-4 tbsp whole milk, 2 tsp vanilla extract
Video
Nutrition
Serving: 1roll | Calories: 307kcal