WORLDS BEST CINNAMON ROLLS Apr 14 Written By Eleanor Debel https://www.youtube.com/watch?v=AX-d4h3xh5k PrintCINNAMON ROLLS Yield 6-8Prep time15 MinCook time20 MinInactive time3 HourTotal time3 H & 35 M Ingredients 1 cup whole milk, warm to touch 1 ½ tsp active dry yeast 1 tsp sugar ¼ cup sugar 2 large eggs 4 Tbsp melted butter 2 ¼ cups bread flour 1 tsp salt Cooking spray 2 Tbsp butter, softened to room temperature 1 Tbsp ground cinnamon ⅓ cup brown sugar Frosting: 4 Tbsp butter, at room temperature 4 oz cream cheese, at room temperature ¼ cup powdered sugar 1 tsp vanilla extract InstructionsTo a small bowl add the warm milk, active dry yeast and sugar. Gently stir then set aside for the yeast to activate and for the mixture to get nice and bubbly. To the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup of sugar, eggs and melted butter. Whisk on medium low speed to thoroughly combine. Add in the activated yeast and milk mixture and beat again just to combine. Add the flour and salt to the mixing bowl and stir together with a wooden spoon, taking care not to overmix. Remove the paddle attachment and switch to a dough hook. Knead the dough for 5-6 minutes until it’s smooth and pulls away from the bowl. Add 1 tsp flour if the dough remains too sticky to come together. ** alternatively you can knead the dough by hand on a clean work surface. Transfer the dough to a lightly oiled bowl and cover with plastic wrap and a towel. Let proof for 1-2 hours or until it has doubled in size. While the dough proofs make the frosting. Whisk together the soft butter, soft cream cheese, powdered sugar and vanilla until fluffy and spreadable. Set aside. Once the dough has doubled in size, punch down the down and turn out onto a clean, floured work surface.Stir together the cinnamon and brown sugar. Roll out the dough into a large rectangle shape about ¼ inch thick. Spread the 4 Tbsp of softened butter all over the rolled out dough, then sprinkle the cinnamon and brown sugar mixture all over the dough.Roll the dough from the shorter side into a single log. Cut the log into 8 pieces, about ½ inch thick each. Butter a 9x13 baking dish liberally with butter on all sides and the bottom. Place the cut rolls into the baking dish and cover with plastic wrap and a towel. Proof for 30 min to 1 hour until the rolls are puffed and enlarged. Bake in your preheated oven for 20 minutes. Remove from the oven, let cool for 5 minutes then slather all the baked rolls with all the frosting. Serve warm and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastdessert Eleanor Debel
WORLDS BEST CINNAMON ROLLS Apr 14 Written By Eleanor Debel https://www.youtube.com/watch?v=AX-d4h3xh5k PrintCINNAMON ROLLS Yield 6-8Prep time15 MinCook time20 MinInactive time3 HourTotal time3 H & 35 M Ingredients 1 cup whole milk, warm to touch 1 ½ tsp active dry yeast 1 tsp sugar ¼ cup sugar 2 large eggs 4 Tbsp melted butter 2 ¼ cups bread flour 1 tsp salt Cooking spray 2 Tbsp butter, softened to room temperature 1 Tbsp ground cinnamon ⅓ cup brown sugar Frosting: 4 Tbsp butter, at room temperature 4 oz cream cheese, at room temperature ¼ cup powdered sugar 1 tsp vanilla extract InstructionsTo a small bowl add the warm milk, active dry yeast and sugar. Gently stir then set aside for the yeast to activate and for the mixture to get nice and bubbly. To the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup of sugar, eggs and melted butter. Whisk on medium low speed to thoroughly combine. Add in the activated yeast and milk mixture and beat again just to combine. Add the flour and salt to the mixing bowl and stir together with a wooden spoon, taking care not to overmix. Remove the paddle attachment and switch to a dough hook. Knead the dough for 5-6 minutes until it’s smooth and pulls away from the bowl. Add 1 tsp flour if the dough remains too sticky to come together. ** alternatively you can knead the dough by hand on a clean work surface. Transfer the dough to a lightly oiled bowl and cover with plastic wrap and a towel. Let proof for 1-2 hours or until it has doubled in size. While the dough proofs make the frosting. Whisk together the soft butter, soft cream cheese, powdered sugar and vanilla until fluffy and spreadable. Set aside. Once the dough has doubled in size, punch down the down and turn out onto a clean, floured work surface.Stir together the cinnamon and brown sugar. Roll out the dough into a large rectangle shape about ¼ inch thick. Spread the 4 Tbsp of softened butter all over the rolled out dough, then sprinkle the cinnamon and brown sugar mixture all over the dough.Roll the dough from the shorter side into a single log. Cut the log into 8 pieces, about ½ inch thick each. Butter a 9x13 baking dish liberally with butter on all sides and the bottom. Place the cut rolls into the baking dish and cover with plastic wrap and a towel. Proof for 30 min to 1 hour until the rolls are puffed and enlarged. Bake in your preheated oven for 20 minutes. Remove from the oven, let cool for 5 minutes then slather all the baked rolls with all the frosting. Serve warm and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastdessert Eleanor Debel
