How to Make Cinnamon Rolls

Hii Charlie, today I’m going to show you my favorite cinnamon rolls recipe. I always do this one in particular because it’s one of the easiest i know and the results never fail, also cinnamon rolls have a very special place in my heart it’s sort of my therapy I take so much pleasure doing them it brings me so much happiness so anytime I’m feeling down I make cinnamon rolls eat them while in front of Gilmore Girls while they are still hot and life is so much better. 

So anyways this the list of ingredients and a step by step explanation  

INGREDIENTS

• 480 mLwhole milk, warm to the touch

• 100g sugar(100 g)

• 8 tablespoons unsalted butter, melted

• 2 ¼ teaspoons active dry yeast

• 625g all-purpose flour, divided

• 1 teaspoon baking powder

• 2 teaspoons kosher salt

FILLING

• 165g light brown sugar

• 170g unsalted butter, softened

• 2 tablespoons ground cinnamon

FROSTING

• 115g cream cheese, softened and cubed

• 2 tablespoons unsalted butter, melted

• 4 tablespoons milk

• 1 teaspoon vanilla extract

• 120 g powdered sugar

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• -Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 37-43˚C. If any warmer, allow to cool slightly.

• -Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.

• -Add 500 g of flour to the milk mixture and stir with a wooden spoon until just combined.

• -Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.

• -Generously butter 23 cm round baking pans and set aside.

• -Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.

• -Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

• -Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.

• -Roll the dough out into a large rectangle, about 1 cm thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.

• -Spread the filling evenly over the dough.

• -Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.

• -Using unflavored dental floss, cut the log into evenly sized pieces, about 8 cm thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up to 3 months.

• -Preheat the oven to 180˚C.

• -Bake the cinnamon rolls for 25-30 minutes, until golden brown.

• -While the cinnamon rolls are baking, make the frosting: In a medium bowl, -whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.

• -When the cinnamon rolls are finished, let cool for about 10 minutes.

• -Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.

• -Enjoy!