Gooey Goodness Can Be Yours

Who knew a cinnamon roll could spark a debate among readers and I proclaim the month of June: National Cinnamon Roll Month!

I’ll cover my thoughts on the tempting cinnamon roll hero in another blog, but because there are different opinions about the best, the softest, the fluffiest cinnamon rolls, here is my from-scratch recipe:

Ingredients

Dough

• 4 ½ to 5 cups, all-purpose flour
• 1/3 cup granulated sugar
• 2 packets of yeast (I use Fleischmann’s®RapidRise® Yeast
• 1 tsp salt
• 1 ½ cups water
• 6 tbsp unsalted butter
• 1 large egg

Filling

• ¼ cup unsalted butter (room temp)
• ½ – ¾ cup light brown sugar, packed
• 2 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temp
• ¼ cup unsalted butter, room temp
• ¾ – 1 cup confectioners’ powdered sugar
• 2 tsp vanilla extract

Instructions/Dough

1. In a large bowl, whisk 2 cups flour, sugar, yeast, and salt.
2. Combine water and butter (cut into tablespoon size pieces); heat in microwave 30 seconds until warm.
3. Add water mixture to dry ingredients; add the egg and stir with a wooden spoon.
4. Add 2 more cups of flour, mix. It will be thick and sticky.
5. Add ½ cup of flour and mix more; when it becomes difficult to stir, use your hands and knead the sticky dough.
6. Add another ¼ cup of flour; continue to knead. If the dough is still super sticky, add another ¼ cup of flour and knead into a ball to rest for 10 minutes (loosely covered).
7. Transfer dough to a lightly floured surface. Using floured hands, pat it into a rough rectangle shape; use a rolling pin to shape into approximately a 10×15 rectangle.

Instructions/Filling

1. Spread the softened butter on top; sprinkle brown sugar and cinnamon over it.
2. Using your hands, roll the dough into a 15-inch log; gently pat the ends into shape.
3. Gently cut with a knife into 12-even rolls and arrange in two lightly greased 9-inch round pans. Yes, the rolls can touch. Yes, they are large.
4. Place in a warm spot, cover with either towel/foil/plastic wrap to rise for 1 hour.
5. Preheat your oven to 350F; bake for 24-27 minutes until they are a light brown. Remove pan from oven and place on a wire rack.

Instructions/Icing

1. Use a handheld or stand mixer fitted with a paddle or whisk; beat the cream cheese on high until creamy.
2. Add the butter and beat until smooth. Add the confectioners’ sugar and vanilla until combined.
3. Spread the icing over the warm rolls.

Last instructions: Enjoy!

You can store rolls at room temp for up to 2 days; or covered in refrigerator for up to 5 days.