Homemade Cinnamon Rolls
Ingredients
- ½ cup milk
- ½ cup water
- ¼ cup butter
- 3 cups unbleached all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 (.25 ounce) package rapid-rise yeast
- 1 large egg
- ¼ cup butter, softened
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 2 cups confectioners' sugar
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Instructions
- Gather all ingredients.
- To make the cinnamon rolls: Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
- Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
- Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together.
- Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
- Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough.
- Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough.
- Roll up from the short side; cut into 12 even rolls.
- Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight. When ready to bake: Preheat the oven to 375 degrees F (190 degrees C).
- Bake cinnamon rolls in the preheated oven until golden, about 17 minutes.
- Meanwhile, make the icing: Beat cream cheese, 1 tablespoon butter, milk, and vanilla extract in a bowl with an electric mixer until creamy; slowly mix in confectioners' sugar until smooth.
- Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes.
- Cover the tops of the rolls with icing.
Source
Original recipe: View Original