I have perfected these cinnamon rolls over the past year by practicing repeatedly. I have made these more times than I can count and they’ve been a hit every time! Not tooting my own horn, but I think the recipe was very easy to follow, which helped make these become the success that they are.
And with the Holidays coming, cinnamon rolls make the perfect, festive treat/breakfast!
The night before I decide to make these I leave 500g of butter and 1 8oz package of cream cheese out on my counter to soften. I also use Instant Active yeast packets, which have been the easiest for me to use when making anything rise.
Full recipe found on Pinterest here: http://www.letsdishrecipes.com/2015/01/best-ever-cinnamon-rolls.html
You begin by preparing the yeast/dough. You gradually add flour to a sugar, milk, eggs, and yeast mixture.
Add the flour 1 cup at a time until dough forms and flour is all incorporated. The recipe calls for 5 1/2-6c of flour (it takes me 6c or more usually). The right consistency is when the dough is a little tacky but can be shaped (see below).
Let dough rise for 2 hours in a greased bowl covered with a kitchen towel or foil.
After the first rise, roll the dough out like below:
Cover in brown sugar-cinnamon mixture:
Roll tightly and evenly. Then slice the rolled dough in sections (you should be able to get 16 rolls)…I use a spatula’s edge for this part.
Let the rolls rise another hour in your baking pan:
And then bake until golden brown (20-25 minutes)!
I make the cream cheese glaze while the rolls are baking in the oven. I also don’t glaze the cinnamon rolls until they are ready to be eaten in order to preserve their freshness.