The Ultimate Cinnamon Roll Recipe

Have you been disappointed by dry, bready cinnamon rolls after thinking, "Oh my gosh, this looks amazing, and I can't wait to eat it?" So have I. But today, we're going to solve this problem with the ultimate cinnamon roll recipe. These are soft, pull-apart-like clouds of amazingness. You're going to fall in love with them, I promise, so let's get started!

Ingredients
Dry Ingredients:
3 and 1/2 cups (420 grams) all-purpose flour
1 teaspoon salt
1/4 cup (50 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon cinnamon
Pinch of freshly grated nutmeg
1 package instant yeast (fast-acting)
Wet Ingredients:
1/2 cup sour cream
1/2 cup (120 ml) milk
1 tablespoon vanilla extract
1 egg
6 tablespoons unsalted butter, at room temperature
Filling:
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 tablespoon cinnamon
4 tablespoons room temperature butter
Cream Cheese Glaze:
2 tablespoons room temperature butter
4 ounces cream cheese
Pinch of salt
1 teaspoon fresh lemon juice
1 tablespoon vanilla extract
1 tablespoon milk
1/2 cup powdered sugar

Instructions
Mix Dry Ingredients: In the bowl of a stand mixer, add 3 and 1/2 cups of flour, 1 teaspoon salt, 1/4 cup of light brown sugar, 1/4 cup of granulated sugar, 1 teaspoon cinnamon, and a pinch of freshly grated nutmeg. Add a package of instant yeast. Whisk to combine.

Prepare Wet Ingredients: In a medium bowl, add 1/2 cup sour cream, 1/2 cup milk, and 1 tablespoon vanilla extract. Microwave in 30-second bursts until it reaches 110°F. Whisk in 1 egg and 6 tablespoons of room temperature butter until combined.

Combine Wet and Dry Ingredients: With the dough hook attached to the stand mixer, add the wet ingredients to the dry ingredients. Mix on low speed until the dough comes together. It should be tacky but not sticky.

Knead the Dough: Turn the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1.5 hours.

Prepare Filling: In a small bowl, mix 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, and 1 tablespoon cinnamon.

Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread 4 tablespoons of room temperature butter evenly over the dough and sprinkle with the cinnamon-sugar mixture.

Shape the Rolls: Starting from one long edge, tightly roll the dough into a log. Use dental floss to cut the log into 2-inch slices. Place the slices in a buttered 8x8 baking dish.

Second Rise: Cover the rolls and let them rise in a warm place for 1-2 hours, or cover tightly with foil and refrigerate overnight.

Bake: Preheat the oven to 350°F. Bake the rolls for about 30 minutes, covering with foil halfway through to prevent over-browning.

Make the Glaze: While the rolls are baking, prepare the glaze. In a food processor, combine 2 tablespoons room temperature butter, 4 ounces cream cheese, a pinch of salt, 1 teaspoon fresh lemon juice, 1 tablespoon vanilla extract, 1 tablespoon milk, and 1/2 cup powdered sugar. Process until smooth, adding more milk if needed for a spreadable consistency.

Glaze and Serve: Once the rolls are done baking, spread the glaze over the warm rolls. Let cool slightly before serving.

Enjoy these fluffy, buttery cinnamon rolls and let me know if they become your new favorite! If you liked this recipe, don't forget to like and leave a comment .

Created by : Preppy Kitchen