When the holidays come around, my family loves to focus all their energy on holiday dinners. So much so, that on the morning of Thanksgiving and Christmas, no one eats. Maybe a bowl of cereal, if you’re lucky, but generally holidays mornings are a fend for yourself type of occasion. Well, a few years ago I decided, no longer. I wanted holiday mornings to be yet another time we could all look forward to. Hence the start of the Chukwu family mini brunch of fresh baked cinnamon rolls and Mimosas. Nothing gets the kitchen humming quite like these delicious, soft, and decadent treats. Not to mention, the sugar rush that these hot buns deliver has everyone cooking up a storm! Oh yeah, now we’re REALLY cooking.
ACTIVATE THE YEAST
These rave worthy cinnamon rolls start like most doughs start, by activating the yeast. In a small non-metal bowl pour ¼ cup warm water, 1 packet of active rise yeast, and 1 tsp. sugar. Double check that your water is not hot nor cold, it should be luke warm. If the water is hot it could kill the yeast and if the water is too cold the yeast may never activate. Obviously, neither of those options end with useable yeast. Once the active rise yeast is dissolved in the water and sugar mixture, allow to sit untouched until a nice even layer of foam is created. Your yeast is now activated, and the fun part begins.
Homemade cinnamon rolls with cream cheese frosting may sound like a big lift for a morning treat but trust me they are worth the work. And they do require a bit of work, at least 1 – 2 hours’ worth of mixing, waiting, and…a bit more waiting. That’s because, the most time-consuming stage of making homemade cinnamon rolls is the time dedicated to allowing your dough to rise. For that reason, I tend to prep my cinnamon rolls the night before, allow them to complete their second rise overnight, then bake the next day.
MAKING THE DOUGH
Next, in a saucepan heat milk, butter, and sugar over medium heat until butter is melted. Remove from heat and set aside. Using an electric stand mixer with a dough hook, mix flour, eggs, activated yeast mixture, and milk mixture. Continue to mix until dough is elastic, roughly 4 minutes. Remove the dough from the mixer and place on a clean and floured surface for kneading. Knead your dough for an additional minute or so then place in a large buttered bowl. Wiping the sides of the bowl with butter makes removing the dough from the bowl super easy. Alternatively, you can spray the bowl with non-stick cooking spray. Also take note that the dough will rise so avoid using a bowl that the dough fits snuggly in. Run a clean hand towel under hot water, squeeze out any excess water, then place the damp towel over the buttered bowl with dough. I have found that the added heat helps the dough rise quicker. Allow dough to rise for an hour.
STICKY CINNAMON FILLING
Once the dough is nearly double its original size, remove from mixing bowl and place on a cleaned and floured surface. Using a rolling pin, roll the dough into a flat and large rectangle. Smear the flattened dough with softened butter. Be sure that butter is smeared from end to end then sprinkle with all the cinnamon and brown sugar. The butter, brown sugar, and cinnamon will give your rolls that quintessential sticky filling. Starting from the long end of the rectangle shaped dough, tightly roll the dough inward. Continue to tightly roll inward until a large rolled log is formed.
PRO TIP: Throughout the dough making process you also want to take note of the temperature in your kitchen. I cannot tell you how many times my dough was slow to rise due to the cold room temperature. For this reason, when using metal or glass bowls I tend to sit my bowl of rising dough in a warm water bath to keep the bowl warm. Both metal and glass bowls retain heat very well but can also get really cold if the kitchen is cold.
Second Rise
Now it’s time to cut the cinnamon roll into individual rolls. It is recommended to cut your rolls using unflavored dental floss by sliding a foot worth of floss under the rolled dough log, then swiftly pulling the two ends of the floss together to cut the dough. Cut into ¾ to 1-inch slices. This step can be repeated to have perfectly shaped cinnamon rolls without the fear of squashing the dough. In a pinch, I have also used a sharp knife or a stainless-steel scraper. It gets the job done but your rolls won’t look as picture perfect. Place cut cinnamon rolls in a buttered baking dish. Try to arrange them slightly apart as they will rise and grow closer together. Cover the baking dishes with saran wrap and allow to rise for roughly 30 minutes. Bake cinnamon rolls in pre-heated oven of 400 for 15 minutes. Pay careful attention not to overbake them. Cinnamon rolls are done once they are golden brown.
Cream Cheese Icing
As the cinnamon rolls are baking, prepare your icing. In an electric mixer with a wire whip, mix softened butter, softened cream cheese, vanilla, salt, and powdered sugar. Continue to mix on medium speed until icing consistency is achieved. Once the cinnamon rolls have cooled, top with icing and enjoy!
Can you pre- prep your cinnamon rolls?
You sure can! If making the day before or within 48 hours, after placing the cut cinnamon rolls in a greased dish for the second rise, you can wrap with saran wrap and place in the fridge overnight. The next day, I allow the cinnamons rolls to sit out on the counter for about 30 minutes before baking. Alternatively, instead of placing in the fridge, arrange cinnamon rolls in a buttered freezer safe container with a lid. You can freeze pre-prepped cinnamon rolls in the freezer for up to 3 months. When ready to serve, thaw in the fridge overnight, allow to sit on countertop for 30 minutes, then bake!
How to store baked cinnamon rolls?
Baked cinnamon rolls can be refrigerated in a Ziploc bag or covered container for up to 3 days. When ready to eat, I just pop in the microwave for a few seconds, then enjoy. Want to keep for a bit longer? Baked cinnamon rolls can be placed in the freezer using a freezer safe plastic bag or covered container for up to 3 months. When ready to serve, simply allow to thaw then warm in a microwave or oven.
In addition to providing the perfect kick start to your holiday, these cinnamon rolls would also be an amazing addition to a weekend brunch or an any time sweet treat. Try this recipe with your family. Regardless of how big or small your family is, this is definitely a recipe that can get the whole family involved. The little ones love helping roll out the dough and frost the bun. Not to mention the decadent smell that wafts throughout the house will be sure to pile in a crowd. Perfect time to ask for an extra pair of hands loading up the dishwasher or setting the table.
I love serving my cinnamon rolls fresh out the oven with a strong Mimosa and lots of love! How did your friends and family enjoy this recipe?
Ingredients
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Cinnamon Rolls
- Cinnamon Filling
- Cream Cheese Icing
Instructions
- In a small non-metal bowl add warm water, active rise yeast, and 1 tsp. sugar. Allow the yeast to dissolve and form an even layer of foam. Set aside
- In a small sauce pan, heat milk, 1/3 cup butter, and 1/3 cup sugar over medium heat until butter is melted. Set aside and allow mixture to cool to touch.
- Using a standing electric mixer with a wire whip attachment mix eggs, milk mixture, ½ tsp. salt, and activated yeast on a low speed.
- Switch the electric standing mixer attachment to a dough hook and gradually add in 4 1/2 cups of all-purpose flour. Continue to mix for 4 minutes or until dough has an elastic like consistency.
- Transfer the dough to a cleaned and floured surface. Knead for an additional 2 minutes finally forming a large ball. Set aside. First Rise
- Wipe the inside of large bowl with butter or spray with nonstick cooking spray. Place the dough ball in the greased bowl.
- Using a clean hand towel, rinse the towel with hot water. Squeeze out the excess water and place the warm damp towel on top of the bowl with dough in it. Allow the dough to rise by allowing the bowl of dough to sit untouched for an hour. Do not leave the bowl by a window or near a draft.
- Once the dough has doubled in size, remove the dough from the greased bowl and transfer to a cleaned and floured surface.
- Using a rolling pin, roll the dough until a large flattened rectangle is formed.
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Smear the dough with ½ cup softened butter. The butter will become the base of your filling and should be spread from end to end.
- In a small bowl, mix cinnamon and brown sugar. Evenly spread the cinnamon and sugar mixture on the buttered dough. Once completed, the entire surface of the rectangle dough should be covered in butter, cinnamon, and sugar.
- Starting from the long side of the rectangle, roll the dough inward with tight rolls. Continue to roll until one large rolled log is formed. If the dough becomes to sticky to roll properly, sprinkle the surface or the dough with flour, as needed.
- Using non-waxed and flavorless dental floss, slide a foot worth of floss under the rolled dough log, then swiftly pulling the two ends of the floss together to cut the dough. Cut the dough log into ¼ to 1-inch slices or to the size of your preference.
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In a buttered backing dish of your choice, arrange cinnamon rolls slightly spaced apart.
Second Rise
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Cover the baking dish with saran wrap and allow to sit on the countertop for 30 minutes. Preheat oven to 400.
- Remove saran wrap from rolls and place in oven for 15 minutes or until rolls become golden brown. Do not overbake the rolls. Cream Cheese Icing
- Mix room temperature cream cheese, ¼ cup softened butter, vanilla, and pinches of salt in an electric mixer with a wire whip attachment on medium speed. Reduce speed and gradually add in powdered sugar. Continue to mix until icing consistency achieved, approximately 3-4 minutes.
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Once cinnamon rolls have cooled, top with cream cheese frosting and enjoy! Makes 20-24 cinnamon rolls (dependent on the size they were cut).
Notes
Essential Tools: Mixing bowl Large bowl 2 small bowls Small sauce pan Saran wrap Rolling pin Electric mixer with dough hook and wire whip Floss (noncoated & flavorless) Measuring cup: ¼ cup,1/3 cup, 1/2 cup,1 cup Measuring spoon: ½ tsp.,1 tsp., 1 Tbsp. Clean towel 9 in. nonstick cake pan or 8 in. nonstick square pan Rubber spatula
