Cinnamon Rolls

Temperature: 350°F – 15 minutes     Makes 12 rolls, 4-6 Servings

280g Flour/Bread Flour
1 tbsp sugar
1 tsp instant yeast
1 tsp salt
180 ml water (about a little less than 1 cup)
—- Mix all above ingredients in using a stand mixer or by hand until everything is incorporated
3 tbsp butter (room temperature is ideal but not needed)
—- Then add 1 tbsp of butter at a time and knead until dough is elastic
—- Roll the dough on a non-stick surface ie. silicone cookie sheet mat (so less cleanup and I don’t need to use additional flour) about 11×8


1/4 cup Soft (spreadable) butter
—- Spread the butter over the dough
2/3 cup brown sugar
1/4 cup sugar
1 1/2 tbsp cinnamon
—- Mix all three ingredients in a bowl and sprinkle all over the dough. Be very generous and make sure you don’t miss a spot.
—- Roll the dough into a log and cut it into 12 even pieces. Place in a baking pan
—- Let it rise until they double in size, about 1-1 1/2 hours then bake at 350°F for 20 mins
—- or you can place it in the refrigerator overnight and bake it the next day. Place the pan in the oven while it is pre-heating then bake for 20 mins.

You probably want to line the pan with parchment paper or foil inside. I used a cheesecake pan with a removable bottom, so the butter and caramel dripped onto the foil below. I just take the time to place all the buttery goodness back into the rolls….. 🙂

Cream Cheese frosting
4 oz Philadelphia Cream cheese (Do not substitute)
1-3 tbsp powdered sugar (I don’t like it sweet so I use less….)
1/2 tsp vanilla
1/4 tsp lemon juice
2-4 tsp milk/water (I like it a bit thick because it’s spreadable…plus it will melt further and get more goey once you place it onto the warm rolls.)


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