This season is all about the comfort foods. I mean, mashed potatoes, cheesy casseroles, warm chowder…you get the picture, right? I thought, why not enjoy some cinnamon rolls, too? They are decadent and a total comfort food. A perfect treat, too.
However, before I start, I just want to introduce to you to a few new things around here! I finally got my own domain for Hearts In My Oven!! Which means you can now visit me at www.heartsinmyoven.com!! Don`t worry if you`ve saved my old recipes, it`ll just redirect you. But, please change your bookmarks or feeds, if you can. I know it`s a hassle, but since this blog is growing, I figured this is a smart move. Thank you!
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Okay, back to these great rolls…
I`m extremely excited about today`s post because I`ve been dying to make cinnamon rolls from scratch for over a year now. Unfortunately, homemade cinnamon rolls from scratch requires a huge time commitment…which most people cannot afford, including me. This is why I`ve made this cheat easy version before. Another reason I have avoided these is because of the yeast. I`m always afraid I`ll kill the yeast so my dough won`t raise. I`m not sure why I`m so afraid. I`ve worked with yeast twice now and I haven`t killed the yeast YET. But, there was one incident. Over a year ago, I used frozen bread dough to bake and the dough never doubled its size like it was supposed to. I mean, I wasn`t even working with yeast directly since the dough was premade, yet, after that failed incident, I just didn`t want to work with yeast-type dough for awhile.
A while ago, I decided to suck it up and face my fears working with yeast and commit to these delicious cinnamon rolls. I`m totally glad I did. You don`t even know how proud I was after making these!
I mean, look at all that cinnamony awesomeness!! These cinnamon rolls are pretty big. They`re the thick and big rolls you order at a bakery or purchase from the grocery store. I left some rolls unfrosted in the first picture so you can see. 🙂 Don`t pay too much attention to the small little one alone. That one is a special smaller one. All these rolls are rectangular in shape.
I`ll admit, it was hard for me to wait and be so patient while the dough was raising. I mean, I had to do it twice! The good thing about the down time is that I can clean up while the dough is raising. By the time I was done frosting these beauties it was nearing dark. I`m thankful it was summer, so the sun was still out at 6:30pm for me to take pictures.
The recipe is long, but if you ever have time to make these wonderful rolls, do try! They`re so good, you won`t regret the effort you had to put in to make them. Read my notes at the bottom of the recipe on ways to save some for later. I knew for sure I couldn`t allow myself to devour all 12 myself, as much as I wanted to… Haha. 🙂
§ ½ cup whole milk
§ 8 tablespoons unsalted butter
§ ½ cup warm water (110°F)
§ 2 ¼ teaspoons instant yeast
§ ¼ cup granulated sugar
§ 1 large egg
§ 2 large egg yolks
§ 1 ½ teaspoon salt
§ 4 ¼ cup all purpose flour , divided
Cream Cheese Icing:
§ 8 ounce cream cheese, softened
§ 2 tablespoons light corn syrup
§ 2 tablespoons whole milk
§ 1 cup powdered sugar, shifted
§ 1 teaspoon vanilla extract
§ ¾ cup dark brown sugar, packed
§ 3 tablespoons ground cinnamon
§ 1/8 teaspoon ground nutmeg
§ 1/8 teaspoon salt
§ ½ tablespoon unsalted butter, melted
– 1 small saucepan
– instant read food thermometer
– 2 large mixing bowls w/ electric mixer
– 1 large metal bowl
– 1 medium mixing bowl
– 1 small bowl
– plastic wrap
– 1 fine mesh sieve
– rolling pin
– 1 – 13x9inch baking pan
– parchment paper
– pastry brush
– unflavored floss
– plastic wrap
– rubber spatula