There is nothing… and we mean NOTHING better than waking up Christmas Morning to the small of home baked Cinnamon Rolls ! Follow along as Mario makes the process look easy. If there’s ever been a year to attempt cinnamon rolls from scratch, this is it!
1/4C vegetable oil
2 Tbsp unsalted butter
1lb 4 oz flour (mix of bread and all purpose flour)
2 eggs at room temperature
1C light brown sugar
3/4 stick of butter at room temperature
1-1/2C Powdered Sugar
3oz Cream Cheese
4Tbsp Unsalted Butter
1tsp Vanilla Extract
1 oz heavy cream
DIRECTIONS: In a saucepan heat milk to 100 degrees. Add yeast, sugar, oil and butter. Allow to sit until yeast is activated and bubbly.
Pour yeast mixture into stand mixer fitted with dough hook attachment. Add flour, eggs and salt. Mix on speed 1 for 5 minutes and speed 2 for 5 minutes.
Turn out dough into an oiled bowl. Cover and rise until doubled in size.
Combine brown sugar and cinnamon for filling.
Make icing by beating powdered Sugar, Cream Cheese, Butter and Vanilla. Add heavy cream and mix until smooth.
Turn out dough onto flat surface that has been dusted with bread flour. Form into rectangle (approx 16”x21”). Spread butter over dough, leaving a small margin to seal when rolled. Sprinkle filling evenly over dough. Roll along the long edge. Take your time, rolling slow and tight.Use the heel of your hand to seal the end. Using a bench scraper or sharp knife, slice the log into 2” segments and arrange in a greased cast iron skillet.
(If you want, you can cover and refrigerate at this step overnight)
When ready to bake remove from refrigerator, and allow to rise until doubled in size. While rising, preheat oven to 400. Bake for 20-25 minutes. Allow to cool for a few minutes. Use an offset spatula to spread icing over cinnamon rolls. Enjoy