Ingredients: |
Ingredients: 1 cup milk
¼ cup butter
3 ½ cups all-purpose flour, divided
¼ cup granulated sugar
½ t. salt
1 envelope instant or “rapid rise” yeast (approx. 2 ¼ t.)
1 egg
Cinnamon-sugar filling:
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 T. ground cinnamon
¼ cup butter, completely softened
Cream cheese icing:
½ cup butter, softened
¼ cup cream cheese softened
1 ½ cups powdered sugar
1-2 T. milk (if needed)
Optional substitution: standard icing ingredients:
¼ cup butter, melted
1 t. vanilla
1 ½ cup powdered sugar
1-2 T. milk
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Directions: |
Directions:Combine milk and butter in microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Heat until butter is melted and milk is warm to the touch but not hot. In separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined. In bowl of stand mixer fitted with the dough hook, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.
Meanwhile, mix sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a flour work surface. Then, use a floured rolling pin, roll the dough out into a large rectangle, about 14 x 9 inches. Spread the softened ¼ cup of butter out evenly over the entire surface of the dough. Then, sprinkle evenly with the cinnamon and sugar mixture. Beginning at the long edge, roll up the dough. Trim off ends to make even. Cut into 12 pieces. Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
While dough is rising, make the icing.
When the rolls have risen, bake at 350 for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.
To make cream cheese icing: whisk softened butter and cream cheese together until combined. Whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
To make standard icing: whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. |
This recipe for 1-Hour Cinnamon Rolls is from