Ingredients: |
Ingredients: 3-1/2 c. warm water
3/4 c. sugar
2 Tbsp. active dry yeast
3 eggs
1/2 c. melted coconut oil
1 Tbsp. salt
10-11c. unbleached flour
FILLING INGREDIENTS:
10 Tbsp. butter, divided
1-1/3c. brown sugar, divided
2 teaspoons cinnamon, divided
FROSTING INGREDIENTS:
1 c. butter, softened (two sticks)
8 oz. softened cream cheese
1 Tbsp. milk
5 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. almond extract (if you like it)
1/4 tsp. salt
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Directions: |
Directions:1. In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
2. Add eggs, oil, and salt. Mix. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
3. Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
4. Cover the dough and let it rise 10 minutes. Preheat the oven to 375°F.
5. Dump the dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
6. To each half, spread 1/2 of the butter, and evenly sprinkle half of the cinnamon/brown sugar mixture.
7. Tightly roll the dough up into one long snake. Using dental floss, or thread, cut the dough into 16 even slices per dough snake. (Discard the ends)
8. Onto two greased jelly roll pans, evenly layout all cinnamon roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
9. Bake at 375°F for 14-15 minutes.
10. For the frosting: Using a stand mixer or hand mixer combine butter and cream cheese. Beat together for 2 minutes until light and fluffy. Then add milk, vanilla, almond extract, salt, and powdered sugar. Mix to combine. Spread over cooled rolls. |
This recipe for AMBERS KITCHEN CINNAMON ROLLS is from