I’ve always vehemently stated that I don’t like cinnamon and I especially don’t like Cinnabon rolls….there’s something about the smell of them even that’s just too over powering and sickly sweet for my taste. But, by modifying this recipe, I was able to create a cinnamon roll just to my liking that isn’t too heavy or sweet…and I can officially say I’m a convert now!
- 1 cup milk
- 1/4 cup butter
- 3 1/4 cups flour (save the 1/4 cup for later)
- 1 packet instant or rapid rise yeast (not all packets have the same amount, so this should be about 2 1/4 tsps)
- 1 egg
- 1/2 cup sugar
- 1/2 tsp salt
- 1 cup light brown sugar (if you’re using dark brown sugar, use 1/2 cup of the brown sugar and 1/2 cup regular sugar)
- 2 Tbsp ground cinnamon
- 1/2 cup butter, completely softened
Cream cheese frosting:
- 1/2 cup butter, softened
- 1/4 cup cream cheese
- 1 1/4 cups powdered/icing sugar
- 1-2 Tbsp milk (if needed)
Preheat oven to 350 degrees F.
Heat the butter for about a minute in the microwave and add the milk. Stir them together until the butter is fully melted and the milk is mixed into it (keep heating at 20 second intervals if you still need to). Let the mixture sit for a bit until its just warm and not hot.
In a large bowl, mix the flour, yeast, sugar and salt. Add the milk mixture and one egg, and mix them. If you have a mixer with a dough attachment, use this to beat the dough, otherwise you can just use your hands like I did to knead the dough until it’s all combined.
Add the extra 1/4 cup of flour and keep kneading until the dough forms a ball and doesn’t stick to the sides of the bowl (you can add more flour if you need to). Continue kneading for a few minutes until it’s all combined.
Cover the dough with a damp cloth and let it sit for about 40 minutes to rise (it should about double in size).
After the dough rises, beat it down a bit so it’s easier to deal with. Sprinkle some flour on a cutting board, and then roll the dough into a ball and place it on the cutting board, sprinkling some more flour on top (you can use as much flour as you need to prevent the dough from sticking).
Start rolling the dough out into a square-ish shape, turning it over a couple of times while rolling to prevent one side from getting stuck to the board. Once you have your dough rolled out, you can add the cinnamon filling.
Mix the sugar and cinnamon in a bowl, and set it aside. Spread the softened butter all over the dough, and then sprinkle the cinnamon sugar mixture over it.
Roll your dough up, burrito style, and cut disks a few inches thick.
Arrange your rolls in a greased cake pan or pie dish, and bake for 15-20 minutes, until the tops of the rolls get golden and a little crusty. Let it sit for about 5 minutes, but don’t let it cool fully because the cream cheese frosting will melt into it better when it’s warm.
Cream cheese frosting:
For the cream cheese frosting, beat the softened butter and cream cheese until they’re combined. Add the sugar and continue beating until the mixture is smooth. If you feel like your frosting is too thick, add the milk but it’s not necessary. Spread or drizzle the frosting over your rolls…you can make it look pretty like the pictures in the original recipe, or just slather it on like I did!
Store in the refrigerator if you’re keeping them for a while, and warm them up in the microwave for a few seconds before serving to get the cream cheese melted again.