Cinnamon Rolls

Cinnamon Rolls isn’t a dish where you can just throw ingredients together and hope for the best (ironically, how I cook most things). This recipe, which was taken from laurainthekitchen.com and perfected by our Assistant Graphic Designer, requires a good amount of patience and diligence, so feel free to kick out any and all annoyances from your kitchen (kids and siblings included), prepare your measuring cups, listen to some soothing music, and start baking!

Ingredients

1 package dry yeast

¾ cup whole milk (fresh)

¼ cup granulated sugar

¼ cup water, warmed up to 115C

¼ teaspoon vanilla extract

1 egg

1 teaspoon salt

¼ cup unsalted butter, melted

4 cups all-purpose flour

¼ cup melted butter (to brush over the top before baking)

For the filling

1/3 cup unsalted butter, at room temperature

¾ cup brown sugar

¼ cup granulated sugar

1½ tablespoon ground cinnamon

For the glaze

¼ cup cream cheese, at room temperature

1 tablespoon butter, at room temperature

1 ¼ cups powdered sugar

½ teaspoon vanilla extract

3 to 4 tablespoons warm milk

Directions

1. In a small bowl, combine warm water and one teaspoon of granulated sugar, sprinkling yeast over the top and let sit for about five minutes 2. In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter, then add two cups of flour and water, vanilla and yeast mixture, and mix until all ingredients are incorporated

3. Slowly add two more cups of flour; turn the speed up to medium and let it mix for about five to seven minutes or until you have a smooth dough 4. Oil a large bowl with vegetable oil and set aside; take the dough out of the mixer and pull it together with your hands to form a ball before placing it in the oiled bowl and greasing the top of the ball of dough with a little vegetable oil; cover with plastic wrap and place it in a warm spot to rise for about two hours 5. In a small bowl, mix together brown sugar, granulated sugar and cinnamon, then set aside

6. When the dough has doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle; spread soft butter over the top and sprinkle the sugar and cinnamon mixture evenly

7. Starting from one of the long ends, tightly roll the dough into a jelly form; cut into 14 to 16 even slices and place them cut side down in a well buttered 9x13 baking pan; cover with plastic wrap and put back into a warm spot to rise for another 1½ hours 8. Meanwhile preheat your oven to 350F 9. Once risen, brush the tops with melted butter and bake for about 30 minutes or golden brown 10. While the cinnamon rolls cool, prepare the glaze by mixing all the ingredients into a bowl except for the milk; once the cream cheese is all mixed, slowly add milk until you get a runny glaze consistency; pour glaze over cinnamon rolls immediately

Rolling tips: When we say ‘tightly roll the dough’, we mean it! Otherwise cutting it will be hell if it’s just a little loose (speaking from experience).