Cinnamon rolls are one of the desserts I rarely eat. I didn't grow up eating the Pillsbury Cinnamon Rolls... you know the ones that you twisted, popped, baked and covered with the weird tube icing??? Those are delicious in that really bad for you way.... BUT it occurred to me recently that I've never made my own from scratch..and everything is better when made at home, so here we are!
After scouring the interweb for a recipe that looked legit enough..I settled on this one from DivasCanCook.com....sassy. I chose this one mainly because there was a lot of ingredients, a lot of steps and of course, buttermilk. Nothing says fluffy like buttermilk. When I took my first bite, I knew this was the IT recipe. HOLY ROLLS! The recipe below makes 12 cinnamon rolls, I made a half batch :)
MAKES 12 ROLLS
RECIPE ADAPTED BY DIVAS CAN COOK
⅓ cup very warm water
- 2¼ t. active dry yeast
- ¼ t. sugar
- ½ cup sugar
- ⅓ cup buttermilk (room temperature)
- ½ cup milk (room temperature)
- 6 TB butter, melted
- 2 TB coconut oil, melted
- 1 TB vanilla extract
- 2 eggs, slightly beaten
- 1 t. salt
- 1 t. baking powder
- 4 cups all-purpose flour, sifted (may need more or less)
- 1 cup brown sugar
- 1 TB cinnamon
- ½ cup butter, melted
- 4 oz. cream cheese, softened to room temperature
- ¼ cup butter, melted
- 2-4 tablespoons milk
- 1½ cups powdered sugar
- ½ t. vanilla extract
- pinch of salt
1. Gently mix together water, ¼ t. sugar, and yeast. Let mixture sit for 10 minutes until foamy.
2. Pour yeast mixture into a large bowl and add in ½ cup sugar, buttermilk, milk, melted butter, coconut oil, vanilla extract and eggs. Mix until combined, then add salt and baking powder.
3. Add in flour 1/2 cup at a time, until the dough forms into a ball and then using your hands work into a round shape making sure you have enough flour on your hands and in the mix so it's not sticking everywhere. Once you have a nice soft round of dough, place in large slightly greased bowl and cover with plastic wrap. Let rise in a nice warm spot for about 1 hour or until dough doubles in size.
4. Once the dough has doubled in size remove from bowl and place on well floured surface. I usually use my counter, or large wood cutting board for easier clean up.
5. Knead the dough gently for a minute or so and roll out into a large rectangle about 1/4 inch thick. B
6. Brush the dough with melted butter and a touch of vanilla extract.
7. Mix together your brown sugar & cinnamon and sprinkle onto your dough making sure to evenly cover the surface.
8. Brush with MORE BUTTER and sprinkle remaining cinnamon sugar mixture.
9. Tightly roll up your dough into a long log (crease side down) and slice 1 1/2 inch pieces..or bigger if you wanna go for mega rolls. Place the rolls in a greased baking pan all together nice and cozy. Feel free to arrange them in the middle of your pan, they may expand out to the edges like mine did.
10. Cover with plastic wrap and place in a warm spot to rise while you preheat oven to 350 F. Bake for 20-25 minutes or until the edges are lightly golden and your home smells amazing.
11 . While your rolls are baking, mix up your glaze by combining room temperature cream cheese, butter, milk, confectionary sugar, vanilla and dash of salt. I also added a sprinkle of cinnamon to my glaze to give it that nice specked look. Mix with hand mixer, kitchen aid, or your big muscles until whipped up smooth and creamy.
12 . Once your rolls are done, remove from oven and cool for a few minutes and then smother on the glaze and eat eat eat!