I’m going to post my recipe for what are, without contest, the Kick Assingest Cinnamon Rolls EVER. Because people are asking for it. So yeah.
I’m not a recipe snob or anything so I’ll share. You don’t even have to say please. NOW, I’m not going to treat you like a kindergartner and give you step by step photos because I’m going to assume you know how to bake. If you don’t know how to bake then feel free to ask me any questions you may have. Without further adieu.
KICK ASS BEST CINNAMON ROLLS EVAR
1 cup milk warm (110° F)
2 1/2 tsp. active dry yeast
1/2 cup sugar
1 tsp salt
2 eggs (at room temp)
1/3 cup butter melted
4 1/2 cup bread flour
Topping (what you put on before you roll up):
1/3 cup butter (softened)
1 cup packed brown sugar
1/4 cup white sugar
2 T cinnamon
(you may opt for 1 cup packed brown sugar and no white if you prefer)
FROSTING: (Yes, FROSTING).
8 oz pkg cream cheese
1/2 cup butter
3 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
splash of milk
Directions are given for a stand mixer (Kitchen Aid type). If you need to use a hand mixer the kneading portion will be done by hand.
Throw in your mixer the milk, sugar, yeast, salt. Let stand for 10 minutes (to activate yeast). Add in salt and butter. Blend in the flour 1/2 cup at a time (use the paddle for the first 2 cups then switch to hook). Keep adding flour until the dough is no longer sticky and then mix another 2 minutes. (Now here’s the kneading part… if you don’t have a stand mixer knead for 5 minutes. I like to think of this as a zen activity).
Grease a large bowl. Place the dough in the bottom of the bowl. Turn to coat. Cover with a damp towel and let rise in a warm place (I put it in the oven on 100* because well my over has a WARM setting. How brilliant is THAT?) until double (an hour to an hour and a half or you know longer if you *happen* to sit down on the sofa and fall sound asleep).
When doubled, punch down and let rest for about 10 minutes. Or 20 if your baby needs to nurse. Or 30 if you fall asleep again (not recommended).
Now the fun!
Flour a large flat surface (I use my kitchen table) and roll those suckers out. Make it a good foot or longer tall and at least 18 inches wide. The wider the dough the more “rolled” the rolls, if you get my meaning. Then spread the softened (or melted if you put it in the microwave and forgot) butter over the dough. Sprinkle sugar(s) and cinnamon (I don’t measure the cinnamon, because I’m a rebel). Then roll up jelly roll style and divide (and cut) into 12 equal parts (a serrated knife works best for this).
Place them in a greased 9×13 pan and let rise for another 30 ish minutes (until doubled-ish). Bake at 400* for 15 minutes. If you like you can invert these onto a cookie sheet before they cool so the gooey awesomeness can ooze all over the tops.
Before Baking:
Now mix up the creamy frosting of deliciousness by throwing the butter and cream cheese in the mixer, adding the vanilla and salt and then dumping in the powdered sugar a 1/2 cup at a time. Add a little milk to make it thinner if you like. NOTE: This frosting keeps in the fridge for a long time. I store it in the fridge and smear it on when the rolls are being served. Up to you.
After baking:
Go forth and bake.
