BEST cinnamon roll recipe
Really. I have never tasted a cinnamon roll recipe like this. And I have made quite a few different recipes, too! The rolls are huge – one is plenty adequate – and super moist. The centers, according to John, are still the best part: all gooey and dripping with filling. Before this recipe I had never used cream cheese in my glaze. I don’t think I will ever make roll glaze without cream cheese again. It is SOOOO good!
Ultimate Cinnamon Buns
from Cook’s Country – Dec./Jan. 2009
dough:
3/4 cup milk, heated to 110*
2 heaping tsp yeast
3 eggs, room temp.
4 1/4 cups flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 tsp salt
12 Tbsp (3/4 cup) butter, cut into chunks and softened
filling:
1 1/2 cups packed light brown sugar
1 1/2 Tbsp cinnamon
1/4 tsp salt
4 Tbsp butter, softened
glaze:
4 oz cream cheese, softened
1 Tbsp milk
1 tsp vanilla
1 1/2 cups powdered sugar
1. for the dough: adjust oven rack to middle position and heat to 200*. When oven reaches 200*, shut off. Line a 9″x13″ pan with foil, allowing excess to hang over pan edges. Grease foil and a medium bowl.
2. whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook [or by hand], mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix [or knead by hand] until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto smooth surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until double in size, about 2 hours.
3. for the filling: Combine brown sugar, cinnamon, and salt in a small bowl. Turn dough out onto a lightly floured surface. Roll the dough into a 18″ square, spread with butter and sprinkle evenly with filling. Starting with the edge nearest you, roll the dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. for the glaze and to bake: Heat oven to 350*. Whisk cream cheese, milk, vanilla and powdered sugar in a medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
One thought on “BEST cinnamon roll recipe”
Liz, what fascinates me about this recipe is the cornstarch in the dough-I’ll have to try it since your John was raving so. . . ! When Luke was in residency, Gabrielle would invite the residents over for breakfast after they had a night on call at the hospital. Her cinnamon rolls were the favorite-and yes, with cream cheese in the frosting!
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