Cinnamon Rolls Recipe - What's For Din'? - Courtney Budzyn - Recipe 100

Homemade Cinnamon Rolls Recipe | How to Make Cinnamon Rolls

One thing I’m sure most people have in common is their love for cinnamon rolls. Am I right?! There is nothing like a warm ooey gooey cinnamon roll covered in a cheesecake frosting. Are you drooling yet? Me too. There are thousands of cinnamon roll recipes online and all of them are extremely similar! Sugar, flour, eggs…did I mention sugar? Even though this recipe is not mine, it is amazing! I found it a few years back and have never tried another recipe since! If it is good, why change it?! I know you will love this recipe for homemade cinnamon rolls just as much as I do! So go get in your kitchen boss!

Thank you so much for your support up to my 100th video! I truly appreciate each and every one of you and not one comment goes unread. I truly look forward to them! Also, I hope you don’t mind me having fun editing. I tend to get carried away with the songs that just fit so perfectly haha!

xoxo

KEEP AN EYE ON ME:

• INSTAGRAM:   / mrsbudzyn  
• FACEBOOOK: https://goo.gl/VYPIVs
• SNAPCHAT: CBUDZYN5
• GOOGLE+: https://goo.gl/h1bWyR

-------------------------------------------------

Subscribe for FREE: https://goo.gl/hSmR9f

-------------------------------------------------


| Ingredients |

Dough:
1 Cup Milk (115 Degrees F)
1 Package Active Dry Yeast
2 Eggs
1/3 Cup Butter, Melted
½ Cup Granulated Sugar
1 Teaspoon Salt
3 ½ - 4 Cups Bread Flour

Use this while baking:
½ Cup Heavy Cream

Filling:
1 Cup Packed Brown Sugar
2 Tablespoons Ground Cinnamon
½ Teaspoon Ground Nutmeg
1/3 Cup Butter, Softened

Frosting:
1 ½ Cups Powdered Sugar
4 Ounces Cream Cheese, Softened
¼ Cup Melted Butter
1 Teaspoon Vanilla Extract
2-4 Tablespoons Milk
Pinch of Salt

| Directions |

Dough:

In a measuring cup, combine warm milk, two tablespoons of the sugar, and yeast. Allow mixture to sit for 5-10 minutes until yeast is fluffy.

Once fluffy, add remaining sugar, salt, butter, and eggs. Whisk to combine and transfer to the bowl of standing mixer fitted with the dough hook attachment. Gradually begin adding the bread flour. Once the dough pulls from the sides of the bowl, turn out onto a flour surface and knead until smooth and slightly tacky NOT sticky. Add more flour if dough is still sticky.

Once smooth, place in a grease bowl, cover with a kitchen towel, and allow to rise until doubled in size. About 1 hour.

Filling:

In a medium bowl combine brown sugar with cinnamon and nutmeg. Set aside.

Assembly:

Preheat oven to 350 degrees F.

Roll out dough on a lightly floured surface into a large rectangle. Spread with melted 1/3 Cup butter. Sprinkle brown sugar and cinnamon mixture over the butter and spread evenly. Gently roll the dough into a log. Using dental floss or a serrated knife cut into 1 ½ inch thick pieces.

Place individual rolls into a greased baking dish, cover with kitchen towel and allow to rise again until doubled in size. About 40 minutes. *Hint: Place them near the warm oven to rise faster.

Frosting:

In medium bowl, whisk together powdered sugar, melted butter, cream cheese, vanilla, salt, and milk. Adjust the consistency of the icing by adding more milk to thin it out according to your liking.

Baking:

Bake rolls at 350 degrees F for 10 minutes. Remove them from the oven and pour several tablespoons of heavy cream over each roll. Return to oven and bake until golden brown on top. About 20 minutes.

Once golden, spread frosting over the warm rolls and enjoy!

Be sure to keep rolls refrigerated while not serving because there is milk in the frosting. Reheat to serve again!