I love good cinnamon rolls! For years I have tried different recipes constantly tweaking them to make them just the way I like them. I look through several different cookbooks and compare the ingredients. I’ve had several flops over the years but I finally found the combination I was looking for! These cinnamon rolls are so soft and fluffy with lots of flavor. They are wonderful when they are warm out of the oven and still delicious the next day. You can make these with a traditional cinnamon filling or with raspberry preserves for something a bit different. The crucial ingredient is pouring the warm heavy cream* over the rolls before baking them.
(*The cream can’t be cold or too hot or it will affect the yeast)
If you want to split up the time you can put the cinnamon rolls covered in plastic wrap in the refrigerator overnight. Then in the morning do the second rising (you may need to give it a little more time since it will be colder). Then bake, frost and serve them warm.
These cinnamon rolls are perfect for holiday celebrations, brunch or anytime you want to spoil your family with something delicious!
Let me know if you try this recipe and what you think!
Enjoy!
Cinnamon Rolls
Ingredients
- 4 1/2 cups Flour
- 1 tbsp Instant Yeast
- 1/2 cup Sugar
- 1 cup Milk warmed
- 1 1/2 tsp Salt
- 2 Eggs room temperature
- 1/2 cup Butter melted
- 1/2 cup Heavy Cream warmed
Filling
- 1/2 cup Butter soft
- 1 cup Brown Sugar
- 2 tbsp Cinnamon
Alternative Filling for Raspberry Rolls
- 1/2 cup Butter soft
- 1/2 cup Raspberry Preserves
Cream Cheese Frosting
- 4 ounces Cream Cheese softened
- 1/2 cup Milk
- 1/2 tsp Vanilla
- 1/4 tsp Salt
- 3 cups Powdered Sugar
Instructions
- In a stand mixer, combine 2 cups of flour and yeast. Then mix in warmed milk. Let sit for 5 minutes to proof.
- Add sugar, salt, melted butter and eggs. Mix in the rest of the flour. Knead for 5 – 7 minutes. The dough will be soft and a little sticky but hold its shape.
- Transfer dough to a big greased bowl and cover with a towel. Let it rise for 30 minutes.
- Roll out dough into a 12" x 18" rectangle.
- Spread the softened butter all over the rectangle.
- For Cinnamon Rolls: Sprinkle the Brown Sugar & Cinnamon all over the dough.
- For Raspberry Rolls: Spread the Raspberry Preserves over the butter.
- Carefully roll up the dough into a long log. Then cut the dough into 12 even slices.
- Place the rolls in a 9" x 12" pan and put a towel over it. Let it rise for 20 minutes.
- Pour the warmed heavy cream all over the rolls after they are done rising and just before baking.
- Bake the Rolls at 375 degrees for 20 minutes or until they are cooked through.
Cream Cheese Frosting
- Using a stand mixer, cream the cream cheese.
- Add vanilla, salt and milk.
- Add the powdered sugar 1 cup at a time
- After the rolls come out of the oven spread the frosting on the warm rolls.
- Enjoy!
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