Decadent desserts: homemade cinnamon roll recipe

July 27, 2015

Your whole house will be infused with the aroma of these sweet delicacies as they're baking. Store-bought rolls can't do that. Cream cheese frosting is the perfect finishing touch.

Decadent desserts: homemade cinnamon roll recipe

Makes 16 rolls

  • 1 packet (8 g/1/4 oz) active dry yeast
  • 250 ml (1 c) warm milk (43°C to 46°C/110°F to 115°F)
  • 125 ml (1/2 c) sugar
  • 75 ml (1/3 c) butter, melted
  • 2 eggs
  • 5 ml (1 tsp) salt
  • 1 to 1.12 kg (4 to 4 1/2 c) all-purpose flourCinnamon filling
  • 175 g (3/4 c) firmly packed brown sugar
  • 30 ml (2 tbsp) ground cinnamon
  • 50 g (1/4 c, or 1/2 stick) butter, meltedCream cheese frosting
  • 125 g (1/2 c/1/2 stick) butter, softened
  • 350 g (1 1/2 c) confectioner's sugar
  • 50 g (1/4 c) cream cheese, softened
  • 2 ml (1/2 tsp) vanilla extract
  • 1 ml (1/8 tsp) salt1. In a large bowl, combine the yeast and the milk; stir until the yeast is completely dissolved. Add the sugar, 75 grams (1/3 cup) butter, eggs, salt and 500 grams (two cups) flour. Beat until the ingredients are smooth. Stir in enough remaining flour to form a soft, sticky dough.

    2. Lightly flour a work surface; lightly grease a large bowl. Turn out the dough onto the work surface and knead until the dough is smooth and elastic, six to eight minutes. Place in the prepared bowl, turning it to completely coat the surface of the dough with butter. Cover the bowl with a cloth and set in a warm, draft-free place to rise until doubled in size, about one hour.

    3. Prepare the filling: In a small bowl, combine the brown sugar and cinnamon until they are well blended. Lightly grease two 33 x 23 x five-centimetre (13 x nine x two-inch) baking pans; reflour the work surface.

    4. Punch down the dough and turn it out onto the work surface. Divide the dough in half. Using a rolling pin, roll each half into a 28 x 20-centimetre (11 x eight-inch) rectangle. Brush each rectangle with some of the melted butter. Sprinkle half the filling over each rectangle, leaving a one centimetre (1/2 inch) border around all the edges. Starting from a long side, roll up each rectangle, jelly-roll fashion, and pinch the seams together to seal. Using a sharp knife, cut each roll into eight slices. Place the slices, cut side down, in the prepared baking pans. Cover the pans and let rise until doubled in size, about one hour.

    5. Preheat the oven to 175°C (350°F). Bake the rolls until they are golden brown, 20 to 25 minutes. Remove the pans to wire racks and let the rolls cool for five to 10 minutes.

    6. Prepare the frosting: In a small bowl, combine the ingredients and beat until the frosting is smooth. Frost the warm cinnamon rolls and serve immediately.


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