Few things feel more like home than the sweet aroma of cinnamon rolls fresh from the oven. These homemade delights combine fluffy dough, warm cinnamon-sugar filling, and thick cream cheese frosting for the ultimate holiday treat. The process takes a little patience as the dough rises, but the result is worth it. Serve them warm on a vintage transferware platter for a timeless touch that makes these rolls as beautiful to present as they are to enjoy.
Homemade Cinnamon Rolls
FOR THE DOUGH
1 cup Whole Milk
1 Tablespoon of Active Dry Yeast
¼ cup Hot Water (aim for 105 degrees. Use an instant read thermometer if needed)
1 tsp. Salt
⅔ cup Sugar
½ cup Canola Oil
4 cups All Purpose Flour
2 Eggs
FOR THE FILLING
6-8 Tablespoons of Softened Butter
⅔ cup Granulated Sugar
⅔ cup Brown Sugar
3 teaspoons Cinnamon
FOR THE CREAM CHEESE FROSTING
4 ounces Softened Cream Cheese
2 tablespoons Softened Butter
1 cup Powdered Sugar
1 teaspoon Whole Milk
3/4 teaspoon Vanilla Extract
Directions
Begin by making the dough. Measure out the hot water into a bowl or glass measuring cup and add the yeast. You can add about 1 tsp. sugar in order to help activate it. Heat milk (microwave is great) for about 30-40 seconds until warm. Pour into a mixing bowl and add in canola oil, sugar, and salt. Mix in the first cup of flour, then beat in eggs. Stir in the yeast mixture (will be frothy). Mix in remaining flour about 1 cup at a time. You will use a total of approximately 4 cups flour, but adjust accordingly. You want the dough to be somewhat sticky and not overly soft. On a floured surface knead the dough. Place in a lightly greased mixing bowl and let it rise. I preheat the oven to 150 degrees and then turned it off before putting in dough. This will help the dough rise quickly. While dough is rising you can prepare the frosting and filling (this can also be done ahead of time), and grease a 12x18 baking sheet (you might need 2).
For the filling simply mix the sugar, cinnamon, and brown sugar. For the cream cheese frosting, blend together ingredients with a mixer.
Once dough has doubled in size (about 30 minutes-1 hour), roll out onto a lightly floured surface. You will want to make a large rectangle (approximately 20 x 14 inches). Using a rubber spatula, spread softened butter over all the dough. Generously sprinkle the cinnamon/sugar mixture over butter until entire rectangle iis covered. Roll up the dough as tightly as possible into a log (it won’t be perfect and that’s ok!). Mark the center of the log with a sharp knife and make 9 evenly spaced markings on each side. Use a sharp dough cutter to slice through at each marking. The goal is to make approximately 20 even dough pinwheels. Again, we aren’t striving for perfection, and they will still be delicious. Nestle rolls closely together in prepared baking sheet and let rise a second time (approximately 30 minutes). Place under warm oven lights to aid with the rising and preheat oven to 400 degrees. Placing a slightly damp dish towel over rolls will also help. Once the dough is done rising (rolls have thickened, almost to the point of doubling in size) bake for approximately 15 minutes. Check the oven after 12 and see if they need a few more minutes. You want them evenly browned and not overly doughy. Once you remove them from oven you can immediately frost the rolls (give them a nice thick layer). Arrange them on a pretty platter such as the Vintage Transferware Serving Platter or cake stand. Now for the best part….enjoy!
