Sticky Cinnamon Rolls w/ Cream Cheese & Honey Glaze

“A good cinnamon roll is one of those classic and sticky desserts or even as a snack where you pretty much feel guilty after having just ONE, but I personally see that as being the ultimate sign of a good and comforting sweet, not so? 

This recipe is sure to take all the great flavors, textures and combinations of a classic cinnamon roll and carry it to another level!”

Difficulty: ★★★☆☆

INGREDIENTS:

For the rolls:

3 cups plain white flour

1 cup of granulated sugar

1 tsp baking powder

1 packet of active dried yeast

1 tsp salt

1/4 cup of ground cinnamon

1 cup of milk

1/2 cup of melted butter

2 eggs, beaten

1 tsp pure vanilla extract

For the glaze:

1 cup icing sugar

1/4 cup milk

2 tbsp pure honey

1 tsp grated lemon zest

150g cream cheese

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METHOD:

Step One:

In a small saucepan, heat through the milk 1/4 cup of melted butter until lukewarm (the mixture should be warm enough so you can submerge your finger, but not hot enough so that it can scald you. This creates the perfect temperature for your yeast to activate). Pour in 1/2 cup of granulated sugar and add the packet of dried active yeast to the milk and butter mixture. Stir it for a couple seconds until combined, and set the mixture aside in a warm dark place for roughly 10 to 15 minutes until the yeast activates and the mixture becomes extremely foamy on top.

Step Two:

In a large mixing bowl, combine flour, baking powder, salt, and add your milk mixture from the previous step to the dry ingredients. Add the vanilla as well as one of the beaten eggs to the mixture and combine with a wooden spoon until a fairly sticky dough comes together (add a bit more flour if the dough is too wet, or add more milk if the dough is too dry).

Step Three:

On a well floured surface or counter-top, begin kneading your mixture so that it comes together into a smooth and elastic dough with all of the ingredients properly combined. In a dark and warm place, set the dough aside in a bowl, lightly oiled with vegetable or sunflower oil, cover it with cling wrap or a kitchen towel, and let it rise until doubled in size for about an hour and a half to two hours (time would vary depending on how warm or humid your kitchen environment is).

Step Four:

Preheat your oven to 180°C or 350°F. In a small bowl or measuring cup, add the remainder of the granulated sugar with the 1/4 cup of ground cinnamon and mix until properly combined.

Step Five:

Transfer your risen dough onto a lightly floured surface and knock the air out of it by punching it once, then kneading it into a 24 inch log. Grab a rolling pin and begin working the dough into a rectangular shape, roughly around 24″ x 12″. Pour the remainder of the melted butter, and with a brush, and spread it around the surface of the dough. Afterwards, sprinkle and distribute the dry cinnamon and sugar mixture on top of the melted butter, ensuring that there are no sugarless gaps in between. From the top, begin tightly rolling the sheet of dough onto itself until you end back up with a log. Cut and discard the little excess inch or two off of both ends and then proceed to cut the log into 1.5 inch pieces (you should end up with 12 – 14 rolls)

Step Six:

Place the rolls on a greased baking pan with roughly 1.5 inches in between the rolls and cover and set them aside in a warm and dark place as they need to rise again for 15 – 20 minutes. In a small bowl, combine the remainder of the beaten egg with a couple tablespoons of milk, and lightly brush over the cinnamon rolls which should now be risen a bit. Bake in the middle of your preheated oven for 30 minutes, or until golden brown on top.

Step Seven:

In a small bowl, whisk together the ingredients for the glaze until properly combined and there are no more lumps (I suggest using warm milk to help with the dissolving process). You should end up with a syrupy and glossy glaze.

Final Step:

Remove the rolls from the oven and let it cool for 10 – 15 minutes before pouring the glaze and brushing it over. You can let it cool properly before digging in, but for maximum “gooeyness” I personally enjoy these warm or straight out of the oven. They can be safely stored in a fridge for a couple of days and then reheated in a toaster oven or regular oven when you’re ready to dig in again.

Enjoy!

 

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2 Comments Add yours

  1. Karissa Bharath says:

    This is some awesome stuff

    Like

  2. Parisa Ramsahai says:

    Oooooh! I will definitely try it! So yum yum.

    Like

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