Hello everyone!

Today I bring to you the best cinnamon roll recipe! I don’t know why but for the past few weeks I have been craving a nice warm cinnamon roll and have been waiting for the perfect opportunity to make them as they do take quite a while to make. Yes, I probably could of went to the store and got a pillsbury cinnabon kit but I didn’t want to cut any corners, I wanted to make everything from scratch. Start to finish these did take me about 3 hours to make, however most of that time was dedicated to letting the dough rise. Overall, I was surprised with how easy they are to make, and even though they take time, the end result is so worth it. These do not even compare to the pre-made ones, these are so fresh, fluffy and taste like an absolute dream! If you want to know how to make your own cinnamon rolls from scratch keep reading to see how I did it. Message me on my instagram @alittletouchofgold if you do try out this recipe, I would love to see how they turn out!

INGREDIENTS

FOR THE DOUGH

• 1 standard packet of active dry yeast
• 1 cup of warm milk
• 2/3 cup sugar
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 4 3/4 cup of all purpose flour

FOR THE FILLING

• 1/2 cup butter, softened
• 1 1/4 cup brown sugar
• 2 1/2 tbs cinnamon
• 1 tbs corn starch

FOR THE FROSTING

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners sugar
• 2 tsp vanilla

DIRECTIONS

1. In a the bowl of a stand mixer add in your packet of yeast, warm milk and 1 tbs sugar. Stir it together and allow it to sit for 10 minutes or until foamy on top.
2. With your mixer stir in your sugar, butter and beaten eggs until combined.
3. Add 3 cups of flour to the mixture first and then keep adding until you have workable dough. I found that this added up to about 4 3/4 cup of flour but I recommend adding about half 1/4 cup at a time. Dough WILL still be sticky but should not be sticky enough to stick to your hands.
4. Place your dough into a lightly greased bowl and leave it in a warm environment for an hour (I covered my bowl with a few layers of tea towels).
5. While your dough is rising proceed to make the filling and the frosting.
6. For the filling, grab a bowl of a stand mixer and combine your brown sugar, cinnamon, and corn starch until combined. Place into a separate bowl and leave it to the side.
7. For the frosting, grab a bowl of and beat your cream cheese, butter together until completely smooth. Then add in your confectioners sugar, vanilla until fully combined and smooth.
8. Once an hour had passed place your risen dough onto a lightly floured surface (to do this simply flip your bowl over and dumb it out). Pat dow your dough lightly and roll it out with a rolling pin into a very large rectangle.
9. Spread butter all over your dough and then proceed to smear your filling over top. Pat it down lightly to pack it down.
10. Roll the dough up tightly into a log. Cut the log into 12 or 16 cinnamon rolls. (I did them about 2 finger spaces in thickness)
11. Grease a pan and place your cinnamon rolls inside.
12. Allow them to rise once again in a warm environment, about 30 minutes. Use this time to preheat your oven to 350°F
13. Once your rolls have gone through there section rise bake them in the oven for 20-25 minutes.
14. Once out of the oven, spread your cream cheese froasting overtop.
15. Eat and Enjoy!