Soft & Gooey Homemade Cinnamon Rolls | Butternut Bakery
Ingredients:
Cinnamon Roll Dough:
4 1/2- 5 cups all-purpose flour
1/3 cup sugar
2 packets of rapid rise yeast
1 tsp salt
1 1/2 cups water
6 tbsp unsalted butter
1 large egg
Filling:
1/4 cup unsalted butter, room temp
1/2 light brown sugar
1 tbsp cinnamon
Cream Cheese Filling:
4 oz. cream cheese, room temp
1/4 cup unsalted butter, room temp
1 cup powdered sugar
2 tsp vanilla extract
Purple food coloring
Pink food coloring
This isn't my first time making cinnamon rolls, so the process went smoothly. I mixed the dry ingredients effortlessly. After warming the butter and water to a temperature that was just right—warm to the touch but not too cold to activate the yeast or too hot to kill it—I added a large egg. Gradually, I incorporated the flour until the dough was no longer sticky, shaping it into a ball. Finally, I set the dough aside to rest for 10 minutes, uncovered.
While the dough rested, I turned my attention to preparing the filling. It was during this process that I realized my one mistake: I had mistakenly bought dark brown sugar instead of light brown sugar. I shrugged it off, thinking it probably wouldn’t make much of a difference, and continued with my baking. In hindsight, the only notable change was in the flavor of the cinnamon rolls. They didn't taste bad, but I learned that light brown sugar truly complements the recipe better, and I won’t make that error again.
I mixed the brown sugar with cinnamon, then spread butter over the rolled-out dough. Next, I generously sprinkled the spice mixture across the surface before rolling the dough into a log. I sliced the log into 12 individual rolls and arranged them in a buttered 9 x 13 baking dish. Finally, I covered the rolls with a dish towel and let them rise for 60 minutes.
I preheated my oven to 350°F. Once it reached the right temperature, I placed my rolls on the middle rack and baked them for 30 minutes. After removing the rolls from the oven, I set them aside to cool while I prepared the icing.
Making the icing takes about 5 to 10 minutes, which is the perfect amount of time to wait before drizzling it over the cinnamon rolls. This allows the icing to melt slightly, creating a gooey texture while still maintaining a thin layer on top. Combining the icing ingredients was straightforward. I used 2 drops of pink and 8 drops of purple to achieve the lilac shade I desired. Results may vary based on the brand, so I recommend adding a few drops at a time to reach your preferred color.
The cinnamon rolls turned out wonderfully, especially when paired with a glass of milk. They were delightfully gooey, and the icing was just sweet enough to complement the cinnamon without being overpowering. The purple hue added a magical touch to this delicious treat.
To obtain your own copy of the recipe, simply click the link at the top of the article. This will direct you to the blog and recipe where I discovered this delightful treat.
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