Cinnamon Rolls
There might be thousands (if not millions) of cinnamon roll recipes out there, but have you ever encountered a recipe with the right amount of ease, appearance, and most important - taste? This Cinnamon Rolls recipe covers all of that! All you need is a cup of coffee for the perfect start to your day!
Ingredients
For the Dough
- ¾ cup Whole or 2% milk warmed to 110°F
- 2¼ tsp Quick rise or active yeast
- ¼ cup Member’s Mark™ Granulated Sugar
- 1 Egg + 1 egg yolk room temperature
- ¼ cup Salted butter melted
- 3 cups Bread flour plus more for dusting
- ¾ tsp Salt
For the Filling
- ⅔ cup Member’s Mark™ Light Brown Sugar
- 1½ tbsp Member’s Mark™ Ground Cinnamon
- ¼ cup Butter softened
For the Frosting
- 4 oz Cream cheese softened
- 3 tbsp Butter softened
- ¾ cup Member’s Mark™ Powdered Sugar
- ½ tsp Magnolia-Star Pure Vanilla Extract
Instructions
- Add warmed milk to the bowl of an electric mixer and sprinkle yeast on top. Add in Member’s Mark™ Granulated Sugar, egg, egg yolk, and melted butter. Mix until well combined. Stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tbsp more bread flour.)
- Transfer dough ball to a well-oiled bowl, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1-1⁄2 hours, or until doubled in size.
- After dough has doubled in size, transfer to a well-floured surface and roll out into a 14x9-inch rectangle. Spread softened butter over dough, leaving a 1⁄4 inch margin at the far side of the dough.
- In a small bowl, mix Member’s Mark™ Light Brown Sugar and Member’s Mark™ Ground Cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll dough up into a log, starting from the 9-inch side and placing the seam side down. Make sure to seal the edges of the dough as best as you can. Cut an inch off both ends of the dough.
- Cut dough into (9) 1-inch sections with a serrated knife or floss.
- Grease a 9x9-inch baking pan or round 9-inch cake pan and then line with parchment paper. Grease the parchment paper. Place cinnamon rolls in the pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 350°F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes, or until just slightly golden brown on the edges. Cool for 5-10 minutes before frosting.
- To make the frosting, combine cream cheese, butter, Member’s Mark™ Powdered Sugar, and vanilla extract in the bowl of an electric mixer. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.