Fluffy, sweet and decadent! Cinnamon rolls are one of my favorite desserts. Every time when I go to the mall and can smell the sweet taste of cinnamon wafting from Cinnabon, I always have to fight temptation. They are so fluffy and just really hit that sweet spot. I have tried making the store bought ones from the freezer aisle, but they just never taste as good. I then decided that I will just make them myself!
Cinnamon Rolls are one of those things that taste amazing but seem complicated to make and usually seem really complicated with the need of a mixer or a lot of kneading. My version skips out all of that but it takes more time. This recipe is not the type of recipe where you start craving cinnamon rolls one night and you just start making them. This recipe takes time in order to have the yeast do the job for you. It consists of the following steps: mix your dough, let it proof for two hours, place in the fridge for 24 hours, assemble cinnamon rolls, let them proof for about 45 minutes and then bake! So just a heads up, this is an overnight recipe that allows you to skip out on using the stand mixer that you don’t have and instead relies on time.
So, if you don’t have a stand mixer and don’t want to kneed your dough, this recipe is for you!
- 3 1/2 cups of All Purpose Flour
- 1 tsp of salt
- 3 tsp of dried yeast
- 1/2 cup of milk
- 1/2 cup of yogurt
- 1/4 cup of honey
- 1/4 cup of melted butter
- 1/4 cup of water
- 2 large eggs
-1/2 cup of room temperature butter
-1 1/4 cups of packed light brown sugar
-2 1/2 tablespoons of cinnamon powder
-1 tsp of vanilla extract
-1 cup of nuts of your choice. I like to use crushed walnuts (Optional)
Cream Cheese Frosting:
- 4 oz of room temperature cream cheese
- 1 cup of powdered sugar
- 1/4 cup of room temperature butter
- 1/2 tsp of vanilla extract
1). To make the dough, combine all of the dry ingredients in a very large bowl. Make sure that the salt does not come into contact with the dried yeast without the flour.
2). In a seperate microwave safe bowl: add in the milk, water, honey and butter. Heat it in the microwave until the butter has melted (should be about 30 seconds or so). Whisk in the eggs to this heated mixture, one at a time. Then add in the yogurt.
3) Stir the wet into the dry ingredients to make a soft dough. You can simply mix with a spoon until there are no more flour lumps, no need to mix more than that! If the dough turns out really wet, simply add another tsp of flour until your dough turns into a soft dough.
4) Cover your dough with plastic wrap and place in the oven with the oven light turned on and allow your dough to proof for two hours.
5) After 2 hours, you’ll see that the yeast has been activated and that your dough has grown in size.
6) Place this dough in your fridge for a minimum of 24 hours before ready for use. You can store it in your fridge for 3 days before you are ready to bake your cinnamon rolls.
7). After 24 hours, roll out your dough into a rectangular shape that’s about a 1/2 inch thick.
8) Mix your filling ingredients (excluding the nuts) and smear onto the dough , leaving a narrow margin around the edges uncovered. Sprinkle on your nuts after smearing the filling all over the dough.
9) Starting with the long end of the rectangle, gently roll the dough into a log. Make sure to not the roll the dough too tightly or else centers of the buns will pop as they bake.
10) Cut the roll into 2 inches and place them in a baking pan lined with parchment paper.
11) DO NOT SKIP THIS STEP! Cover your baking tray with plastic wrap and put them in the oven with only the oven light on and let them proof one final time for about 45 minutes.
12) After 45 minutes, you’ll see that the rolls have expanded in size. At this point, take off the plastic wrap and place them in the oven.
13) Set your oven to 365 degrees and put the timer on for 40 minutes. Please note that these 40 minutes take into account the oven’s preheating time.
14) While they are baking, prepare the cream cheese frosting. In a large bowl mix all of the ingredients and mix with a spatula and a whisk. If you have a hand mixer, then feel free to use that here.
15) After 40 minutes , check in on your cinnamon rolls and take them out of the oven when they are golden brown.
16) Let the cinnamon rolls rest for 20 minutes. After 20 minutes, generously lather your cinnamon rolls with your cream cheese frosting.