Just take a minute and look at those. Ok… ok. Back away from the screen. I’ll just show you how to make them yourself.
Giant Homemade Fluffy Cinnamon Rolls with Cream Cheese Frosting.
We all have our favorite cinnamon roll spot. You have your Cinnabons, maybe those canned things that you pull out on Christmas morning, and then you have (my favorite) Ikea cinnamon rolls. Those things are just legendary. Sadly, the closest Ikea to Nashville is in Atlanta. I mean… don’t get me wrong. I
would drive have driven to Atlanta just for this exact reason. 3-4 hour drive is totally worth it for a batch of these big ol’ beauties. I might throw in a rug or something to make myself feel better about the trip.
[Side note…. Ikea has decided to build in Memphis. MEMPHIS?! You’re killin’ us here.]
Since I won’t be able to drive down the street for these anytime soon, I decided to try my best number to make my own fluffy, insanely massive cinnamon rolls blanketed in cream cheese frosting. Turns out, I pretty much nailed it. <dancing emoji>
Since you can’t really tell how tall these statuesque cinnamon rolls really are, you’ll just have to make them for yourself. Seriously. Even before the final proofing, these things looked like they belonged in an architectural museum. After proofing and baking, it was like Kim Jong-un turned into one of his own statues. (please don’t crash my site thx)
Since we are making cinnamon rolls, I feel like I should say that using freshly ground cinnamon made a world of difference in the taste of these handheld honies. Commercially ground cinnamon seems to pack a decent punch, but freshly ground cinnamon has a much more deep, mellow flavor in my experience. This really helps you taste the pastry part of the roll and not just seem like you are participating in the cinnamon challenge. (worth a Google…)
Just to give you a better idea of how big these really are– Imagine a 9×13 baking pan. Everyone has those. One 9×13 pan of these makes 6 rolls. This leaves you with rolls that are basically the size of a large baby’s head. (since that’s a good reference point, right?)
These will not disappoint. After all, who want’s to give their guests small cinnamon rolls?! Pfft.
You won’t have a successful cinnamon roll baking weekend (also a thing) without a stellar frosting. Now. I thought for several entire minutes about this decision. The typical frosting you may find on cinnamon rolls is a simple sugar and milk based frosting. Pretty sweet, usually.
I am completely and wholly convinced that this perfect pastry is best suited with a more tame, rich cream cheese based frosting. Adding tons of sugar just takes away so much from the buttery, warm layers of cinnamon-wrapped bun. The cream cheese base melts magically into the little roll ridges and leaves you with a mildly sweet treat that you can really enjoy.
*drools* There you have it!
Layers upon layers of warm, buttered cinnamon between fluffy pasty dough
topped with drenched in a rich, silky smooth cream cheese frosting.
You’ll never have to drive 4 hours for a cinnamon roll again. Enjoy–
- 1 and ½ cups milk, whole
- ½ cup half and half
- 6 teaspoons yeast, active dry
- ½ cup plus 1 tablespoon sugar, white
- 8 tablespoons butter, unsalted & melted
- 1 whole egg
- 2 egg yolks
- 1 tablespoon vanilla extract or paste
- 5 plus ½ cups flour, AP
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- 1 and ½ teaspoons salt
- 16 tablespoons butter, softened to room temp. (I prefer salted for this)
- ½ cup sugar, white
- ½ cup light brown sugar
- ½ cup cinnamon, ground (Saigon cinnamon is what I prefer if you don't grind your own)
- ½ teaspoon unsweetened, plain baking cocoa
- 8 oz cream cheese, softened
- 8 tablespoons butter, softened
- ½ cup heavy cream
- 3 cups powdered sugar
- 1 tablespoon vanilla bean paste/extract
- ¼ teaspoon salt
- Begin with milk and half and half in a saucepan.
- Heat until about 105 F (check with candy thermometer).
- Remove from heat and add yeast, tablespoon sugar. Allow to rest for 10 minutes.
- Melt butter. Mix into yeast with the whole egg and yolks. Add vanilla. Whisk well.
- Combine dry ingredients together and sift well.
- Add yeast mixture to a mixer bowl.
- Add half of flour mix and combine slowly. Add remaining mix and combine with dough hook for 5 minutes at medium speed to knead. Alternatively, knead by hand for 6-8 minutes.
- Place dough in oiled bowl and cover.
- TIP: Microwave a mug with a cup of water for 3 minutes. Quickly open microwave and put covered bowl inside. The warm microwave with added moisture will proof the dough better than a regular room.
- Let dough rest and rise for 1.5 hours. (see above tip)
- Turn out dough onto floured surface (large one - a clean countertop).
- Divide dough in half. Roll out to a large rectangle, thin about ¼". The more thin the layers, the more layers your roll will have. This is why we aim for only ¼".
- Once the first half is rolled, spread half of the softened butter on the entire rectangle.
- Combine the brown sugar, white sugar, cinnamon, cocoa in a bowl. Sprinkle half of this mixture over buttered dough.
- Carefully roll dough, tightly to form a long roll.
- Measure and divide into 6 even pieces. Place evenly, cut side down, into a sprayed 9x13 pan. They will be tall and look a bit odd in the pan.
- Repeat this process with the second half of dough/filling mixture into a second 9x13 pan.
- Cover pans with plastic wrap and let rise again for about an hour.
- Pre-heat oven to 325 F.
- Bake until golden, about 30 minutes.
- Remove to cool.
- While cooling, combine cream cheese, butter and cream in mixer bowl. Mix well until smooth.
- Sift and add powdered sugar, salt and vanilla. Mix until smooth.
- Top cinnamon rolls with frosting mixture.
- Enjoy! -- SouthernFATTY.com for more.
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