What You Need:
For the dough:
(You can make the dough yourself with the recipe below or you can use a loaf of frozen bread dough, I’ve done both before, it just depends on how much work you want to put into it!)
2 3/4 c. all purpose flour
1/4 c. granulated sugar
1/2 tsp. salt
2 1/4 tsp. your favorite instant yeast
1/2 c. whole milk
1/4 c. water
3 tbsp. butter
For the filling:
1 1/4 c. brown sugar
2 1/2 tbsp. cinnamon
2 tbsp. cornstarch
1/2 c. butter (I never find the need for all that, I just use enough to cover the rolled out dough but you feel free to make them how you want! It's gonna be delicious either way, I promise!)
For the cream cheese frosting:
2 ounces of softened cream cheese
1/4 c. softened butter
Pinch of vanilla powder (or 1 tsp. vanilla extract)
1 tsp. fresh lemon juice
1 1/4 c. powdered sugar, sifted
If you’re doing a homemade dough, start with preparing that first.
To prepare your dough:
1. Whisk flour, sugar, salt and yeast together in a bowl and set to the side.
2. Combine milk, water and butter together in a heatproof bowl and microwave until the mixture is roughly 110F (I just use my candy thermometer to measure the temp here!) Once it’s the right temperature, pour the dry ingredients into the wet, and add an egg, then stir until it forms a soft dough.
3. On a lightly floured surface, knead your dough for 3 minutes. Place in a lightly oiled bowl, cover loosely and let it sit for 10 minutes.
Now to assemble:
1. Preheat to 350 and grease an 11x15 inch glass baking dish. I like to make the two big ones so, I use two round cake pans, one for each roll. (Completely up to you!)
2. Once the 10 minutes pass, put your dough out on the lightly floured counter and punch it down a little to work out the air bubbles. Or take your thawed frozen dough and roll dough into a large rectangle, approximately 20x30 inches wide.
3. Take your softened butter and spread it over the surface of the dough.
4. Now the fun part! 😃 Mix together in a small bowl, your brown sugar, cinnamon and cornstarch and spread it evenly over your dough. Using a rolling pin (I use my hands!) gently pat the cinnamon sugar mix into the butter.
5. Roll it into a big log and seal the edges (leave an inch or so towards the end with no butter or cinnamon sugar so that it's easier to seal.
6. Now, if you want to make just a regular pan, score the dough every two inches and use that as a guide to evenly slice your rolls, place in your 11x15. If you want to make two big ones (like the one showed in the picture) you cut the entire log length wise, it's kind of messy but don't panic if it isn't perfect, you won't even notice once they bake! Once you have your two long pieces, gently roll them up and place them in your greased round pan.
7. I always take the excess sugar mixture that's left on my counter and sprinkle it over the rolls regardless if I do big ones or a regular sized pan. Then sprinkle a little more cinnamon over the top, just for my taste!
8. Once you've got them in your pan, cover them with plastic wrap (I use a big dish towel, clean obviously, and just cover both pans) and let them sit in a warm place for an hour or two, until they double in size.
9. Bake for 15-17 minutes or until the tops are brown, don't over bake!
While they're baking, mix up your delicious frosting! It's really easy to do, and when I do the big ones, I half the recipe, that's more than enough for the two giants!
1. Beat your butter and cream cheese together.
2. Add vanilla and lemon juice until combined.
3. Slowly add the powdered sugar.
Once your rolls are done, put your frosting over them and enjoy the yummy deliciousness! It's hard to control the urge to not devour the whole pan, they are that good! 😜 This is one of my hubby's favorite breakfasts, lol, and once you get the hang of it, they are SO easy to do.
I've made them a handful of times and at this point, I know the recipe already so I don't even have to look. The longest part is just waiting for your bread to rise! 😝 They bake fast and they're a huge hit! Enjoy!