Better Than Cinnabon! The Secret to the Gooeyest, Softest Homemade Cinnamon Rolls Ever
With this recipe, you’ll never step a foot in the famous bakery.
These days it might be hard to find a person who has never heard about Cinnabon rolls and hasn’t tried them at least ones. The bakery took the world by storm several years ago and since then hasn’t really lost in its popularity.
Though it’s often thought that nothing can be compared to the original recipe, the famous cinnamon rolls are easy to make at home, and they will likely taste even better than those brought from the bakery.
Ingredients:
For the dough: 200 ml of milk, 20 g of yeast, a pinch of salt, 2 eggs, 150 g of butter, 4 cups of flour, 1/2 cup of all-purpose brown sugar, vanilla.
For the filling: olive oil, 5 tbsp of brown sugar, 20 g of cinnamon.
For the cream: 100 g of butter, 2 tbsp of powdered sugar, 100 g of cream cheese.
Dissolve the yeast in warm milk with 1 teaspoon of sugar. Let the “yeast cap” grow in a warm place.
Beat the eggs with brown sugar, add salt, the yeast mixture, softened butter, and sifted flour, then knead the dough. Let the dough rest in a warm place until it rises.
Prepare the sugar-cinnamon mixture for the filling by simply mixing sugar and cinnamon.
Knead the dough, then divide it into 2 parts. Roll out each part into a rectangular shape.
Drizzle olive oil over the entire surface of the dough sheet and sprinkle with the sugar-cinnamon mixture. Roll it up into a log, then cut into portions with a sharp knife.
Drizzle a baking sheet with olive oil and arrange the rolls on it. Let them rest for about 10 minutes before baking.
Bake in the oven at 180°C until done.
While the rolls are in the oven, prepare the cream. Mix the softened butter, cream cheese, and powdered sugar in the bowl of a mixer until smooth. Store in the fridge until ready to use.
Move the finished rolls to a wire rack, let them cool a little, then place them on a serving platter and spread the cream on top while they’re still hot. Serve with berries.
