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  • Hillaree

Everything I Dough, I Dough it for you

I am so excited to drop my first recipe on the blog! Scout's honour...these cinnamon rolls are the BOMB! I've altered and meshed various recipes together until I created the most perfect recipe for perfect cinnamon rolls EVERY TIME! With us deep in a province wide shutdown, the only thing left to do is bake! So grab your ingredients and let's get to baking!


Ouuu! If you do end up baking these cinnamon rolls, be sure to tag us and follow us! @tgood.life


Ingredients

For the dough

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 3/4 cup of warm 2% milk

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 2 3/4 teaspoon of quick rise yeast

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1/4 cup of granulated sugar

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1 large egg plus 1 egg yolk

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1/4 cups of melted salted butter

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 3 cups of all-purpose flour

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1/4 teaspoon of salt


For the filling

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 2 cups of dark brown sugar

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1/4 cup of unsoftened butter

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 2 tablespoons of ground cinnamon


For the frosting

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1 medium size container of regular cream cheese

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 1 3/4 cup of powdered sugar (can add more if you like it a bit sweeter)

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ 3/4 teaspoon of vanilla extract


Now Let's Get Down to Business


1. In a bowl, combine your warm milk and yeast. Give that a quick stir, cover with a kitchen towel and let it sit for 15 minutes.


2. Mix in egg, egg yolk, sugar, and melted butter until they come together as one


3. Time to strengthen your shoulders; stir in salt and flour. Viola! Your dough is starting to form!


4. Put your back in to it! Knead your dough for about 5-8 minutes on a well-floured surface


5. Time for your dough ball to take a trip back to the bowl it came from. Cover with a plastic wrap and a hot towel. Give your dough ball about an 1 hour and 30 minutes to become its best self


6. On a well-floured surface, roll out your dough ball into a rectangle (it doesn't have to be a perfect rectangle, try your best). Roll until it is about half an inch in thickness.


7. Spread softened butter all over your dough rectangle, except for the border of the rectangle, no butter there.


8. In a separate bowl, combine your cinnamon and brown sugar. Sprinkle the cinnamon goodness all over the buttered rectangle and gently pat it into the dough


9. From one end, tightly roll the dough up. Try to avoid any of the cinnamon magic falling out from the sides


10. Most likely you will have to cut off the ends of your giant roll. Afterwards, you are going to cut the cinnamon log into two finger width pieces with a sharp knife


11. Line a baking sheet with parchment paper and grease the parchment paper with butter. Place your perfect rolls in the pan (MAKE SURE THE ROLLS TOUCH EACH OTHER), and we're gonna do a repeat; cover with plastic wrap, a hot towel and allow them to grow into their full potential for 45 minutes


Now if you've been paying attention, whats in front of you should look something like this

12. Preheat oven to 350 degrees Fahrenheit. Unless you want to burn your kitchen down, take off the towel and plastic wrap and bake for 20-25 minutes. You want them to be a beautiful golden brown colour along the edges. They've been through a lot so allow them to cool for about 10 minutes before frosting


This is what they look like straight out of the oven and before the frosting!

13. Time to pull out your electric mixer! Mix up the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy to your desired sweetness level. Spread over cinnamon rolls!

Cinnabon WHO?!


Bon apple teeth!


-Hillaree

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