Cinnamon rolls… need we say more?

They’re ooey, gooey, and oh-so-sweet. The best thing about them is they are the perfect way to kill your sweet tooth.

If you’ve been locked up in quarantine and foregoing any trips to the not-so-local Cinnabon, then chances are your cravings are just as bad as ours.

The good news is that this recipe from the folks over at Shugary Sweets for homemade, cream-cheese frosted cinnamon rolls will stop them in their tracks.

Granted, the sad truth is that most of us have lost touch with our dough-pounding skills long ago, which can make the idea of home-made baked goods sound daunting. But it doesn’t have to be.

As this recipe shows, cinnamon rolls are probably a lot easier to make than you think.

With that in mind, let’s get down to the nitty-gritty of how to make these dreamy rolls today’s reality.

What you’ll need

The Dough

• ¾ cups of milk (we like whole milk)
• ¼ cups ( or 4 tablespoons) of unsalted butter
• 2 and ¼ teaspoons (or 1 package) of active dry yeast
• ¼ cups of warm water
• 1 teaspoon of granulated sugar
• 3 and ¼ cups of all-purpose flour, divided
• 3 tablespoons of sugar
• ½ a teaspoon of kosher salt
• 1 egg at room temperature, beaten

The Filling

• ¼ cups of melted unsalted butter
• ⅓ cups of packed brown sugar
• 2 tablespoons of ground cinnamon

The Frosting

• 2 ounces (or 4 tablespoons) of softened cream cheese
• 2 tablespoons of softened unsalted butter
• 1 cup of confectioner’s (powdered) sugar
• 2 tablespoons of milk
• 1 teaspoon of vanilla extract
• 2 teaspoons of ground cinnamon
• ½ a teaspoon of ground nutmeg (fresh is best, when possible)

Now that you’ve got your ingredients together, start with making the dough.

Heat milk in a sauce pan until it begins to bubble. Once it’s heated, remove it from the stove and stir in your butter until it’s melted and let cool to a warm temperature.

Take the yeast plus 1 tsp. of sugar and mix in the warm water. In a separate mixing bowl, combine sugar and salt with 2 ¼ cups of flour.

Next, combine the yeast solution with the heated milk and butter, then add this and one egg to the dry ingredients and mix thoroughly.

Add in the remaining flour ½ a cup at a time until you can see the dough pulling together into a clump and it’s no longer sticking to the bowl.

Next, dust a clean surface with flour and knead the dough for roughly 5 minutes.

Once you’ve got your dough kneaded, pop it into a lightly oiled bowl and place a towel or Saran wrap over it to rest.

After about 45 minutes, flip the dough out back onto a well-floured surface. Sprinkle the dough with a little more flour and then roll it into a rectangle, about 12″ by 18″, and roughly ½” thick.

Then mix cinnamon and sugar together. Take the melted butter and brush it onto the dough liberally, about a ½” from the edges. Then, sprinkle the sugar and cinnamon mix onto the dough, covering all the buttered surface.

Next, gently lift the longer edge of the dough sheet and roll it up into a log, pinching the edge at the end to seal it up.

Now comes the fun part!

Take some dental floss or thin string and use it to cut the dough log into 12 thick pieces. You can accomplish this by slipping the center of the floss strand beneath the log. Then take the ends and cross over the dough, pulling it until it pinches through.

Once you have your rolls cut, place them in a lightly greased 9 x 13″ baking pan, making sure that each is spiral-side-up.

Cover the pan with a towel or wrap once more and let them rise until they double in size (roughly an hour).

After they’ve risen, pop them in the oven at 350° and bake for about 20 to 25 minutes. You’ll know they’re done when they are a nice golden brown color on top.

While your cinnamon rolls are baking, you can get started on the frosting.

It doesn’t get simpler or sweeter than this: blend butter and cream cheese until it’s smooth, then add in the powdered sugar and mix at a low speed until there are no lumps. Add in the vanilla, milk, cinnamon, and nutmeg, mixing for an additional minute.

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Source: Shugary Sweets