I know it’s not quite Christmas yet, but the Holiday spirit is with me. It’s been snowing in Seattle and you must understand, it’s rare to have a white Christmas and even more rare to have a white Thanksgiving. Our Thanksgiving day included Christmas music playing on the radio, driving through snow covered streets, and eating warm fluffy cinnamon rolls. Watching my nieces, nephews, Abbi, Mimi, and Eli light up as they bit into a cinnamon roll just made me so happy I was reminded why I love baking for my family so much. It’s moments like seeing my daughter lick the frosting off of her roll with her finger and laughing with delight that brings me joy. A joy which comes not from being a food blogger, but being a mom, wife, sister, and aunt.
I make no apologies for liking my dough to be pillowy and sweet. The cream cheese icing I top them off with completes the cinnamon rolls in the most perfect way.
I know many of you will be hosting friends and family throughout the holiday season. Homemade cinnamon rolls are the perfect beginning or ending for any get together.
- 1 cup warm milk (115 degrees F)
- 1 egg (room temperature), slightly beaten
- ¼ cup butter, melted
- ¼ cup vegetable oil
- ½ cup white sugar
- ½ teaspoon salt
- 3½ cups flour plus more for dusting
- 1 (.25 ounce) package (2¼ tsp) instant dry yeast
- ½ cup (1 stick) butter melted
- ½ cup sugar
- ½ cup brown sugar
- 3 tablespoons cinnamon
- ½ cup butter, softened
- ¼ cup cream cheese, softened
- 1½ cups powdered sugar
- In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area. *Hint: I typically preheat my oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, I stick my covered bowl into the oven and leave the oven door cracked open to allow the dough to rise.
- In a small bowl, combine sugar, brown sugar, and cinnamon – set aside. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter. and sprinkle sugar mixture on top. Use your hands to make the entire surface is evenly coated. Beginning with the long side, roll dough pinching the seam to seal.
- Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.
- To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.
- Bake cinnamon rolls for 20 minutes or until golden brown. Frost with icing.