Martha Stewart Cinnamon Rolls Recipe
Are you looking for a warm and sweet breakfast? The Martha Stewart Cinnamon Rolls Recipe is a classic choice.
Equipment
- Large Mixing Bowl
- Stand mixer
- Rolling Pin
- 9x13 Baking Pan
- Small saucepan
- Unflavored Dental Floss
Ingredients
- 4 1/2 cups ALL PURPOSE FLOUR
- 1 packet ACTIVE DRY YEAST
- 1 cup WHOLE MILK
- 1/2 cup UNSALTED BUTTER
- 1/3 cup GRANULATED SUGAR
- 1 tbsp GROUND CINNAMON
- 1 cup LIGHT BROWN SUGAR
- 4 oz CREAM CHEESE
- 1 tsp VANILLA EXTRACT
- 2 large EGGS
- 1 tsp KOSHER SALT
Instructions
- Warm your milk and melt the butter together slowly. Add the yeast and a little bit of sugar. Let it sit until it becomes very foamy now.
- Mix the flour, eggs, and yeast liquid together well. Use your stand mixer to knead the dough today. Knead until the dough is smooth and very stretchy.
- Place the dough in a greased bowl to rise. Cover it and wait until it doubles in size. This usually takes about one hour in a warm spot.
- Roll the dough out into a large thin rectangle. Spread softened butter over the surface of the dough. Sprinkle the cinnamon and brown sugar mixture everywhere now.
- Roll the dough up tightly into a long log. Cut the log into twelve even round pieces today. Place them in your greased baking pan carefully now.
- Bake in a preheated oven until they are golden. Whisk the cream cheese and sugar for the glaze. Spread the frosting over the warm rolls and serve.
Notes
- Use warm milk to help the yeast grow faster.
- Do not add too much flour to the dough.
- Let the dough rise in a very warm place.
- Use room temperature butter for the spicy filling today.
- Cut the rolls with floss for a clean look.
- Frost the rolls while they are still slightly warm.
- Space the rolls evenly in the baking pan now.
- Use high-quality cinnamon for a very bold flavor profile.