Description
Discover how to bake soft and fluffy cinnamon-walnut rolls topped with creamy cheese frosting. Perfect your baking skills with this irresistible recipe guide!
Ingredients
Scale
- 2 cups (473 ml) milk (I used whole milk)
- 1/2 cup (118 ml) canola oil (or olive or avocado oil)
- 1/2 cup (100 g) granulated sugar
- 2 and 1/4 teaspoon (1 ml) s instant or active dry yeast (one packet)
- 4 and 1/2 cups (562 g) all-purpose flour, divided (see below)
- 1/2 teaspoon (3 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1 and 1/2 teaspoon (3 ml) s salt
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (150 g) brown sugar, not packed
- 2 teaspoon (10 ml) s cinnamon (or more to taste)
- 4 ounce s (113 g) cream cheese, room temperature
- 4 tablespoon s (56 g) unsalted butter, softened
- 1 cup (113 g) powdered (confectioner’s) sugar
- 1 teaspoon (5 ml) vanilla extract or vanilla bean paste
- Pinch of salt
- 1/4 cup (59 ml) milk of choice (more if necessary)
Instructions
- In a large pot, blend the milk, oil, and sugar, then heat gently until it almost reaches a boil. Alternatively, you can microwave this mixture in a sizable bowl to achieve the same temperature. Once heated, turn off the heat and allow it to cool until it’s just warm, approximately 105-110 degrees F.
- Sprinkle the yeast over the surface of the warm milk mixture and let it sit undisturbed for 1-2 minutes. Introduce 4 cups of flour into the mixture, stirring with a wooden spoon until a uniform dough forms.
- Cover the pot and let the dough rise on the stovetop for about an hour, checking after 30 minutes to ensure it’s expanding. By the end of the hour, it should have doubled in size and have a yeasty aroma.
- Incorporate the remaining 1/2 cup of flour, along with baking powder, baking soda, and salt, mixing until well combined. The dough should be manageable and not tacky; if it is, refrigerate it for an hour to improve its texture.
- Halve the dough, then roll out one portion on a floured surface into a rectangle measuring roughly 12×8 inches. To prevent sticking, dust both the dough and your rolling pin with flour. Spread half of the melted butter over the dough, then evenly distribute half of the brown sugar and cinnamon over it.
- Roll the dough tightly from the long side farthest from you, ensuring the seam is underneath. Slice the roll into 8 equal pieces using a sharp knife or plain dental floss, and arrange them in a greased pie dish or a 9-inch round cake tin.
- Repeat the rolling and filling process with the second portion of dough.
- Set your oven to 375 degrees F. Allow the rolls to sit at room temperature for 15-20 minutes while the oven preheats, giving them time to puff up slightly. Bake for 20-22 minutes until they turn golden brown. Meanwhile, prepare the cream cheese frosting.
- In a medium bowl, combine cream cheese and butter, whisking until smooth. Add the vanilla and salt, whisking again. Gradually incorporate the powdered sugar until smooth, then add milk, one tablespoon at a time, until the icing is thick but pourable.
- Drizzle and spread the frosting evenly over the warm rolls, ensuring the tops are fully coated. Serve hot with coffee and enjoy the delight on people’s faces!
Notes
- Use a thermometer to heat the milk, oil, and sugar, ensuring it stays below 110°F to preserve yeast activity.
- Let the dough rise on the stovetop without direct heat to maintain optimal texture.
- Slice the rolls with plain dental floss for even cooking and a tidy look.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 8g
Keywords: cinnamon roll dough, cream cheese icing, homemade cinnamon rolls, fluffy cinnamon rolls, sweet yeast dough, baking with yeast
