Cinnamon Rolls
A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked.
How long do cinnamon rolls last?
Cinnamon rolls have a great shelf life. They stay good at room temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored properly. What is this? Store them in an airtight container or wrap them tightly with plastic wrap.
Can you put cinnamon rolls back in the oven with icing?
Preheat your oven to 350°F. Place your cinnamon rolls in a baking dish and cover with foil. Heat the cinnamon rolls for 10 minutes or until they are warm and the frosting has softened.
Make it
Cinnamon Rolls
Ingredients
Dough
1 cup of warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter softened
1 large egg
3.5 cups all-purpose flour
Filling
4 tbsp salted butter at room temperature
1 cup brown sugar
2 tablespoons ground cinnamon
Glaze
4 ounces cream cheese softened
1/4 cup salted butter softened
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons of milk
Instructions
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking sheet. Punch down the dough and roll it into a 12inch by 18inch rectangle.
Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
Place the slices onto a lightly 9×13 pan. Cover and let rise for 30 to 45 minutes.
Preheat the oven to 350 degrees F. Bake the rolls for about 25 -30 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Enjoy! Buen Provecho!