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Hey, there. It's Lacey Baier with A Sweet Pea Chef. Today we are going to be making
an easy-to-follow homemade cinnamon roll recipe with a maple cream cheese icing that you are
going to love. Let's get started.
Go ahead and grab a medium-sized sauce pan and heat that over medium high heat. Then
we are going to add in the milk. Vegetable oil. And the sugar. We are going to stir that
to combine. What we are wanting is for it to get heated through, not to come to a boil.
Now we are going to remove this sauce pan from the heat. We want the liquid to go from
hot to warm. You'll know when it's ready, when you can put your finger in there and
it won't burn. It will just feel warm. The hotter it is, the more likely you will kill
off the yeast when you put it in there. So we want it to be a nice, warm temperature.
Now that it's the right temperature, we are going to go ahead and sprinkle the yeast over
the top of the milk mixture. No need to stir it around or anything. Just leave the yeast
on top. Over the course of the next five minutes or so, the yeast is actually going to start
to become a little bubbly, a little frothy, and it's going to start to smell yeasty. Now
that you can see the little bubbles coming up and it's nice and frothy and yeasty, go
ahead and stir that mixture.
Now grab a large mixing bowl and add four cups of flour. And add that yeast milk mixture
that we just stirred together into the flour and stir to combine. Just get it to where
it's just combined. No worries on if it's a little lumpy still. This mixture will be
sticky, so don't worry. We are going to cover this bowl with a clean kitchen towel. We want
to let it sit and rise for about an hour until it doubles in size.
Now that that fast hour went by, we are going to uncover that kitchen towel. We are going
to add in the remaining half cup of flour. The kosher salt. The baking powder and the
baking soda. And we are going to stir all of that to combine.
Now that we've added in all those ingredients, we are going to actually start to knead it
with our hands. Go ahead and get those hands dirty and knead the dough for about three
to five minutes. What we are looking for is for the dough to go from a crumbly dry mixture
into a smooth mixture. What we want, in case it does get sticky, is you want to add a little
bit of flour. Just to make sure it doesn't stick too much to your hands.
Now we are going to take about one tablespoon of the melted butter and we are going to pour
it into a 9-by-13 baking dish. What you want to do is just move that all around and spread
the butter so that all interior sides of that pan are greased. Once you're done with that,
go ahead and set it aside.
Now it is time to assemble the rolls. Go ahead and get a large surface that's nice and clean
and flat ,and dry. And sprinkle it with a generous amount of extra flour. Now we are
going to use a well-floured rolling pin on your well-floured surface on some well-floured
dough. And we are going to roll that out into a large rectangle.
Once you get that all nice and spread out, you are going to want it to be as thin as
about a quarter of an inch. It doesn't have to be perfect, but try to make sure to have
all of the angles be 90 degree on the rectangle. It's going to make it a lot easier when you
are rolling it later.
Now grab the remaining melted butter and we are just going to pour it all over this rectangular
dough. We want to make sure we get everything completely covered, including the corners
and the edges. Then we get to cover. Grab the brown sugar and just cover the entire
surface again. Just use that brown sugar and sprinkle it all over to get a nice even coat.
You don't want to see any dough coming through. You want it covered in brown sugar.
Finally grab the brown cinnamon and sprinkle it all over the top of the brown sugar. We
are going to just completely cover this. Don't be afraid. It's going to look like a lot of
cinnamon. Trust me, it is going to be so delicious.
Now that we have it ready to roll, we are going to start from the end farthest from
you. And you are going to just slowly, but very carefully roll the dough over itself
and start to create a nice little cylinder as you are starting to roll it towards you.
You want to keep it as tight as possible and as even as possible as you roll it all the
way to you. You will notice that there will be a little bit of an extra seam, full of
a bunch of brown sugar and goodness right there. You are just going to want to roll
it right on top of that, so none of that escapes.
I like to use a kitchen scraper for this next step, but you could also use a sharp knife.
What I'm going to do is just divide the log into 12 equal pieces. Now let's grab the dish
that we buttered and set aside earlier. We are going to go ahead and grab those 12 different
rolls, and we are going to carefully put them into this dish. What we are wanting to do
is to nestle them nice and cozy-like into four rows of three rolls. We are going to
cover the cinnamon rolls for one last time with a clean kitchen towel. And we'll let
them sit for about 20-30 minutes.
While the cinnamon rolls are sitting, go ahead and preheat your oven to 375 degrees. We got
the oven pre-heated, we got the cinnamon rolls set, risen and ready to go. It's time to pop
them into the oven for 15-18 minutes until they are golden brown. While the rolls are
baking, we are going to go ahead and start making the icing.
So go ahead and grab a mixer and add in the softened cream cheese. We are going to want
to beat this on a medium speed until the cream cheese is nice and smooth. It'll probably
be about three minutes. You may find that you need to use a spatula real quick to just
kind of scrape the cream cheese from along the sides to make sure that everything gets
nice and mixed.
Next we are going to add in the milk and the maple extract and we are going to beat again.
You may find that you have to scrape the sides of the dish again to make sure that it all
gets nice and incorporated. Now we are going to grab the powdered sugar and on low speed,
we are going to very slowly add this into the mixer, allowing everything to get nice
and mixed. What we are looking for is for the icing to be a thick but pourable mixture.
If it's not and it's too thick and it doesn't pour, go ahead and add a teaspoon of milk
and mix it again.
The rolls are goldeny brown and smelling delicious, so go ahead and carefully remove them from
the oven. And then we are going to get the icing that we just made and we are going to
put it all over the top of the rolls. We want to do this when the rolls are hot because
it's going to help melt everything and it's going to be just ooey, gooey goodness. These
cinnamon rolls will last, covered and unrefrigerated, for about 2-3 days or for about a week in
the refrigerator, if it lasts that long.
There you have it. Delicious homemade cinnamon rolls with a maple cream cheese icing. It
just doesn't get better than that. I hope you enjoyed this video. For the full recipe,
to print it out, check out the link below. As always, if you haven't subscribed yet,
go ahead and subscribe to this channel to never miss a new recipe video. I'll see you