World's Best Cinnamon Rolls

World's Best Cinnamon Rolls

from cooklikelauren.com
Breakfast

These cinnamon rolls are better than Cinnabon or any other cinnamon roll I've ever tried, and I've tried A LOT. They're my favorite food. They're yeasty, pillowy soft, ooey gooey and cooked to perfection with no hard outer layer and no undercooked center and finished off with a cream cheese icing.

Ingredients

  • ⅓ c2% or whole milk
  • ½ chot tap water
  • ⅓ cbread flour
  • prepared paste
  • 3 tspinstant yeast (2 packets)
  • ⅝ c2% or whole milk (warmed to 100 degrees fahrenheit )
  • ½ csugar
  • 3 tbspkerrygold salted butter (melted)
  • 1egg
  • 1 tspsalt
  • 3 ⅝ cbread flour
  • ½ cheavy whipping cream (to pour over risen rolls before baking)
  • 1 clight brown sugar (packed)
  • 2 tbspcinnamon
  • 8 tbspkerrygold salted butter (softened)
  • ⅓ ckerrygold salted butter (5 1/3 tbsp) (softened)
  • 6 tbspcream cheese (softened)
  • 2 cpowdered sugar
  • ½ tbspvanilla

Directions

  1. 1

    Make your paste by adding 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.

  2. 2

    In another pot warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.

  3. 3

    Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl.

  4. 4

    To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.

  5. 5

    Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes on medium speed.

  6. 6

    Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 200 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course) covered in saran wrap.

  7. 7

    Roll dough out on a floured surface to 24x15" -- I use a measuring tape to make sure I get the size right.

  8. 8

    Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.

  9. 9

    Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.

  10. 10

    Tightly roll up the dough and cut into 10-12 rolls.

  11. 11

    Place on a parchment lined sheet pan with space between each roll.

  12. 12

    Warm heavy whipping cream and pour over the rolls.

  13. 13

    Bake at 375 for 18-20 minutes.

  14. 14

    While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and mix until fully combined.

  15. 15

    Allow rolls to rest 5-10 minutes before slathering in icing.