Salut mes p’tits croissants!

Today, we are making a oh so delicious cinnamon rolls, its fairly easy to make but it definitely takes time, to proof and rest.

So just keep that in mind. However, it is way worth the wait.
Enough talking, now let’s get cooking, shall we!?

Makes 9/12 cinnamon rolls

Cinnamon dough
3/4 cup warm milk
2 1/4 tsp dry active yeast
1/4 cup sugar
1 egg (room temp)
1 egg yolk (room temp)
1/4 cup unsalted butter (melted)
3 cups bread flour
3/4 tsp salt

Cinnamon filling 
2/3 cup dark brown sugar
1 1/2 tbsp ground cinnamon
1/4 cup butter (softened)

Cream cheese frosting 
4 oz cream cheese (softened)
3 tbsp butter (softened)
3/4 cup powdered sugar
1/2 tsp vanilla extract

Dough:
-Warm milk to around 110 degrees F.
-Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter.
-Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
-Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. You can also do it by hand.
-Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
-After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
-In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
-Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
-Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces or 12 medium ones.
-Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
-Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9/12 cinnamon rolls.

Frosting:
-In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy.
-Spread over cinnamon rolls and serve immediately.
-Bon Appétit!