I’m DONE!! As soon as I turned in my last final exam I rushed home with Deborah (we’re in the same class) and anxiously waited for Ahra to turn in her final paper. When she got home, all three of us proceeded to scream and jump up and down. Then we popped open a bottle of ice wine to celebrate!
It feels SO good to be done with undergrad. It has been quite an eventful semester, to put it mildly, so I’m glad that it’s finally over. We have lots more celebrating to do tonight, so I’ll just leave you with a recipe for the most ridiculously delicious homemade cinnamon rolls that I have ever eaten in my life. Soft, fluffy dough swirled with buttery cinnamon-sugar filling drizzled with sweet cream cheese icing = PERFECTION!
This was my first attempt at homemade cinnamon rolls because I always thought they were difficult and complicated to make for some reason. Not so at all! Although the process is a bit time consuming, the whole process is a breeze!
They’re almost too easy to make, which equals bad news for me. I can see myself making a batch of these cinnamon rolls for brunch every weekend and then devouring half of them by myself. Oh well, I guess that just means more time with the treadmill!🙂
Source: adapted from Savory Sweet Life
- 1 cup warm milk (115 degrees F)
- 1 egg (room temperature), slightly beaten
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons (1 .25-ounce package) instant dry yeast
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 tablespoons cinnamon
For the frosting:
- 8 ounces cream cheese, room temperature
- 5-6 tablespoons milk
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
1. In a large bowl, combine milk, egg, melted butter, oil, sugar, and salt. Add flour, and sprinkle yeast on top. Mix well with a wooden spoon until a dough forms.
2. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour as needed. Place dough in a greased bowl and cover with a damp towel. Allow dough to rise in a warm place until doubled in size, about 1 hour.
3. In a small bowl, combine sugar, brown sugar, and cinnamon. Set aside. Turn out dough onto a lightly floured surface and roll into a rectangle slightly large than a 9×13 pan. Spread surface evenly with melted butter, and sprinkle sugar/cinnamon mixture on top. Use hands to make sure entire surface of dough is evenly coated.
4. Beginning with the long side, roll dough into a log, pinching seam to seal. Use dental floss to cut log into 12 equal slices and place them in a 9×13 inch baking pan. Cover with a damp towel and allow to rise for 30 minutes.
5. While rolls are rising, preheat oven to 375 degrees F. Beat cream cheese, milk, confectioners’ sugar, and vanilla with an electric mixer until smooth. Set aside.
6. Bake cinnamon rolls for 20 minutes, or until golden brown. Drizzle with icing and serve warm.