So for the last several months I have been thinking about trying to make homemade cinnamon rolls. My brother and sister-in-law have been asking me to make them, but dealing with yeast scared me so I just kept putting it off. That is I put it off until Christmas morning.
It is all about patience
Homemade cinnamon rolls are 1000% better than the canned version, but beware you have to plan ahead. You need several hours (I started the process the night before) to let the dough proof and get ready to roll up into rolls.
SO what is proofing you ask? Proofing is when you let the dough rise. For this dough we are wanting it to rise, or proof, quite a bit. The goal is at least double from its original size.
Where do you proof? Anywhere that is a little warm. A lot of ovens have a proofing setting or you can place it in the laundry room with the dryer on. Anywhere that is not super cool.
Roll it thin…as thin as you can
The trick to making these cinnamon rolls not only delicious but also pretty is to roll the dough as thin as you can. When you roll it thin not only does it make a larger rectangle (giving you more rolls) but it also gives you more space for the the super yummy filling.
Trust me the more better, sugar and cinnamon you can get into the rolls the better they will be…trust me they are AMAZING!
They are pretty too…
When you roll them up the swirl that is formed with all the yummy filling makes these some of the best looking cinnamon rolls I have ever seen. I try to roll them as tight as I can so there can be as many layers as possible.
The more layers the more yummy goodness there is to be had.
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Now I know the icing is not your normal powder sugar recipe, there are a few additions to make this icing really something special. The addition of some maple syrup, cream cheese and coffee really takes these cinnamon rolls to the next level.
Trust me these will become your favorite morning treat. I have already been asked to make them for all the birthdays and holidays for next year. They really are that good!