Cinnamon Rolls

Cooking for Kids

Cinnamon rolls are the quintessential comfort food. The perfect cinnamon roll is super soft and fluffy, perfectly chewy, packed with cinnamon flavor, and covered in a luscious cream cheese cinnamon roll icing. I found this recipe in Real Simple Magazine.

You Will Need:

DOUGH:

3 ¾ cups plus
3 Tbsp. all-purpose flour, divided, plus more for work surface
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (from 1 envelope)
1 ½ teaspoon kosher salt
1 cup whole milk
6 tablespoons unsalted butter, plus more for bowl
2 large eggs, beaten, at room temperature

FILLING AND ICING:

½ cup (1 stick) unsalted butter, at room temperature, plus more for dish
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons ground cinnamon
¼ teaspoon kosher salt
2/3 cup powdered sugar
4 ounces cream cheese, at room temperature
2 tablespoons whole milk, at room temperature

What to Do:

Step 1
DOUGH

Whisk 1/2 cup water and 3 tablespoons flour in a small microwave-safe bowl. Microwave on high until mixture thickens to a paste, about 1 minute, stirring halfway through; set aside. Whisk sugar, yeast, salt, and remaining 3 and 3/4 cups flour in a large bowl. Heat milk and butter in a medium saucepan over medium-low, undisturbed, until butter melts, about 5 minutes. Remove from heat; let cool for about 5 minutes.

Add warm milk mixture, flour paste, and eggs to flour-yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface; knead until smooth, 5 to 6 minutes, dusting surface with more flour if sticky. Wipe bowl clean and lightly coat with butter. Place dough in bowl and turn to coat. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hours.

Step 2
FILLING AND ICING

Grease a 13-by-9-inch baking dish with butter. Turn dough out onto a lightly floured surface. Roll into a 16-by-11-inch rectangle. Stir together butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; spread evenly to edges of dough. Roll into a log lengthwise and cut crosswise into 12 2-inch pieces. Place rolls in prepared baking dish about 1/2 inch apart. Cover loosely with plastic wrap; let rise until rolls are puffed and touching, about 1 hour.

Preheat oven to 375°F. Uncover rolls and bake until golden, 25 to 30 minutes. Let cool for 5 minutes.

Stir together powdered sugar and cream cheese in a medium bowl until combined. Whisk in milk until smooth. Spread icing over warm rolls.

References:

Recipe by Real Simple Magazine

Photos by Heather Marinkovich