For the Dough:
Step 1: Let’s start by making the dough. First of all, proof the yeast by combining it with sugar and lukewarm milk. Let it sit for 10 to 15 minutes.
Step 2: Meanwhile, in an electric mixer bowl, add flour, sugar, and salt. In a separate bowl, whisk together eggs and vanilla extracts. Pour eggs into the flour mixture.
Step 3: Melt shortening and butter in a microwave and add to the flour mixture. Add the yeast and mix well.
Step 4: Start the electric mixer and let it do its work at medium speed for about 3 minutes.
Step 5: Once the dough is ready, stop the mixer, remove the dough and place it on a floured workstation.
Step 6: Knead it gently with your hands for about 2 to 3 minutes until it is soft.
Step 7: Grease the inner bowl with vegetable oil and place the dough in it. Cover it with a muslin cloth and allow it to rise for about an hour.
For the filling:
Step 8: Add butter, brown sugar, and cinnamon powder to a bowl and mix well.
For the glaze:
Step 9: In a bowl, add butter and cream cheese. Mix well until you get a smooth paste.
Step 10: Now add powdered sugar after small intervals and continue to mix so that you get a smooth glaze.
Step 11: Next, add in milk and vanilla extract and continue to mix until you get the consistency you like. You can add more milk until you get what you are looking for.
Step 12: Now, this is the fun part! Once the dough has risen, take it out of the bowl and place it on a floured work surface. Roll it out using a rolling pin until it is ½ inch thick. You are now looking at a rectangular sheet of dough.
Step 13: Brush the sheet with softened butter. Next, brush it with the filling mixture. Repeat the process twice until you have brushed it with a generous amount of filling mixture.
Step 14: Now, roll the dough tightly and cut it into 12 equal pieces with the help of a string, a cookie-cutter, or a sharp knife.
Step 15: Place these rolls on a greased baking tray or pan. Sprinkle a bit of evaporated milk on the rolls.
Step 16: Place the baking pan in a preheated oven at 375-degree F for about 15 minutes until the rolls get a nice golden-brown color.
Step 17: Once they are done, take the pan out of the oven, and pour the prepared glaze on it.
Step 18: Enjoy!
Tips and tricks for perfect cinnamon rolls
Here are a few tips that you should follow for perfect cinnamon rolls:
- Make sure the eggs you are using are at room temperature.
- Although I use unsalted butter, you can use salted butter as well but, do not add any additional salt.
- Make sure the milk you are adding is warm but not overheated.
- Place the dough in a dry and warm place, and it will rise to perfection.
- Adding sugar to dry yeast will ensure the quality of the yeast. Also, it results in a well-risen dough.
- To ensure things don’t get messy, don’t forget to flour the working station.
Can you freeze cinnamon rolls?
Yes! That’s the beauty of cinnamon rolls. You can freeze them before or after baking. If you are freezing them before baking, don’t place the baking tray in the oven. Instead, put it in the freezer. And when you want to bake them, take the pan out, let it thaw, and bake the usual way.
Furthermore, if you are freezing it after you have baked the rolls, wait for them to cool down, and then place it in the freezer. When you ache to use them, simply take the pan out of the freezer, wait for them to defrost, cover it with aluminum foil and bake at 350-degree F for 15 minutes. You can glaze them afterwards. Also, you can freeze the rolls after glazing as well.
Storage and reheating
You can store your cinnamon rolls in the refrigerator after baking in a closed container. When ready to eat, wrap with a damp piece of paper towel and heat it up for 10-15 seconds.