4 Cups Flour
1 1/2 Cup Half/Half (more if needed)
3 Tbsp Butter (Melted)
3/4 Cup Sugar
1 Tbsp Yeast
8 oz (1 pkg) Cream Cheese (Softened)
3/4 Cup Powdered Sugar
1 tsp Vanilla
5 Tbsp Melted Butter (Separated in half)
2/3 Cup Brown Sugar (Separated in half)
Sprinkle of Ground Cinnamon
(If you have a bread machine, you can add the dough ingredients to it and set on dough cycle or you can do it the old fashioned way like I did)
Step One: Make the Dough
Use an electric mixer to beat a portion of the flour and the remaining ingredients together, making sure all of the flour and yeast are moistened.
Use a wooden spoon to stir in as much of the remaining flour as you can (using an electric mixer at this stage can strain the motor). Stir until the dough looks ropey and pulls away from the sides of the bowl.
Tip: Start by adding in the minimum amount of flour in the range. If you add too much flour during mixing and kneading, the bread can become heavy and dry.
Step 2: Knead the dough
Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3-5 minutes of kneading.
To knead place dough on a lightly floured surface (I use baking paper on the counter), fold dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic. Shape it into a ball.
Tip: Kneading helps the gluten to form in the dough and creates the sturdy structure needed
Step 3: Let the dough rise (This took about an hour and a half for me)
Place the ball of dough into a greased bowl that is at least twice as big as the dough ball, and turn it once to grease the surface. This keeps the dough from drying out.
Cover the dough and let it rise in a warm place until it has doubled in size. Punch down the dough by pushing your fist into the center. Cover the dough and let it rest on a floured surface before shaping. This calms the dough and makes it easier to work with.
Once dough is complete split the dough into two equal pieces.
Preheat oven to 350 degrees. Spray/Grease an 8 in baking dish
Spread half of the dough on the bottom of the bakign dish
Spread with half of of the brown sugar mixture.
In a mixing bowl add the filling ingredients and beat until smooth. Spread over the brown sugar mixture.
Cover well with the remaining dough and top with the remaining brown sugar mixture.
Cook for 18-20 minutes or until brown. Cool 10-15 minutes before slicing. Enjoy!
|Add the dough ingredients into a mixing bowl starting with half of the flour|
|Beat on low speed|
|Add the remaining flour to the dough and mix with a spoon|
|Sous Chef Liam showcasing the dough|
|Dough should be sticky|
|Knead the dough for 3-5 minutes|
|Place dough in a large bowl and cover to allow to rise|
|Allow dough to rise to about twice the original size|
|Punch the dough in the middle|
|Place on lightly floured surface|
|Roll the dough out|
|Add half of the dough to the greased baking dish|
|Add half of the brown sugar mixture and top with the sour cream mixture|
|Fully cover with the remaining dough|
|Top with the remaining brown sugar mixture|
|Bake for 18-20 minutes|
|Serve & Enjoy!|
If you would like to view the previous winning desserts, click here:
January's Winner: Black Forest Pavlova
December's Winner: Pumpkin Tiramisu
November's Winner: Caramelized Banana Pudding
October's Winner: Double Layer Pumpkin Cheesecake
September's Winner: Apple Raspberry Crumble