Ish, you ask?
Let me tell you. I just made—FOR THE FIRST TIME, MIGHT I ADD—my very own fluffy, ooey, gooey homemade cinnamon rolls with homemade cream cheese icing. And just in case homemade didn’t sell it for you—I made these from scratch. At 7 in the morning. On a Saturday.
It has been my lifelong DREAM to make my very own cinnamon rolls.
It brings me back to the times where I used to live in Pittsburgh and I had a best friend in 2nd grade. Every time I slept over, her mother always woke up hours earlier, before we even had thoughts of opening up our little eyes, and make homemade cinnamon rolls for breakfast.
They were amazing. Shout out to Molly’s mom.
But, back to me. That was when the idea was born in my head, that one day, I would learn how to make my very own cinnamon rolls.
Eight year old me loved to imagine –something I did about 96% of the time—older me living life and inviting friends over to enjoy the sweet medley of my creations. Sometimes, the imagination revolved around my future brood of children—six to be exact (Yes, I’ve grown older. No, I no longer wild out like that with my imaginations)—and I vowed I would do the exact same thing Molly’s mom did for them every morning.
Needless to say, I stuck with Imagination A, and invited one of my best friends over to share them with me.
Let me introduce myself as the QUEEN of loving to cook/bake for people. I absolutely love feeding people. My absolute favorite person to cook for is my boyfriend, because he pretty much loves everything I cook and I’m happiest making him anything he asks. If I was rich (and not just with Daddy’s credit card), I would have weekly brunches over at my place for all of my friends to come over and eat and drink wine and dish about the latest news. Watching people eat my creations is more satisfying than finishing a book on a rainy day. More satisfying than acing an interview. More satisfying than beating my boyfriend in our daily debates or discovering a new online sale.
If I haven’t cooked for you yet, the invitation is out there. Message me for the address.
The first thing I was determined to master with baking these rolls was making sure the dough rose perfectly. Something I’ve only seen my grandma do when we used to bake together.
I read online about shortcuts for rising dough for baking purposes, because let’s be honest, who doesn’t like shortcuts?
Also, my friend wanted to go to Bath and Body Works for a sale bright and early in the morning, so cinnamon rolls had to be ready to go, because we livin’ the fast life out here.
After sifting through all of the noise, I finally decided to just go with one tip. Failure is better than not trying, right? So, here’s my piece of advice:
Advice from Alex:
Heat the oven to about 200 – 250 degrees. Let it warm up, then turn it off. Place the dough into a bowl (oven safe for you amateurs), and let it sit in the oven for about an hour.
Saved me SO much time—although also, I wouldn’t know how much time it saved me because this is also my first time.
Just know, we made that Bath and Body Works sale.
Another personal tidbit of advice: Do not be afraid to go heavy on the cinnamon, brown sugar filling. You want your cinnamon rolls to taste like cinnamon rolls, not just dough. Pack. In. That. Flavor.
Alright, babes, this is where I leave you. The recipe is down below. And, of course, comment below if you decide to make these. Feel free to add your own variations to the mix and email them to me!
Alex’s Amateur Cinnamon Rolls
Serves 8 friends, several coworkers, or one open-minded stomach
What You’ll Need:
For the Dough
- 2 cups of warm milk
- 4 eggs
- ¾ cup melted butter (you know this is about to be HEAVY in calories. But WORTH IT.)
- 2 teaspoons salt
- 3 tablespoons yeast
- 1 cup sugar
- 4 ½ to 5 cups flour
For the Best Part—the Filling
- 5 tablespoons cinnamon
- 2 ¾ cup brown sugar (I used dark brown sugar)
- ½ cup softened butter
For the Second Best Part, the Frosting
- 1 teaspoon Vanilla
- 1 cup softened butter
- 1 package of cream cheese (8 ounces)
- 5 ½ cups powdered sugar
- Preheat your oven to 200 degrees.
- Place your warm milk (and when I say warm, I mean decently warm. Not hot. Not lukewarm. But warm) in a bowl. Add yeast and stir.
- Do not get confused by this! Place 1 cup of sugar in a measuring cup. Then, take two tablespoons of the sugar from that measuring cup and put in in your decently warm milk and yeast mixture. Stir and let it sit for about 5 – 10 minutes. This allows the yeast to activate, or proof. If the mixture doesn’t become foamy or bubbly, then your yeast is bad, and you need to get some more.
- While that concoction is proofing, take a large mixing bowl and add the rest of the sugar in the cup, the 4 eggs, melted butter, and salt and stir a little bit.
- Once the yeast is done proofing, add that mixture to the mixing bowl and stir.
- Start stirring in your flour to the mixture, 2 cups at a time.
- Once the oven has preheated, turn it off.
- Place the dough in an oven safe bowl, then put it in the oven, covered in a slightly wet towel (do not say moist). Let it rise for one hour.
- Take the dough out of the oven and roll it out onto a floured surface (I see you slaving in the kitchen!).
- Time for your filling! Spread the softened butter all over the dough.
- Mix your brown sugar and cinnamon together in a bowl, then throw it all over the buttery dough. YUM.
- Roll up the dough and then slice it into little rolls.
- Put them on a greased sheet and cover with a towel or saran wrap. Let it rise for one more hour!
- Preheat oven to 400 degrees
- Bake cinnamon rolls for 9 – 12 minutes.
- Make frosting while the rolls are in the oven! Mix the butter and cream cheese together. Then add powdered sugar and vanilla.
- Take out the cinnamon rolls, and let them cool for a little bit.
- Spread the frosting alllllll over your warm rolls.
Yum, yum, yum.
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