Get ready to transform your kitchen into a bakery paradise with these mouthwatering cinnamon rolls that will make your taste buds dance with joy! Imagine pulling apart a warm, gooey roll with swirls of rich cinnamon and a decadent cream cheese frosting that melts in your mouth. These aren't just any cinnamon rolls – these are Becky's Modified Cinnabon Rolls, a recipe that takes the classic treat to a whole new level of deliciousness that will have your family and friends begging for more!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup milk, warmed
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1 cup cream cheese frosting (for topping)
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of sugar, 1 packet of active dry yeast, and 1 teaspoon of salt. Mix well to evenly distribute the ingredients.
- In a separate bowl, warm 1 cup of milk until it is slightly warm to the touch (around 110°F or 43°C). Be careful not to overheat, as this can kill the yeast.
- Once the milk is warmed, add 1/3 cup of melted unsalted butter to the milk and stir until combined.
- In another bowl, beat 2 large eggs and then add them to the milk and butter mixture. Mix well until fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon or spatula. Mix until a dough begins to form.
- Transfer the dough onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, approximately 16x12 inches in size.
- In a small bowl, mix together 1 tablespoon of cinnamon and 1/2 cup of brown sugar. Sprinkle this mixture evenly over the rolled-out dough.
- Starting from one long edge of the rectangle, carefully roll the dough tightly into a log. Pinch the seam to seal it.
- Cut the rolled dough into 12 equal pieces using a sharp knife or a dental floss method for clean cuts. Place the rolls in a greased baking dish, leaving some space between each roll for expansion.
- Cover the baking dish with a towel and let the rolls rise again for about 30 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and let them cool for a few minutes. Once slightly cooled, generously top each roll with 1 cup of cream cheese frosting.
- Serve warm and enjoy your delicious Becky's Modified Cinnabon Rolls!
Tips
- Yeast Temperature Matters: Ensure your milk is warm (around 110°F) – too hot will kill the yeast, too cold won't activate it properly.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn repeatedly to develop gluten and create a smooth, elastic texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Rolling Hack: Use dental floss to cut your rolled dough into even pieces – it creates cleaner cuts than a knife and prevents squishing the delicate dough.
- Frosting Tip: Let the rolls cool slightly before adding cream cheese frosting to prevent it from melting completely.
- Make-Ahead Option: You can prepare the rolls the night before, let them do their second rise in the refrigerator, and bake fresh in the morning.
- Storage: These rolls are best enjoyed warm, but can be stored in an airtight container and gently reheated in the microwave for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 7g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
