I got this recipe from my friend Valérie and I will forever be grateful that she shared it with me because these rolls are out-of-this-world... They are a million times better than the super sweet and greasy cinnamon rolls you can buy at the mall.
They are not hard to make (especially if you have a stand mixer doing all the kneading!), but give yourself plenty of time since the dough needs to rise twice. And don't forget a little icing on top!
Makes 14 rolls.
- 1 ¼ cup milk = 300 ml de lait
- 2 teaspoons instant dry yeast = 2 cuillères à café de levure de boulanger déshydratée
- 6 tablespoons sugar = 6 cuillères à soupe de sucre
- 6 tablespoons butter, softened = 85 g de beurre, ramolli
- 1 teaspoon salt = 1 cuillère à café de sel
- 1 large egg beaten = un oeuf, battu
- 3 ½ cup flour = 425 g de farine
- 5 tablespoons sugar = 5 cuillères à soupe de sucre
- 1 tablespoon ground cinnamon = 1 cuillère à soupe de canelle en poudre
- 2 tablespoons butter, softened = 30 g de beurre, ramolli
- 2 tablespoons cream cheese = 30 g de cream cheese ou équivalent
- 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
- ¾ cup confectioners sugar = 100 g de sucre glace
- 2 tablespoons milk = 2 cuillères à soupe de lait
Warm milk to about 100-110°F, add yeast. Stir and let stand for 5 minutes.
Cream together sugar, salt and butter. Add egg and mix until blended. Gradually add flour and milk/yeast mixture. Mix with the dough hook until a soft dough forms. Knead for 10 more minutes (or 12-15 minutes by hand). You may have to add a little flour or milk. Lightly grease a bowl and transfer the dough. Let rise, covered, for about 2 hours or until doubled.
Turn the dough out on a lightly floured work surface, and roll it into a rectangle about 14 inches by 12 inches and 2/3 inch thick. Mix sugar and cinnamon and sprinkle all over the dough. Starting with the longest side, roll the dough into a log and cut 14 1-inch slices. Place in a large greased baking pan (or two small ones), cover and let rise again for one and a half hour.
Bake at 350F/180C for 22-25 minutes. Remove from pan and cool on wire rack.
To make the icing: cream together butter, cream cheese and vanilla extract. Gradually add confectioners sugar and milk and continue mixing until smooth. Spread on cooled rolls. Enjoy!