Super soft Cinnamon Rolls

I have tried quite a few cinnamon roll recipes in my life but this one lives up to its name by far.

As the name says, it is super soft, isn’t overpowered by the taste of yeast and not too sweet. I strongly advise you give this a try if you’re in the mood for something amazing.

You will need:

2 1/ 2 cups all-purpose flour

1/ 4 cup sugar

2 1/ 4 teaspoons instant yeast

1/ 2 teaspoon salt

1/ 2 cup whole milk

3 tablespoons butter

2 tablespoons vegetable oil

1 teaspoon vanilla

1 egg

1/ 4 cup water

FILLING

1/ 4 cup butter

1/ 3 cup brown sugar

1 tablespoon cinnamon

A pinch of salt

CREAM CHEESE GLAZE

1/ 2 cup cream cheese

2 tablespoons butter

1 cup confectioner’s sugar

1/ 2 teaspoon vanilla

Method:

For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter, and stir until melted.

Add vegetable oil and vanilla. Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture along with egg and water. Mix by hand or use a stand mixer until the mixture forms a very soft, sticky dough. The dough will be very sticky but do not add more flour. The more you knead, the less sticky it will become. Knead until it feels very smooth, about 6-8 minutes. Cover well with plastic wrap and proof for 1½ – 2 hours, or until doubled in bulk. While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15×10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over the entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from the long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.

Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment-lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another

45-60 minutes or until doubled in size. Preheat oven to 375F/190C. Bake rolls for 18-22 minutes

or until golden brown and fully cooked in the middle. Set aside to cool while making the frosting.

For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.

Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.

Tips: The rolls are not very sweet so if you are not using the glaze and want a bit sweeter then I suggest using 1/ 2 cup brown sugar for the filling.