Soft, gooey, melt in your mouth cinnamon rolls 🤎 I’ve been developing and improving this recipe for years so it really is perfect

Servings: 8

For the dough:

- 50g granulated sugar

- 135g warm water

- 7g instant yeast

- 2 large eggs, room temp

- 125g vegetable oil

- 20g milk powder

- 400g all purpose flour

- 1/2 salt

1. in the bowl of your stand mixer fitted with a dough hook, whisk the water, yeast, sugar, eggs, and vegetable oil until well combined.

2. Add the flour, salt, and milk powder. Knead on high speed for 10-15 mins until the dough is smooth and passes the window pane test. This dough will be sticky at first, trust the process and keep kneading.

3. Form into a ball and place in a greased bowl. Cover with plastic film and proof in a warm environment for 2 hours until doubled in size.

For the filling and heavy cream:

- 100g granulated sugar

- 150g brown sugar

- 1 tsp cinnamon

- 130g unsalted room temp butter

- 8 tbsp heavy cream

1. In a bowl, cream the sugars, cinnamon, and room temp butter until well combined.

2. Punch the gas out of your dough and roll it out into a 16x12” rectangle.

3. Add the filling to the dough. Spread it out evenly.

4. Tightly roll up the dough.

5. Use clean thread to cut the dough into 8 equal sized pieces.

6. Place the rolls in a 8x12” glass dish and add 8 tbsp of heavy cream to the bottom.

7. Bake in a preheated oven at 350F for 25 mins

8. When you first take out the rolls, there’s going to be a pool of sugar at the bottom. That’s normal. Allow to cool for 30 minutes so it can caramelize and stick to the rolls!

For the cream cheese frosting:

- 180g room temp cream cheese

- 40g granulated sugar

- 2 tsp vanilla

- 100g cold heavy cream (35%)

1. In a bowl, whip the cream cheese, sugar, and vanilla until smooth.

2. Add the heavy cream, whip until fluffy and smooth.

3. Add the frosting to the top of the COOLED cinnamon rolls.

Enjoy :) tag me if you try this recipe 🤎

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