The BEST Cinnamon Roll Recipe | Homemade Cinnamon Rolls | Recipe in description | Farmhouse Cooking

So I took about 20 cinnamon rolls recipes and came up with this one, which is my family’s favorite. I actually use to sell these as well but made maple
Icing instead of cream cheese. Everyone always asks me for the recipe but this is my first time to ever share! On the filling sometimes I like to double up on it , it makes it SUPER decedent and more to spread in the pan but today wasn’t one of those days.
I hope you enjoy! Please like and subscribe for more recipes, chickens,ducks, country life, and photography related content!
- Ashton
#cinnamonrolls #cinnamonrollrecipe #farmhouse #countrycooking #homemade #baking #bakingasmr #simplecountrylife
The BEST Cinnamon Roll Recipe
Dough
2 cups Luke warm milk ( I use raw milk)
1 heaping Tbsp Active Dry Yeast
5-6 cups AP Flour (White Lily)
5 Tbsp salted butter softened
2 large eggs beaten
1/4 cup + 1 Tbsp sugar
Filling
Freshly grated nutmeg
1 stick salted butter softened
1/3 cup granulated sugar
1/3 cup dark brown sugar
2 tbsp good cinnamon
1 tbsp vanilla
Icing
1 8 oz block cream cheese
1 stick salted butter softened
3 cups powdered sugar
2 tbsp heavy cream
1 tbsp vanilla paste
Extra
Heavy cream
In a glass measuring cup add 1/2 milk Luke warm milk, 1 tbsp sugar and yeast.
Let rest for 5-7 minutes until nice and foamy. Add 5 cups flour, butter, eggs and rest of sugar to a stand mixer with paddle attachment. Pour in milk/yeast mixture. Stir on low and add remaining milk and stir on low until it’s combined then switch to dough hook and mix on med/low. Once dough is combined it should be sticky but pulling off sides of bowl. If it isn’t, add remaining flour, a little at a time, until it does. I take mine out and knead until it springs back but you can continue in stand mixer if you wish. Place in a greased bowl with a damp tea towel or proofing cap and set aside in a warm place to proof.
While that is going , leaving nutmeg aside, mix the filling ingredents together until smooth and set aside.
Mix the icing up and set aside.
Once the dough is proofed roll out into a rectangle ( as best you can ) and grate the fresh nutmeg on top. Add the filling mixture on top and smear until complete covers the dough. Roll up from the long side on the bottom of your dough. Pinch together dough at the seam. I cut it into 8ths for bigger cinnamon rolls but you can cut as many as you’d like. I place mine in an 9x13 baking dish that I greased with some of the filling. Add heavy cream to top of each cinnamon roll to give extra moisture when baking.
Bake at 350 degrees for 35-40 minutes or until the centers are done.
Once out of the oven let cool for about 5 minutes and add icing. Enjoy!
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