Description
Enjoy these soft and delightful Cobweb Cinnamon Rolls, perfect for a cozy breakfast or sweet treat. Made with a tender dough filled with a buttery cinnamon-sugar mixture, rolled into spirals, and baked until golden brown. Finished with a smooth cream cheese glaze for an irresistible finish.
Ingredients
Scale
Dough
- 4 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
Glaze
- Softened cream cheese (approximately 4 oz)
- Powdered sugar (about 1 cup)
- Milk (2-3 tablespoons)
- Vanilla extract (1 teaspoon)
Instructions
- Activate yeast: Combine warm milk and active dry yeast in a large mixing bowl and let sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix dough ingredients: Add melted butter, granulated sugar, eggs, and salt to the yeast mixture, stirring until all ingredients are well combined to form a dough.
- Prepare cinnamon filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until thoroughly blended to create the filling.
- Roll out dough: After the dough has risen (approximately 1 hour), punch it down to release air, then roll it out on a floured surface into a 16×12 inch rectangle.
- Spread filling: Evenly spread the prepared cinnamon filling over the dough, leaving a small border around the edges to prevent overflow when rolled.
- Form rolls: Tightly roll the dough from one longer side into a log shape, then slice the log into 12 equal pieces for uniform rolls.
- Second rise: Place the rolls in a greased baking dish, cover with a towel, and let them rise for 30-45 minutes until slightly puffed.
- Bake rolls: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until they turn golden brown and are cooked through.
- Prepare glaze: While the rolls bake, mix softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy to make the glaze.
- Glaze and serve: Once the cinnamon rolls have cooled slightly after baking, spread the cream cheese glaze on top and serve warm for the best experience.
Notes
- Make sure the milk is not too hot to avoid killing the yeast; about 110°F is ideal.
- You can substitute whole milk with any milk alternative if desired.
- Allowing the dough to rise properly is crucial for fluffy rolls.
- The cream cheese glaze can be adjusted to your preferred sweetness and consistency by varying powdered sugar and milk quantities.
- For an extra gooey texture, add a small amount of light corn syrup to the glaze.
