Mother's Day is a special day celebrated each year that has a true meaning. So many celebrate by making something special for their mother and if you ask me, these cinnamon buns would be the perfect treat. The best part is that these can be prepared one day ahead and baked in the morning, or they can be made all in one day. The choice is yours.
These cinnamon rolls are extremely soft, infused with cinnamon sugar, and topped with perfect cream cheese topping.
Make ahead instructions.
To make cinnamon rolls one day ahead, prepare cinnamon buns. Cut them and place them in baking pan. Cover with plastic wrap and place in the refrigerator overnight. In the morning, remove from refrigerator and place in a warm place for about 1-2 hours, or until they have puffed up. Bake per normal insturctions.
Warming up instructions.
These are best and softest when freshly baked. To warm up, place in the microwave and heat in 20 second intervals until slightly warm and soft to the touch.
- 1 cup whole milk ,warm
- ½ cup granulated sugar
- ½ stick butter (4 tablespoons), melted
- 1 ¼ tsp active dry yeast
- 1 tsp salt
- 1 tsp vanilla extract
- ⅓ tsp baking powder
- ½ tsp cinnamon
- 2 ½ cups all purpose flour, more for dusting
- 6 tbsp butter
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Cream Cheese topping
- 1/3 cup powdered sugar
- 3 tbsp whole milk
- 2 tsp vanilla extract
- 3 tbs cream cheese
- Warm milk to about 110°F. To warm milk, add sugar and whisk until most of it dissolves. Add active dry yeast to warm milk, give it a light stir, and let it sit for about 5-10 minutes until a foam forms.
- In a medium bowl, whisk together all purpose flour, baking powder, salt, and cinnamon. Set aside.
- Once yeast actives, add melted butter and vanilla extract. Turn on the mixture at low speed and add the dry ingredients one spoon full at a time. Once all of the flour mixture is added to the wet ingredients, turn up the speed to medium and mix for about 2 minutes or until it comes together in a ball.
- Transfer the dough on the counter dusted with flour. Work the dough until it reaches bouched back when pressed. The dough should be tacky but should not stick to fingers. If it is too sticky, add one tablespoon of flour and work it in the dough completely.
- Once the correct consistency is reached, form into a bowl and place in a bowl covered with a towel. Preferably in a warm area. Let the dough rest about 1 hour or until it has risen.
- Deflate the dough and lightly dust working area where you will roll out the dough. Using a rolling pin, roll out into a rectangle.
- Evenly spread softened butter to the whole rectangle then sprinkle cinnamon and brown sugar. Roll into a log and cut into 6-7 equal rolls.
- Place into baking dish or skillet. Cover with towel and leave in a warm area for about 1-2 hours or until cinnamon rolls are puffy.
- Preaheat oven to 350°F.
- Once oven is preheated and cinnamon rolls have about doubled in size, place in oven and bake for about 20-25 minutes or until golen brown.
- Remove from oven and set aside to cool slightly.
- To make frosting, add all ingredients together and mix until smooth.
- Top cinnamon rolls with frosting while still warm.