INGREDIENTS

Dough

• 2 cups whole milk, warm to the touch
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted (I use salted)
• 2¼ teaspoons (1 packet) active dry yeast
• 5 cups all-purpose flour (divided)
• 1 teaspoon baking powder
• 2 teaspoons kosher salt

Filling (I double this for more cinnamon flavour)

• ¾ cup light brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup (1½ sticks) unsalted butter, softened
  

Frosting

• ½ cup cream cheese softened
• 1 cup Icing Sugar
• 2 Tbsp butter
• 1 Tsp vanilla extract
• 4 Tbsp milk (or heavy cream or half and half)

PREPARATION

Make the dough:

1. In a bowl, put in warmed milk, sugar and melted butter (warm to the touch, 100-110˚F (37-43˚C)
2. Add yeast over top of the mixture and gentle mix. Cover bowl and let sit for 10 minutes in a warm place.
3. Add 4 cups of the flour to the milk mixture and with a wooden spoon stir until combined. Cover with plastic wrap or a towel and place in a warm place to rise and double in size.
4. Coat a baking tin and put aside until ready.
5. While waiting the dough to rise cream butter, cinnamon and brown sugar together and set aside.
6. After the hour is up, remove cover from dough and add the remaining flour, salt and baking powder. Combine well and put dough onto a clean floured surface. Dust dough with flour and kneed for at least 10 minutes adding a little extra flour as needed to keep it from being too sticky.
7. Using a rolling pin, roll out dough to a large rectangle (12″-14″ x 17″).
8. If making “rolls” (see diagram). Begin rolling the dough into a log from the short end. Continue rolling and place seam-side down.
9. If making “knots” (see diagram). With long side towards you, fold 1/3 dough over the filling and then again the remaining 1/3. Cut into 12 equal strips. Using a sharp knife, cut down the length of each section to make 3 strands but leave attached at the top. Begin to braid each strand, then roll up the braids over itself and place seam side down into well greased “large muffin tins”. (you will need two)
10. Trick in cutting: Use dental floss to the rolls, a knife will flatten them. Cut them into 12 equal pieces and depending on if you are making “Braided Knots” or “Rolls” place them into muffin tins or baking pans. Cover with a towel and allow them to rise another 35-45 minutes. Note: At this point you can cover them with plastic wrap and freeze them until ready.
11. Place into a 350˚F (180˚C) preheated oven and bake for 25-30 minutes until lightly brown.
12. While they are baking, make the frosting by putting all ingredients into a bowl and combine until well mixed.
13. After cinnamon rolls or knots have been removed from oven, let stand for about 10 minutes and drizzle frosting over top.

Enjoy!

Servings: 12

Shaping Cinnamon Rolls or Braids

Adapted from original recipe