{"id":34417,"date":"2017-03-15T09:45:59","date_gmt":"2017-03-15T09:45:59","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=34417"},"modified":"2017-03-15T09:45:59","modified_gmt":"2017-03-15T09:45:59","slug":"recipe-cinnamon-rolls-with-creme-cheese-frosting","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2017\/03\/15\/recipe-cinnamon-rolls-with-creme-cheese-frosting\/","title":{"rendered":"[recipe] Cinnamon rolls with creme cheese frosting"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dough
\n120g (1\/2 cup) unsalted butter, melted
\n500ml (2 cups) whole milk, warm to the touch (110-115F\/40-45C)
\n100g (1\/2 cup) granulated sugar
\n1 pack active dry yeast
\n625g (5 cups) flour, divided
\n1 teaspoon baking powder
\n2 teaspoons salt<\/p>\n

Filling
\n180g (3\/4 cup) butter, softened
\n150g (3\/4 cup) light brown sugar
\n2 tbsp ground cinnamon<\/p>\n

Frosting
\n115g (4 ounces) cream cheese, softened
\n125g (1 cup) powdered sugar
\n30g (2 tbsp) butter, melted
\n30ml (2 tbsp) whole milk
\n1 tsp vanilla extract<\/p>\n

PREPARATION<\/p>\n

1. Generously butter two disposable foil pie\/cake pans.<\/p>\n

2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110F\/37-40C. If it is hotter, allow to cool slightly.<\/p>\n

3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.<\/p>\n

5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.<\/p>\n

6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.<\/p>\n

7. Preheat oven to 350\u02daF\/180\u02daC<\/p>\n

8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional 3\/4 cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.<\/p>\n

9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.<\/p>\n

10. Roll the dough out into a large rectangle, about 1\/2-inch thick. Fix corners to make sure they are sharp and even.<\/p>\n

11. Spread the softened butter evenly over the dough.<\/p>\n

12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.<\/p>\n

13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.<\/p>\n

14. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1.5″\/4cm thick each).<\/p>\n

15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.<\/p>\n

16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.<\/p>\n

17. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.<\/p>\n

18. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dough 120g (1\/2 cup) unsalted butter, melted 500ml (2 cups) whole milk, warm to the touch (110-115F\/40-45C) 100g (1\/2 cup) granulated sugar 1 pack active dry yeast 625g (5 cups) flour, divided 1 teaspoon baking powder 2 teaspoons salt Filling 180g (3\/4 cup) butter, softened 150g (3\/4 cup) light brown sugar 2 tbsp ground cinnamon…<\/p>\n

Read More “[recipe] Cinnamon rolls with creme cheese frosting”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-34417","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-8X7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/34417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=34417"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/34417\/revisions"}],"predecessor-version":[{"id":34418,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/34417\/revisions\/34418"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=34417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=34417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=34417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}