The best way to cook cinnamon rolls is in the oven ft. Ronica

By Tasty · 180 min

Ingredients

Instructions

1. Grease two disposable foil pie pans generously with butter.
2. Whisk the warm milk, melted butter and granulated sugar together until just warm, 100-110°F (37-43°C).
3. Sprinkle the yeast over the mixture and let it stand for 1 minute.
4. Add 4 cups (500 g) flour and mix with a wooden spoon until just combined.
5. Cover and let rise in a warm place for 1 hour, until nearly doubled.
6. Add the remaining 3/4 cup (95 g) flour, baking powder and salt, and stir. Turn out onto a well-floured surface and knead lightly, adding flour as needed, until no longer sticky.
7. Roll into a rectangle about 1/2 inch (1 cm) thick, and square off the corners.
8. Spread the softened butter over the dough, then sprinkle with brown sugar and a generous amount of cinnamon, pressing it into the butter.
9. Roll up into a log, pinch the seam closed and place seam-side down. Trim the ends evenly.
10. Cut the log in half, then cut each half into 7 even pieces about 1 1/2 inches (8 cm) thick.
11. Place 7 rolls in each pan, one in the centre and six around the edge. Cover and let rise in a warm place for 30 minutes.
12. Preheat the oven to 350°F (180°C).
13. Whisk the cream cheese, butter, milk, vanilla and powdered sugar until smooth to make the frosting.
14. Remove the plastic wrap and bake for 25-30 minutes, until golden brown.
15. While still warm, drizzle the frosting evenly over the rolls.

Summarized from Tasty's video. Watch it for the details.

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