Actually The Best cinnamon rolls {with the best cream cheese frosting}

Ah, cinnamon rolls. Who wants to just cuddle up with a knit blanket watching a cloud of lighting roll by with pouring rain on a tin roof smelling the sweet sent of homemade cinnamon rolls.

Well, not much storms here in North Idaho but I think it sounds fun!! These cinnamon rolls are the best guys, so good I finally was able to get pictures of them before we ate them on Mother’s Day!! These cinnamon rolls are special, they have sourdough starter in them which makes amazing flavor and helps to create beautiful texture, and even makes these cinnamon rolls more digestible (com’on guys, I’am justifying it for y’all) .

Why make cinnamon rolls?

Um, because there amazing!! Ok, I guess for special occasions we like to make cinnamon rolls for Christmas, Mother’s Day, Sometimes Easter, and for any other reason we can. 🙂

What makes these cinnamon rolls better then all the other best cinnamon roll recipes?

I know, it’s kinda “cliche” to say the best, so I call them “actually the best cinnamon rolls”. Because these cinnamon rolls are the only recipe you are going to need. And I want to make this as simple as possible so the thought of homemade cinnamon rolls doesn’t bore you.

What actually makes them better?

Well, depending on how much research you have done or if you are a baker already, these ingredients most likely look familiar to you. But let’s put out the importance of them:

• Bread flour: bread flour is higher in protein, making the protein to create more gluten creating a better texture. All purpose flour is usually about 9-10% protein while bread flour is usually 11-12% protein. I like to use Bobs Red Mill bread flour.
• Whole milk: not 2%, not skim, not almond, not water, but WHOLE milk. Whole milk has higher fat creating better texture and flavor to your amazing cinnamon rolls.
• Real butter: just like milk, don’t skip out on this one! Vegan butter is not a real deal, can’t change the amazing milk God have us!! I like to use Kerry Gold Irish butter, it’s full of flavor and it grass fed meaning it’s better for you!! (Don’t worry, it doesn’t taste grass-fed, you really should buy some).
• Sourdough starter: now this is optional, if you don’t have sourdough starter and don’t plan on starting when then just leave it out of the recipe. But I do recommend stickin’ it in there if you do have one on hand. Want it start one? Click here.
• Salt: salt helps to create gluten strands and brings out way more flavor. Don’t forget salt!!
• Farm fresh eggs: while you could just buy the eggs at the store, farm fresh really adds in a better overall flavor.
• Sugar: not a to much but just enough for the yeast to feed off of. Real organic cane sugar is the best, we like Kirkland’s signature.
• Cream cheese: our favorite cream cheese is Philadelphia or Kirkland’s signature, I still haven’t found a better cream cheese then these two.
• Cinnamon: real cinnamon people, like Vietnamese or something with deliciously real smell to it.

Can you smell them now?

Can we just talk about this cream cheese frosting for a sec? Um, AMAZING!! It’s like airy but still dense, melts a little on warm cinnamon rolls, sweet but not to sweet, yet still the amazing taste of cream cheese coming through… oh man!!

Ok, so this recipe makes a lot of cinnamon rolls!! I mean there’s only like 20 people in our family and everyone loves cinnamon rolls, so I had to make a lot:). This recipe makes about 32 cinnamon rolls. Depending on how big you ant them!!:) You can easily split the recipe in half for a smaller serving.

What’s in them?

• 3 cups whole milk
• 1 cup grass fed European butter, cubed
• 1/2 cup warm water at 115°F
• 1 tablespoon yeast (or one package)
• 1/4 cup cane sugar
• 1/3 cup sourdough starter, opt.
• 2 farm fresh chicken eggs
• 11-12 cups bread flour
• 1 teaspoon salt
• For the filling
• 1 1/2 cups grass fed European butter, room temperature
• 2 cups brown sugar
• 2 tablespoons cinnamon
• For the best cream cheese frosting
• 32oz cream cheese
• 2 cups heavy whipping cream
• 4 cups powdered sugar
• Salt
• Vanilla
• Almond extract, opt.

How do you make them??

1. Night before baking them: on the stove top heat milk to 130°F, add cubes butter and let cool to 115°F. Meanwhile, in a large bowl, add warm water, sugar, and yeast.
2. Now add the milk and butter to the water yeast mixture, add in sourdough starter, eggs, flour, and salt. knead until soft and smooth, about 10 minutes. Place in oiled bowl and let rise until doubled, about 1 hour.
3. Once dough has risen, place on counter top and roll until about 1/4 inch thick. Make the filling by beating butter in a stand mixer until smooth then add brown sugar and cinnamon and beat again. Smooth filling on dough with offset spatula until dough is fully covered in the filling.
4. From the longer side, roll the dough tightly until you reach the end. Cut rolls into about 1 1/2 inches and place in casserole dish. Let rise at room temperature for another hour, then place plastic wrap over rolls and refrigerate overnight.
5. The next morning, an hour before baking, take rolls out of refrigerator and let come back to room temperature. In about 30mins of the rolls warming out of the fridge, warm heavy whipping cream until about 100°F. Pour cream over rolls and let finish rising for another half hour while oven preheats.
6. Preheat oven to 350°F. Bake rolls until golden brown, about 30 mins. (don’t over bake so that they stay nice and soft).
7. Place cream cheese frosting on top and serve immediately. Enjoy!!

For the best cream cheese frosting ever:

• 32oz cream cheese
• 2 cups heavy whipping cream
• 4 cups powdered sugar
• Salt
• Vanilla
• Almond extract, opt.

How to make it:

1. In a bowl of your stand mixer, blend cream cheese, powdered sugar, salt, vanilla, and almond until nice and fluffy, about 5 minutes.
2. In another bowl of your stand mixer, (or place the cream cheese in a different bowl if needed) whip heavy whipping cream until fluffy. With the mixer on medium speed, slowly add cream cheese frosting to whipped cream and let mix fully together.
3. Now make sure that it tastes good, but just don’t eat all of the frosting, you want to make sure that there’s still enough for the cinnamon rolls. Enjoy!!