Growing Chefs! Ontario Cinnamon Rolls
Cinnamon Rolls
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Dough
Ingredients
Filling
Ingredients
Cream Cheese Glaze
Ingredients
Equipment
Directions
Get Organized!
Gather all of your ingredients and equipment before you get started.
Get Prepped!
Lightly grease a 9 × 13-inch baking pan.
Warm the milk until it is just warm to the touch, about 100 – 110°F. Stir in the sugar and sprinkle the yeast over the milk. Let it sit for 5 to 10 minutes, until foamy.
In a large bowl, combine the flour and salt.
In a separate bowl, whisk together the egg and melted butter.
Get Cooking!
Add the yeast mixture and the egg mixture to the flour. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8 to 10 minutes, until the dough is smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover with a clean dish towel, and allow it to rise in a warm place for 60 to 90 minutes, or until doubled in size.
While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, cinnamon, and salt until smooth.
Turn the risen dough onto a lightly floured surface and roll it into a rectangle approximately 12 × 18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border along one long edge.
Starting with the long side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife.
Arrange the rolls in the prepared baking pan, leaving a little space between each one. Cover and allow them to rise for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350°F.
Bake for 22 to 28 minutes, or until the rolls are lightly golden and cooked through.
While the cinnamon rolls cool slightly, beat together the cream cheese, butter, icing sugar, vanilla, and enough milk to make a smooth, spreadable glaze.
Spread the glaze over the warm cinnamon rolls and serve.
Growing Chefs! Ontario Recipe
Cinnamon Rolls
Dough
Ingredients
Filling
Ingredients
Cream Cheese Glaze
Ingredients
Equipment
Directions
Get Organized!
Gather all of your ingredients and equipment before you get started.
Get Prepped!
Lightly grease a 9 × 13-inch baking pan.
Warm the milk until it is just warm to the touch, about 100 – 110°F. Stir in the sugar and sprinkle the yeast over the milk. Let it sit for 5 to 10 minutes, until foamy.
In a large bowl, combine the flour and salt.
In a separate bowl, whisk together the egg and melted butter.
Get Cooking!
Add the yeast mixture and the egg mixture to the flour. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8 to 10 minutes, until the dough is smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover with a clean dish towel, and allow it to rise in a warm place for 60 to 90 minutes, or until doubled in size.
While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, cinnamon, and salt until smooth.
Turn the risen dough onto a lightly floured surface and roll it into a rectangle approximately 12 × 18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border along one long edge.
Starting with the long side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife.
Arrange the rolls in the prepared baking pan, leaving a little space between each one. Cover and allow them to rise for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350°F.
Bake for 22 to 28 minutes, or until the rolls are lightly golden and cooked through.
While the cinnamon rolls cool slightly, beat together the cream cheese, butter, icing sugar, vanilla, and enough milk to make a smooth, spreadable glaze.
Spread the glaze over the warm cinnamon rolls and serve.