Everything Nice Cinnamon Rolls
Hey loves! It’s Day 4 of our 12 days of recipes for Christmas and today I’m bringing you a cinnamon roll recipe that screams Christmas. It’s boozy, buttery, and flat out AWESOME! I will issue a warning that you can’t just have one of these babies they are so addicting and I may or may not have eaten three at a time lol. This goes perfectly with a nice glass of Coquito or warm apple cider. Let me know how much you love it once you’ve gotten a chance to make them.
I want to also say please don’t be intimidated by making cinnamon rolls they seem like a lot of work when in reality they just require a little extra time to allow the dough to rise. If you have a stand mixer, it will do most of the work for you. So, go ahead and pull it out honey and get to mixing, this recipe will make you the topic of discussion for ALL of the right reasons. See you tomorrow babes! **kisses**
Everything Nice Cinnamon Rolls
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil (Be sure to not let your milk burn). When it reaches a boil, remove from heat.
Pour the hot milk into the bowl of an electric mixer and add your vanilla extract, 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely, stir in sugar. Test the milk mixture to make sure the temp is lukewarm. Once you’ve tested the temp stir in the yeast and let it foam for approximately 10 minutes. (Your mix must be lukewarm! Hot liquid will kill your yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and flour. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover your bowl with plastic wrap and allow your dough to rise. It should double in size this take 60-90 minutes.
While waiting for dough to mix, prep your filling. Mix the brown sugar, browned butter, spices, and graham crackers until well incorporated.
Dump the inflated dough out on a well-floured work surface. Roll out into a large rectangle.
Using a flat spreader, spread ther filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Starting at the long side, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Then cut the log into 8-12 equal rolls(depending on how big you like them). Tuck the loose end under each roll to secure it, and place them in the baking dish to rise for at least 30 minutes.
I recommend starting your cognac-caramel topping now that way it has time to sit and thicken. Melt your butter, cream cheese, cinnamon, nutmeg, and sugar in a medium sauce pan over a medium heat. Allow this to cook for 5 minutes. Lower your heat and slowly stir in your cognac and heavy cream return heat to medium. Cook for another 5 minutes , stirring constantly. Add pecans and vanilla and remove from heat.
Preheat the oven to 350 degrees F. Then bake cinnamon rolls for 20-25 minutes, until the edges golden brown.
Spoon your caramel sauce over your rolls while they are hot, this allows that sweet cognac sauce to melt in between those layers. Let rolls cool for 15-20 minutes and then spread another layer of caramel over the rolls.
Great served warm and topped with fresh whipped cream.
Browned butter: Melt butter over a medium heat until you see the butter start to brown (about 5-ish minutes) be sure to constantly stir or swirl the butter in pan so it doesn't burn.
Use the cognac of your choice, I used Meukow V.S.O.P