Mushroom Free Easy Cinnamon Roll Bake
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Learn more →Ingredients
8 servings
For the dough
- 3 cups all-purpose flour
- 2 ¼ tsp instant yeast (1 standard packet)
- 2 tbsp granulated sugar
- 1 tsp salt
- ¾ cup whole milk, warmed to 110°f (43°c)
- ¼ cup unsalted butter, melted
- 1 large egg
For the cinnamon butter
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
- 2
In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, and salt. Add the warmed milk, melted butter, and egg, then stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and slightly tacky but not sticky. Return the dough to the bowl, cover with a clean kitchen towel, and let rest for 10 minutes.
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