** CHILI NOT INCLUDED **

These delicious cinnamon rolls always seem to steal the show wherever they go. The perfectly soft dough consistency is great with or without the sugar frosting. I think these are the best homemade cinnamon rolls.

This recipe is mostly the same as my Delicious Cinnamon Rolls recipe that I’ve posted before. I’ve only added a bit of nutmeg to the filling and shaped it differently.

When visiting Lisa, we decided to make her famous cinnamon rolls & chili. However, the cinnamon rolls was in the form of a cake and we added a heaping portion of chili on top!

How to make Cinnamon Rolls gooey

I discovered the secret to a rich and gooey cinnamon roll in Julie Clark’s Cinnabon Copycat recipe:

Pouring cream over the cinnamon rolls right before putting them in the oven.

This keeps the dough soft throughout the bake and results in gooey deliciousness just like the Cinnabon rolls. Julie’s recipe calls for heavy cream but I used coconut cream instead. This is my adapted recipe.

Ingredients

This recipe assumes the chili is already made.

• chili

Dough

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup salted butter
• 2.5 teaspoons instant dry yeast
• 1 teaspoon salt
• 2 large eggs

Filling

• 1 cup brown sugar
• 1/2 cup coconut cream
• 1/2 cup salted butter
• 2 tablespoons cinnamon
• dash of nutmeg

Frosting

• 2 cups powdered sugar
• 6 ounces cream cheese
• 1/3 cup salted butter
• 1/2 tablespoon maple extract or vanilla extract

Directions

If using a stand mixer, use the dough hook attachment

Creating the dough

1. Add eggs, butter, sugar, warm milk and instant dry yeast to a large mixing bowl (or stand mixer). Combine.

2. Add salt and flour. Continue mixing.

3. Once combined, knead (increase speed of stand mixer) for 5-7 minutes. The resulting dough should be sticky. Feel free to add up to 1/2 cup (68 grams) of flour to dry out the dough.

4. Cover the dough and set aside to rise and double in size (proof). This should take at least 30 minutes. Create the filling while dough is proofing.

Mixing the filling

1. Combine butter, brown sugar, cinnamon, and nutmeg

Creating the cake

1. Flour a large work surface and with a rolling pin, roll the dough into a large rectangle. 24” x 16” is sufficient.

2. Spread all the filling into an even layer on top of your dough.

3. Tightly roll the dough into a jelly roll style.

4. Cut the roll in half lengthwise and place in your greased baking dish of choice. Place in such a way that it will create a round platform.

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5. Cover and allow cake to proof for 20 minutes

6. Preheat oven to 375 degrees Fahrenheit

7. When cake is done proofing, pour the warm coconut cream over the cake so it is soaked.

8. (Optional) To create an indent in the middle of the cake, you will need to weigh it down. This can be done a myriad of ways but we used an oven safe bowl filled with uncooked rice.

9. Bake for 20 minutes. As usual, baking time may vary depending on the pan or the thickness of the cake. You may wish to cook longer to brown to your satisfaction.

Make the frosting

1. Combine the softened cream cheese, butter, maple extract, and powdered sugar

Assembly

1. When finished baking and properly cooled, spread or pour the frosting over the cake

2. Assuming the chili is already made, put that on top!

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3. Enjoy!

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Tips

• You can substitute coconut cream with whole cream, half and half, etc.
• Softening the butter will make mixing much easier.
• Use a stand mixer for the dough
• Use a hand mixer for the filling and frosting
• Use a round cake pan for baking. It will help the rolls soak up the cream
• You can substitute the maple extract with any flavored extract to your own taste preference.

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