This blog will never make you scroll through an epic novel to get the goods. Here is the recipe:
Disney Parks Inspired Mickey Cinnamon Rolls
1 Package of Active Dry Yeast
3/4 cup of Whole Milk
1/4 cup of Granulated Sugar
1/4 cup of Warm water
1 tsp of Vanilla Extract
1 tsp of Salt
1/4 cup of Unsalted Butter, melted
4 cups of All Purpose Flour
*1/2 stick of Melted Butter, to brush over the top before baking & to prepare baking dish
1/2 cup of Unsalted Butter, at room temperature
3/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
2 Tbsp of Ground Cinnamon
4 oz of Cream Cheese, at room temperature
2 Tbsp of Butter, at room temperature
2 cups of Powdered Sugar
1/2 tsp of Vanilla Extract
1/4 tsp of Salt
1 Tbsp of Milk
- Add packet of active dry yeast to a small bowl with 1/4 cup of warm water and one tsp of granulated sugar, put aside
- In large mixing bowl of standing mixer, add sugar, egg, milk, melted butter and salt and mix until well combined
- Add yeast mixture and vanilla and 2 cups of the flour. Mix until well incorporated
- Slowly add the remaining 2 cups of flour and set mixer on medium low and mix for 7-8 minutes until dough is smooth and not sticky.
- Pour dough into lightly buttered bowl and cover with plastic wrap and leave in a warm location to proof for 2-3 hours (the dough should double in size).
- After proofed, remove dough from bowl onto a well floured surface. Roll into a large rectangle (approx. 16” x 21”)
- Combine cinnamon filling mixture in a medium bowl, then spread the filling with spatula evenly over the dough rectangle.
- After evenly coated, with the longest side facing you, roll the dough upwards until you create a long tightly rolled cylinder.
- Using a bench scraper, cut the jelly roll into 12-14 even sections or rolls*
- To create Mickey Cinnamon rolls: set aside 6 rolls and take the other 6 rolls and unroll them so they are long strips of coated dough. Cut the strips in half and reroll both strips into “mini” rolls. Assign two rolls to each of the large rolls. Arrange them on either side of the large roll as the ears in the large baking dish. (See photos)
- Place the rolls cut side down into a well buttered large baking dish to proof for 1 1/2 hours**
- Preheat the oven to 350°
- Bake for 30 minutes on center rack,
- While baking: combine the frosting ingredients in the bowl of a stand mixer
- After cinnamon rolls come out of the oven, cool throughly before adding frosting.
*if your dough seems too “soft”, it may help to chill your dough in the freezer for 15 minutes before cutting it.
**After this final proof, I put my cinnamon rolls (the baking dish) into the fridge. When I get up in the morning, I take the cinnamon rolls out and leave them on the counter for 30 minutes while the oven preheats. I pop them into the oven before the kids wake up and everyone walks into the kitchen smelling fresh cinnamon rolls. 🙌🏻
I tried a seasonal (spooky sprinkle) version. Add some gel food coloring to the frosting, pop it in a piping bag & add on your favorite sprinkles!
It was a great morning ❤️ Let me know if you try out this recipe or if you have any questions, feel free to reach out to me in the comments or on Instagram: @othatsmagical or @oliviamilana