This Cajun Shrimp and Steak Alfredo Pasta combines penne pasta, cajun-flavored shrimp, and steak in a creamy Alfredo sauce. STEAK INGREDIENTS: 1 pound steak, cut into cubes (Ribeye or Sirloin) 1/2 cup + 1 tablespoon extra virgin olive oil 1 tablespoon soy sauce 1/4 cup

The finest cinnamon rolls I’ve ever had! If you like sticky cinnamon buns, this is the recipe to try since it contains a secret ingredient that makes all the difference. Everyone praises about these homemade rolls that are better than Cinnabon. We’ve been sharing our favorite cinnamon roll recipe for almost 5 years.

The finest cinnamon rolls I’ve ever had! If you like sticky cinnamon buns, this is the recipe to try since it contains a secret ingredient that makes all the difference. Everyone praises about these homemade rolls that are better than Cinnabon.

We’ve been sharing our favorite cinnamon roll recipe for almost 5 years. And you’ve all liked it ever since the dish originally appeared on Tastes of Lizzy T.

We appreciate your enthusiasm and support for this recipe. We love hearing about the various ways these secret ingredient cinnamon rolls make their way to your table, bringing your family together in the same way they have for over 23 years.

Metric US Customary
FOR THE MONEY:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (Red Star Platinum Baking Yeast is my favorite)
2 big room-temperature eggs
3/3 cup salted butter (Melted, but not hotter than 110o Fahrenheit. Just softened is plenty.) 1 granulated sugar cup 4 1/2 cups all-purpose flour (divided) 1 teaspoon salt 1/2 cup salted butter (nearly melted) FOR THE FILLING 1 cup brown sugar, packed 2 teaspoon cinnamon 1/2 cup heavy cream* (for sprinkling over the risen rolls)
6 ounces softened cream cheese FOR THE FROSTING
1/3 cup softened salted butter
2 cups granulated sugar
1/2 teaspoon maple extract (or vanilla extract)
Instructions

In the bowl of a stand mixer, combine the warm milk and the yeast.
Combine the eggs, butter, and sugar. Mix until well blended.
Add salt and 4 cups of flour (keep the other 12 cup for later) and mix with the beater blade just until the ingredients are barely mixed. Allow the mixture to sit for 5 minutes to allow the flour to absorb the liquids.

Scrape the dough from the beater blade and set it aside. Insert the dough hook.
On medium speed, beat the dough, adding up to 12 cup more flour as needed to form a dough. Knead the dough for 5-7 minutes, or until it is elastic and smooth. **The dough should still be sticky and adhere to the sides of the basin. That’s fine! At this point, resist the urge to add more flour. We usually add 4 12 cup, but start with 4 cup.
Coat a large mixing bowl with cooking spray.
Remove the dough from the mixer bowl with a rubber spatula and place it in the greased big mixing bowl.

Wrap a cloth or wax paper around the bowl.
Place the bowl in a warm place and allow the dough to double in size. For 1-2 minutes, I put the oven to the lowest level. Then, turn off the oven and place the dough in there to rise. The dough usually takes around 30 minutes to rise. Allowing the dough to rise too much will result in fluffy cinnamon rolls.
Prepare the cinnamon filling while the dough is rising. Mix the soft butter, brown sugar, and cinnamon in a medium mixing basin until well blended. Place aside.
Flour your pastry mat thoroughly. Turn the dough out onto the pastry mat and sprinkle the top with extra flour.
Roll the dough to a 2415′′ rectangle using a floured rolling pin. (The rectangle’s size can vary; it does not have to be perfect!)
Smooth the cinnamon filling over the entire dough rectangle using a rubber spatula.

Roll the dough firmly jelly roll style, beginning with the long end.
Place in a greased 913 baking pan and cut into 12 pieces.****
Allow the rolls to rise in the pan for 20 minutes, or until nearly doubled.
Preheat the oven to 375°F.
Warm the heavy cream until it is no longer cold. Make it hot…you don’t want it cold. The surface should be warm to the touch.
When the rolls have risen, pour the heavy cream over the top and allow it to soak into and around the rolls.
Bake for 20-22 minutes, or until the rolls are softly golden brown and the center rolls are cooked through, at 375°F. Note that the time will vary depending on the size of the rolls, the type of pan used, how tightly the rolls are packed, and so on. They could take up to 25-27 minutes to complete. After 20 minutes, check the rolls. If they begin to brown too quickly, cover loosely with foil for the remainder of the baking time.
Prepare the cream cheese icing while the rolls are cooling.
Using a hand mixer, combine the softened cream cheese and butter in a large mixing dish. Blend thoroughly.

Mix in your preferred essence and powdered sugar. Mix until everything is mixed.
Spread the icing on top of the c