Cinnamon Roll Recipe
User Reviews
5
Cinnamon Roll Recipe
Description
The Cinnamon Roll Recipe begins with proofing active yeast in warm milk and sugar to activate the yeast. The dough is then prepared by mixing flour, sugar, melted butter, and eggs, kneaded to develop gluten and set aside to rise until doubled in size. After rising, the dough is rolled out to a large rectangle, coated evenly with melted butter, and generously sprinkled with brown sugar and ground cinnamon. The dough is carefully rolled up and sliced into pieces before placing cut side up in a baking dish to rise and bake. The final product is soft with a tender crumb and aromatic cinnamon flavor. A cream cheese icing made from softened butter, cream cheese, powdered sugar, vanilla extract, and milk is spread over the warm rolls, adding a smooth and slightly tangy contrast to the sweetness of the filling.
These cinnamon rolls are appropriate for breakfast or dessert and benefit from slight reheating to restore softness. The recipe suggests making the dough ahead or freezing the rolls for convenient baking later without significantly sacrificing texture or flavor.
Specific instructions note the importance of maintaining milk temperature to support yeast fermentation, and caution against icing prior to freezing as it may caramelize. Instructions include tips on rolling and slicing to ensure even cinnamon distribution.
Ingredients
For the Cinnamon Rolls:
- 1/3 cup sugar
- 1 cup whole milk 2 tablespoons, warm 115°
- 1 tablespoon active yeast
- 4 cups all-purpose flour
- 1 1/2 tick unsalted butter melted
- 2 egg
- 1 cup light brown sugar packed
- 2 tablespoons ground cinnamon
For the Icing:
- 1 tick unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk whole
Instructions
- Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, whisk it, and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
- Next, add the flour, remaining sugar, and 1/2 stick of melted butter and mix with the hook attachment until combined at medium speed.
- Add 1 egg until combined, then mix on low speed for 3 to 4 minutes. Do not add the next egg until the one before is absorbed into the dough.
- Wrap the bowl with plastic wrap and set it in a warm place until it has doubled in size. If you plan on making the next day, chill in the refrigerator overnight.
- Roll out the dough on a clean surface lightly dusted with flour until the dough is roughly 18”x 24” inches in size.
- Evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon, covering all surface areas.
- Roll the dough from back to front and slice it into 2-inch wide slices.
- Place them in a 13” x 9” casserole dish, cut side up about 1 inch apart from each other, wrap them in plastic, and let them sit for another hour or until they’ve doubled in size.
- Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
- Remove the cinnamon rolls and let them cool slightly.
- While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
- Once the cinnamon rolls are done pour the icing all over the top and serve warm
Notes
- Keep milk at about 115°F to activate yeast effectively during proofing.
- Dough can be made ahead and refrigerated overnight for convenience.
- Store baked cinnamon rolls covered in the refrigerator for up to 5 days or freeze for up to 2 months; thaw in the fridge before reheating.
- Reheat rolls covered in the oven at 350°F for 10-12 minutes to warm through.
- For freezing, avoid icing beforehand to prevent caramelization during baking.
- Brush melted butter evenly over dough before adding cinnamon sugar to ensure consistent flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 89mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 554IU | 11% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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