Cinnamon Rolls
User Reviews
5
Cinnamon Rolls
Description
The Cinnamon Rolls recipe starts with activating yeast in warm water and sugar, then mixing the living yeast with warm milk, melted butter, sugar, salt, egg, and flour to create a soft dough. After a long first rise, the dough is rolled out and spread with softened butter, cinnamon, brown sugar, and a mix of walnuts, pecans, and optional raisins for texture and flavor. The dough is rolled and cut into individual rolls, which rise before baking. A powdered sugar glaze made from butter, vanilla, and milk completes the recipe with a sweet finish.
The baking process yields soft, light rolls with a lightly caramelized cinnamon filling surrounded by a golden crust. The use of both brown sugar and cinnamon creates a warm, inviting flavor profile while the chopped nuts add crunch and depth. The glaze adds moisture and enhances the sweetness without overpowering the spices.
These cinnamon rolls can be enjoyed fresh from the oven for breakfast or as a sweet snack. The dough can be refrigerated overnight before the first rise to develop flavor and allow convenient timing for baking in the morning. Leftovers store well for a few days in an airtight container and can be gently reheated in the microwave to restore softness.
Freezing is possible for both unbaked and baked rolls, enabling batch preparation ahead of time. For unbaked rolls, par-baking before freezing helps maintain texture upon baking later. This recipe’s careful balance of ingredients and method produces tender, flavorful cinnamon rolls with a classic texture and taste.
Ingredients
For the Dough:
- 2 1/2 teaspoons active dry yeast
- 1/2 cup water warm
- 1/2 cup milk warmed, whole
- 1/4 cup + 1/2 teaspoon granulated sugar , divided
- 1/3 cup butter , slightly melted
- 1 teaspoon salt
- 1 large egg , room temperature
- 3 1/2-4 cups all-purpose flour or bread flour
Cinnamon Sugar Filling:
- 6 Tablespoons butter softened
- 2/3 cup light brown sugar packed
- 2 Tablespoons ground cinnamon
- 3/4 cup raisins optional
- 3/4 cup walnuts
- 3/4 cup pecans
Glaze*:
- 4 Tablespoons butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-6 Tablespoons milk , as needed
Instructions
- Proof Yeast: In a small bowl, stir together yeast, warm water and 1/2 teaspoon sugar. Set aside for 5 minutes to "proof". (If the mixture doesn't get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
- Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky. Add more flour if needed.
- First Rise: Place dough in a well-greased bowl, cover with a dry kitchen towel and let rise until doubled, about 1 1/2 hours. Meanwhile, butter a rimmed bakers half sheet (18x13'') or a 9x13'' pan. Set aside.
- Roll out and Fill: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and roll it out into about a 20''x18'' rectangle. Spread 6 tablespoons softened butter on top. Mix sugar and cinnamon together and sprinkle over buttered dough, leaving 1/2 inch border. Sprinkle with walnuts, pecans, or raisins if desired.
- Cut: Beginning on the 18-inch side, roll up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 1/2 inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
- Second Rice: Arrange rolls on prepared baking sheet and cover with a dry kitchen towel. Rise again for about an hour, until doubled in size. Preheat oven to 375 degrees F.
- Bake: Uncover rolls and bake for 18-22 minutes or until no longer doughy in the center. While the cinnamon rolls bake, make the icing.
- Glaze: Mix butter and powdered sugar together for several minutes. Mix in vanilla and enough milk to reach a soft frosting consistency. (See notes for cream cheese frosting option). Spread over warm baked cinnamon rolls.
Notes
- Instant or rapid rise yeast can replace active yeast; omit proofing and add yeast directly with flour and sugar.
- A cream cheese glaze made with softened cream cheese and butter is an optional alternative for serving.
- Store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or refrigerate up to 1 week.
- Reheat individual rolls in the microwave for 15 seconds to restore softness.
- The dough can be made ahead and refrigerated overnight before the first rise for convenience.
- Baked or unbaked rolls may be frozen up to 3 months; thaw before reheating or baking as appropriate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 329mg | 14% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
