Cinnamon rolls are a bakery classic and the favorite treat of many.
While they do take a little more elbow grease, these gooey and deliciously comforting delights are worth the time and effort it takes to make them. Unlock a new skill and craft these sweet and cozy cinnamon confections in your own kitchen.
Ingredients for the dough:
½ cup 110°F warm water
4 ½ teaspoons active dry yeast
1 ½ cups lukewarm milk
½ cup sugar
2 teaspoons salt
2 eggs
½ cup room temperature butter
7 cups all-purpose flour (or bread flour)
Ingredients for the filling:
3 tablespoons room temperature butter
⅔ cup brown sugar
4 teaspoons ground cinnamon
Ingredients for the icing:
2 cups powdered sugar
½ cup milk, or more as needed
½ teaspoon vanilla extract
Instructions:
In a large mixing bowl, add your warm water and yeast. Make sure the water is no hotter than 110°F, or it may kill the yeast and prevent the dough from rising.
Next, prepare your baking pan. Grease a 13 inch by 9-inch pan and set it aside. You may want to have another small pan on hand, just in case your cinnamon rolls end up more abundant than this pan can hold.
In a separate mixing bowl, cream your butter and sugar with a hand mixer or stand mixer until well combined.
Make sure your milk is heated to a mild temperature. It should be warm, but not so hot that you wouldn’t put your finger in it.
Add your eggs and lukewarm milk to the butter mixture. Beat well with your mixer until mostly combined.
Add the butter mixture to your yeast mixture and mix lightly.
Gradually add in your flour a cup at a time. Each cup doesn’t need to be perfectly incorporated before you add the next one, just add them after a few turns.
Once a dough has formed, it’s time to begin kneading.
Prepare a counter space with a light dusting of flour.
Turn your dough out of the bowl onto the floured surface.
Knead the dough until smooth and elastic. This takes about 5 minutes. I recommend setting a timer and deciding if it’s ready after 5 minutes of kneading.
Once kneaded, round out the dough and put it in a large mixing bowl.
Cover the bowl with a damp cloth and allow it to proof in a warm place for 1 ½ hours. If your oven has a “bread proof” setting, you can use that. If you don’t, any sunny spot without a draft will do just fine.
While your dough is proofing, you can make your cinnamon filling.
Cream together your butter and brown sugar with a hand mixer or stand mixer until smooth.
Add your cinnamon and mix until well combined. Set aside at room temperature, until your dough is done proofing.
When your dough is ready, prepare another lightly floured surface and dump out your dough.
Roll out your dough into a rectangle, about 15 inches by 9 inches, with an even thickness.
Spread your cinnamon butter spread in an even layer onto your dough. Get it all the way to the edge.
Tightly roll up your dough into a log. Seal the edges by pinching them together.
Cut the roll into 1-inch pieces and set them tightly into the greased baking pan.
Cover them with a damp cloth and let them proof again for 30 minutes.
After the final proof, remove the cloth and bake them for 25-30 minutes at 375°F. You’ll know they’re ready when they’re golden brown on the top and a fork inserted into the center comes out clean.
While your cinnamon rolls are baking, you can make your frosting.
Whisk together your powder sugar and milk, adding the milk gradually until you’ve achieved a spreadable, but thick consistency.
Add your vanilla extract and mix well. Set aside.
Once your cinnamon rolls are a beautiful golden brown and a fork inserted into the center comes out clean, cover them with your icing while they’re still hot.
Let them sit for 10-30 minutes to cool down before serving. Enjoy!
