Prep Time: 3 hrs | Cook Time: 25 mins | Total Time: 3 hrs 25 mins | Servings: 12
I always love cinnamon rolls! I was intimidated to make them at first, but with this simple recipe, I can throw together perfect homemade cinnamon rolls.
INGREDIENTS :
DOUGH:
- 1/2 c. granulated sugar
- 1 c. whole milk warmed (105-140°)
- 2 packages (or 5 tsp ) active dry yeast
- 1/2 c. unsalted butter room temperature, cut into chunks
- 5 c. all-purpose flour separated (plus extra for rolling out the dough)
- 2 tsp fine sea salt
- 3 large eggs room temperature
FILLING and GLAZE:
- 1/4 c. unsalted butter, room temperature, separated
- 1 Egg, room temperature, slightly beaten
- 1 tbsp ground cinnamon
- 3/4 c. firmly-packed light brown sugar
- 1/4 tsp fine sea salt
ICING:
- 1/4 c. heavy cream
- Pinch of fine sea salt
- 1 tsp pure vanilla extract
- 3/4 c. confectioners powdered sugar
DIRECTIONS :
GROW THE YEAST:
Step 1: To a bowl with a stand mixer fitted with a paddle attachment, add the warmed milk. Over the milk, sprinkle the yeast and stir to moisten. Let the yeast stand for about 5 to 7 minutes until foamy.
TO MAKE THE DOUGH:
Step 2: To the yeast, add the sugar, 4 1/2 cups of flour, eggs, butter, and salt. In a small bowl, place the rest of the half cup flour. Mix the contents in the mixer using on low until blended.
KNEAD THE DOUGH:
Step 3: Take the paddle attachment, then attach the dough hook. At low speed, knead the dough for about 5 to 7 minutes, adding the reserved flour a tbsp at a time, as needed. This will prevent the dough from sticking to the sides of the bowl. Or you can knead the dough using your hands.
FIRST RISE (1 1/2 – 2 HOURS):
Step 4: Grease a large bowl using oil.
Step 5: Transfer the dough to the greased bowl once it is smooth with an elastic texture. Turn the dough to coat with oil. Loosely tent the bowl using a plastic wrap and proof for about 1 1/2 – 2 hours in a warm, draft-free spot until the size has doubled.
TO MAKE THE ROLLS:
Step 6: Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 7: Whisk the egg with 1 tbsp water until well blended and set aside.
Step 8: In a small bowl, place the brown sugar, cinnamon, and salt. Mix well to make the filling and set aside.
Step 9: After the first rise, punch the dough, then place it on a lightly floured work surface. Using a sharp knife, cut the dough in half. Set the first half aside. Lightly dust the dough with flour, patting it out into a rectangle. Roll the dusted dough using a rolling pin into a rectangle, measuring it to about 12 x 14-inches.
Step 10: If needed, rotate the dough so the short side is in front of you. Across the surface of the dough, spread half of the butter. Stop at about an inch from the opposite side. Sprinkle over half of the cinnamon-sugar mixture and rub it across the butter. Give it a nice pat to adhere to.
Step 11: Lightly brush the clear area with the egg wash. Set the remaining egg wash aside.
Step 12: Start rolling the dough into a log from the short side closest to you. Pinch the seam together after rolling the dough, then place the log on your work surface, seam-side down.
Step 13: Cut the tapered ends using a sharp serrated knife and discard. Then, separate the log into 6 equal pieces. Evenly stagger the rolls across half of the greased baking dish. Do the same with the rest of the log, then proceed to fill the dish.
SECOND RISE (40 – 60 MINUTES):
Step 14: Using a kitchen towel, loosely cover the rolls and let them rise for about 40 minutes in a warm, draft-free spot until the size has doubled.
BAKE:
Step 15: In the middle of the oven, position the rack and preheat the oven to 350 degrees.
Step 16: Across the top of the cinnamon rolls, brush the reserved egg mixture. Place in the preheated oven and bake for about 25 to 30 minutes until the rolls are golden and completely cooked. Remove from the oven when done and set the rolls aside to cool a little.
TO MAKE THE ICING:
Step 17: Place the confectioners’ sugar, cream, vanilla, and salt in a medium-sized mixing bowl. Mix well until completely mixed.
Step 18: Across the tops of the cinnamon rolls, pour the glaze and spread it on each surface using a pastry brush. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 458, Calories from Fat 135, Fat 15g23%, Saturated Fat 9g56%, Cholesterol 93mg31%, Sodium 474mg21%, Potassium 124mg4%, Carbohydrates 70g23%, Fiber 1g4%, Sugar 30g33%, Protein 8g16%, Vitamin A 540IU11%, Calcium 64mg6%, Iron 2.8mg16%
HOMEMADE CINNAMON ROLLS
Ingredients
- DOUGH:
- 1/2 c. granulated sugar
- 1 c. whole milk warmed (105-140°)
- 2 packages (or 5 tsp ) active dry yeast
- 1/2 c. unsalted butter room temperature, cut into chunks
- 5 c. all-purpose flour separated (plus extra for rolling out the dough)
- 2 tsp fine sea salt
- 3 large eggs room temperature
- FILLING and GLAZE:
- 1/4 c. unsalted butter, room temperature, separated
- 1 Egg, room temperature, slightly beaten
- 1 tbsp ground cinnamon
- 3/4 c. firmly-packed light brown sugar
- 1/4 tsp fine sea salt
- ICING:
- 1/4 c. heavy cream
- Pinch of fine sea salt
- 1 tsp pure vanilla extract
- 3/4 c. confectioners powdered sugar
Instructions
GROW THE YEAST:
Step 1: To a bowl with a stand mixer fitted with a paddle attachment, add the warmed milk. Over the milk, sprinkle the yeast and stir to moisten. Let the yeast stand for about 5 to 7 minutes until foamy.
TO MAKE THE DOUGH:
Step 2: To the yeast, add the sugar, 4 1/2 cups of flour, eggs, butter, and salt. In a small bowl, place the rest of the half cup flour. Mix the contents in the mixer using on low until blended.
KNEAD THE DOUGH:
Step 3: Take the paddle attachment, then attach the dough hook. At low speed, knead the dough for about 5 to 7 minutes, adding the reserved flour a tbsp at a time, as needed. This will prevent the dough from sticking to the sides of the bowl. Or you can knead the dough using your hands.
FIRST RISE (1 1/2 – 2 HOURS):
Step 4: Grease a large bowl using oil.
Step 5: Transfer the dough to the greased bowl once it is smooth with an elastic texture. Turn the dough to coat with oil. Loosely tent the bowl using a plastic wrap and proof for about 1 1/2 – 2 hours in a warm, draft-free spot until the size has doubled.
TO MAKE THE ROLLS:
Step 6: Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 7: Whisk the egg with 1 tbsp water until well blended and set aside.
Step 8: In a small bowl, place the brown sugar, cinnamon, and salt. Mix well to make the filling and set aside.
Step 9: After the first rise, punch the dough, then place it on a lightly floured work surface. Using a sharp knife, cut the dough in half. Set the first half aside. Lightly dust the dough with flour, patting it out into a rectangle. Roll the dusted dough using a rolling pin into a rectangle, measuring it to about 12 x 14-inches.
Step 10: If needed, rotate the dough so the short side is in front of you. Across the surface of the dough, spread half of the butter. Stop at about an inch from the opposite side. Sprinkle over half of the cinnamon-sugar mixture and rub it across the butter. Give it a nice pat to adhere to.
Step 11: Lightly brush the clear area with the egg wash. Set the remaining egg wash aside.
Step 12: Start rolling the dough into a log from the short side closest to you. Pinch the seam together after rolling the dough, then place the log on your work surface, seam-side down.
Step 13: Cut the tapered ends using a sharp serrated knife and discard. Then, separate the log into 6 equal pieces. Evenly stagger the rolls across half of the greased baking dish. Do the same with the rest of the log, then proceed to fill the dish.
SECOND RISE (40 – 60 MINUTES):
Step 14: Using a kitchen towel, loosely cover the rolls and let them rise for about 40 minutes in a warm, draft-free spot until the size has doubled.
BAKE:
Step 15: In the middle of the oven, position the rack and preheat the oven to 350 degrees.
Step 16: Across the top of the cinnamon rolls, brush the reserved egg mixture. Place in the preheated oven and bake for about 25 to 30 minutes until the rolls are golden and completely cooked. Remove from the oven when done and set the rolls aside to cool a little.
TO MAKE THE ICING:
Step 17: Place the confectioners’ sugar, cream, vanilla, and salt in a medium-sized mixing bowl. Mix well until completely mixed.
Step 18: Across the tops of the cinnamon rolls, pour the glaze and spread it on each surface using a pastry brush. Enjoy!
