Recipe: At Home Cinnamon Rolls

Recipe: At Home Cinnamon Rolls Delicious, fresh and tasty.

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Homemade Cinnamon Rolls Are the Dessert Worth Waiting For.

A Slow Rise for the Best Cinnamon Rolls.

The dough I ultimately created is best made over two days.

You can cook Cinnamon Rolls using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cinnamon Rolls

1. Prepare of Rolls.

2. It’s of and 3/4 cups (345g) all-purpose flour (spoon & leveled).

3. You need of granulated sugar.

4. It’s of salt.

5. It’s of and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast.

6. It’s of whole milk.

7. It’s of water.

8. Prepare of unsalted butter.

9. Prepare of large egg.

10. It’s of Filling.

11. Prepare of unsalted butter, softened to room temperatur.

12. Prepare of ground cinnamon.

13. You need of granulated sugar or packed light or dark brown sug.

14. You need of Icing.

15. You need of confectioners’ sugar.

16. Prepare of pure vanilla extract.

17. You need of –3 Tablespoons (30-45ml) strong brewed coffee or milk.

Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better.

This cinnamon roll recipe makes the absolute best, gooiest cinnamon rolls for the follwoing reasons: The rolls touch each other while baking.

After the cinnamon rolls rise they will be touching each other on all sides (except for the part pointing to the outside of the pan). ***This is the original Cinnamon Roll recipe!

All other sweet roll recipe variations that I do come from this.

Cinnamon Rolls instructions

1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside..

2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer..

3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes..

4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish..

5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!.

6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking..

7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls..

8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator..

Let's start by making the dough.

After you've rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style.

Cut into as many rolls as you'd like.

Cut into as many rolls as you'd like.

These cinnamon rolls can easily be made ahead.