Nothing Tastes Better Than Homemade Cinnamon Rolls!
Today’s recipe is one that you will want to bookmark, pin, print out, save for later, share on facebook and tweet about. It’s THE recipe for cinnamon rolls. It’s a pretty big claim, I know, but I fully stand behind it. And I’ll share a dirty secret…growing up my mom used to make cinnamon rolls and pour melted butter onto each roll before frosting them. Like GENIUS!
Nothing Tastes Better Than Homemade Cinnamon Rolls!How To Make Delicious Cinnamon Rolls From ScratchMaking Cinnamon Roll DoughWhat Is In Cinnamon Roll Filling?Cinnamon Roll Icing:What Type Of Yeast Should You Use In Cinnamon Rolls?Where Do You Put Your Dough To Rise?Overnight Option Looking For More Cinnamon Rolls Recipes? Try These:Get the Recipe
Cinnamon Rolls (or cinnamon buns) are one of those recipes that a lot of people might shy away from, opting to open a can, or head to the mall food court to get their fix. I would surmise this is because there is yeast involved. But, let’s just squash that idea. Yeast is just another ingredient, like sugar or flour. There is NO reason to tense up at its mention.
How To Make Delicious Cinnamon Rolls From Scratch
I am going to walk you through the simple steps. So let’s start with what you will need.
Cinnamon Roll Dough Ingredients:
All Purpose Flour Granulated SugarSaltWater & MilkButterEggRapid Rise Yeast (aka Instant Yeast)
Using Rapid Rise or Instant Yeast in this recipe is great for a few reasons: You only need 1 (short) rise time and you don’t need to hydrate (or bloom) the yeast in water. Waiting for dough to rise is sometimes a guessing game if you are new to yeast baking. But the instant yeast is great because the process happens much quicker! Your dough will double in just about an hour!
Making Cinnamon Roll Dough
I want to hit on a few important details of making the dough, that always has helped me. I’ve written out full, detailed instructions in the recipe, but I wanted to include a few images so you could see every step along the way! Don’t get too hung up on making them look perfect, especially if this is your first time making them.
What Is In Cinnamon Roll Filling?
Beside pure love, cinnamon roll filling only consists of butter, sugar, and cinnamon! BUT that doesn’t mean you have to stop there. There are tons of options of goodies you can add to your buns if you want to get creative!
Granulated sugarGround cinnamonVery soft butter
Other Filling Options:
RaisinsChopped NutsPumpkin Pie Spice for a fall twistDiced Apples
Spreading the Filling on the Dough:
TIP:
Cutting the rolled dough into slices can be done a few ways. You can simply use a sharp knife, or some folks like to use dental floss (unflavored of course!) or thread. This trick doesn’t “squish” the dough as much as pressing a knife into the roll does. Less pressure creates a more precise edge, resulting in very uniform rolls. I have to admit I rarely do this, but they sure turn out pretty if you do!
Cinnamon Roll Icing:
Cinnamon Roll Icing/Frosting is serious business. I personally think you can’t have too much. Some like a cream cheese frosting on their cinnamon rolls, but I prefer a classic buttercream style!
Room temperature butterPowdered sugarMilkVanilla extract
What Type Of Yeast Should You Use In Cinnamon Rolls?
You can use Instant Yeast, which is how this recipe is written, or active dry yeast. Do this at a 1:1 ratio. The only difference is you will need to allow for a longer rise time. This dough recipe is very forgiving, so no need to double rise, or “bloom” the yeast. More rise time is all you’ll need!
Where Do You Put Your Dough To Rise?
This used to always be a question I asked myself when I was new to yeast baking. But here are a few good tips:
Some new ovens have a “Proof” setting, and I have found this is an AMAZING feature, and if you’re lucky enough to have this, USE IT!If your kitchen is cool or drafty heat your oven to 200°F when you first start mixing the dough. As soon as the oven comes to temperature, TURN IT OFF! You will probably still be kneading! Finish making your cinnamon rolls according to my recipe, and then cover with a clean kitchen towel and place the pan in the warm oven. The temperature will have dropped by this point leaving it only slightly warm which is the perfect place for your dough to rise!
Overnight Option
This recipe can ABSOLUTELY be made in advance. It’s especially great for holidays, or for entertaining because you can do everything in advance!
Here’s What You Do…
Cover your cinnamon rolls in the pan with plastic wrap before they’ve risen and place the pan in the refrigerator to rise slowly overnight. This is a great method to use if you want to prep ahead! The next morning pull your pan out of the fridge and preheat your oven. Remove the plastic wrap and bake! I REALLY want you to try this Cinnamon Roll Recipe. Nothing tastes better than baking from scratch, and I hope I’ve been able to give you the confidence to bake with yeast if you’ve never tried it before!
Looking For More Cinnamon Rolls Recipes? Try These:
Cinnamon Roll Pound CakeApple Crumb Cinnamon RollsBiscuit Cinnamon RollsCinnamon Roll CookiesCinnamon Roll Layer CakePull Apart Cinnamon Roll Bread
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5–6 cups all purpose flour 1/3 cup granulated sugar 2 (1/4- ounce) packets Fleischmann’s® RapidRise Yeast 1 teaspoon kosher salt 1 cup water 1/2 cup milk 6 tablespoons butter, cubed 1 large egg
Filling
1/2 cup granulated sugar 1 tablespoons ground cinnamon 6 tablespoons butter, very soft
Frosting
3/4 cup butter, room temperature 3 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla
You can also prepare the rolls overnight by completing steps 1-11, but instead of allowing the rolls to double in size in a warm place, cover and place in the refrigerator to rise overnight. Recipe adapted from breadworld.com
