Homemade Cinnamon Rolls

By  on 

Overview

Classic homemade cinnamon rolls with a simple vanilla glaze. This recipe makes soft, fluffy rolls perfect for weekend breakfast or brunch.

Adapted from Love and Lemons.

Ingredients

Dough

  1. ½ cup warm water (110°F)
  2. 1 package active dry yeast (.25oz or 7g)
  3. 1 teaspoon + ⅓ cup granulated sugar
  4. ⅓ cup melted butter, plus extra for brushing
  5. ½ cup milk (room temperature)
  6. 1 teaspoon salt
  7. 2¾ cups all-purpose flour

Filling

  1. ½ cup dark brown sugar
  2. 1½ tablespoons cinnamon

Glaze

  1. 1½ cups powdered sugar
  2. 3-4 tablespoons milk
  3. ½ teaspoon vanilla extract

Instructions

Prepare the Dough

  1. Activate yeast: In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let sit 5 minutes until foamy
  2. Mix wet ingredients: In a medium bowl (or KitchenAid bowl), combine melted butter, milk, ⅓ cup sugar, and salt
  3. Add yeast: Stir the foamy yeast mixture from the small bowl into the medium bowl with wet ingredients
  4. Now add flour: Add all 2¾ cups flour and mix until combined. Knead 3-4 minutes until smooth (by hand or with dough hook on speed 2-4)
  5. First rise: Place in a separate buttered bowl, cover, and let rise 1 hour until doubled

Make the Rolls

  1. While dough rises, mix brown sugar and cinnamon in a small bowl and set aside
  2. When dough has doubled, grease an 8x11 or 9x13-inch baking dish
  3. Roll dough into a 20x14-inch rectangle on a floured surface
  4. Brush with 2 tablespoons melted butter
  5. Sprinkle cinnamon-sugar mixture, leaving ½ inch border
  6. Roll tightly from short end into a log
  7. Slice into 12 rolls
  8. Place cut-side up in greased baking dish, cover, and let rise 1 hour

Bake

  1. Preheat oven to 350°F
  2. Bake uncovered 25-30 minutes until lightly golden
  3. Cool 10 minutes

Make the Glaze

  1. Whisk powdered sugar, milk, and vanilla until smooth
  2. Drizzle over warm rolls

Notes

  • Make sure water is 110°F for yeast activation
  • Room temperature milk is important for proper rising
  • Can substitute cream cheese frosting for the glaze

Notes on most recent cook (at altitude)

  1. Flour (2.75 cups = 400g)

1 packet = 7.3g (reduced to 5.5g for this)

added 2 extra tablespoons of milk

Kitchenaid on stir mode for 3.5 min. dough kinda sticky, but mostly together in microwave with hot cup of water for 30 minutes. did the touch test and it did not bounce back rolled out into 20 1/2 tall rolls in pan put in the fridge at 10AM

Posts    
 
© 2024 markbrenneman.com