Decadent recipe for the best cinnamon rolls – ever!

Ingredients

Starter:
1 pack dried yeast (1/4 oz)
1 teaspoon sugar
1/2 cup milk, warm to the touch (118ml)

Dough:
4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
1/2 teaspoon salt
1/4 cup granulated sugar
2 large eggs, well beaten
3/4 cup water (177ml)
2 tablespoons softened unsalted butter
1 tablespoon oil, plus for greasing bowl for the dough

Filling:
1 cup brown sugar
3/4 stick softened unsalted butter + 1 teaspoon for buttering the baking pan
2 tablespoons cinnamon

Classic icing:
2 tablespoons heavy whipped cream
1/4 cup powdered sugar, more if needed
1 teaspoon cinnamon

Cream cheese icing option:
1 block cream cheese (Philadelphia), room temperature
2 tablespoons unsalted butter
1 tablespoon milk
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

How to

Activate yeast:
It’s not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
Mix and allow the yeast to start to bubble.

When you see yeast get bubbly and thicken on the top, it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

Prep dough:
Measure and combine flour, salt, and sugar. Mix it together. Place everything in the stand-up mixer bowl.

Make a small well in the middle and add activated yeast.

Using the kneading attachment of your mixer, start mixing slowly while adding 2 mixed or beaten eggs, room temperature/softened butter, and water mixed with oil.

Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough becomes a ball and pulls away from the sides of the mixer bowl.

Do not overmix, there is no need. The dough will be softer to the touch.

Transfer dough to a well oiled larger bowl and cover. Place dough either in the oven or microwave so it can rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes.

It will double in size. Knead, then allow it to second proof for another 45 minutes, knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.

You do not have to chill the dough however it does come out so much better, plus it is easier to roll out. After chilling let it sit at room temperature for about 10 minutes before rolling out.

Filling:
Roll out dough to 1/2 cm thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.

Spread room temperature butter from one end to the other evenly. You can slightly soften in the microwave if it’s not at room temperature. It would really hard to spread if is not.

On top of butter, add brown sugar and press-in to the dough a bit, then add cinnamon. If you like raisins or a sprinkle of crushed nuts this would be a good time to add. Make sure to soak raisins ahead of time.

Slowly roll up the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.

Place cut side up and evenly spaced 9 x 13-inch baking dish.

Cover pan with plastic wrap and set aside in a warm place to let rise for at least 30 minutes to one hour.

Baking:
Preheat oven to 180C/350F and bake them for 30 minutes. This also depends on your oven, and baking dish.

If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

Icing:
While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended.

For regular sugar-based, whisk together the cream, sugar, cinnamon in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.

Notes:
Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.