Prep 3 hrs
Cook 20 mins
I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.
- 9.85 ml active dry yeast
- 118.29 ml water, lukewarm
- 236.59 ml unsalted butter (2 sticks)
- 158.51 ml granulated sugar
- 236.59 ml milk
- 7.39 ml salt
- 7.39 ml pure vanilla extract
- 4 large eggs
- 1419.54-1656.13 ml bread flour (I prefer bread flour) or 1419.54-1656.13 ml unbleached all-purpose flour (I prefer bread flour)
- 236.59 ml granulated sugar
- 118.29 ml packed brown sugar (light or dark)
- 44.37 ml ground cinnamon
- 177.44 ml unsalted butter, melted (part will be used to prepare pans)
- 473.18 ml confectioners' sugar
- 14.79 ml unsalted butter, melted
- 4.92 ml pure vanilla extract
- 29.58-44.37 ml water
- Start by sprinkling yeast over the 1/2 cup lukewarm water.
- In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
- Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
- Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
- When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
- Add no more flour than necessary for it not to be sticky.
- Knead for about 15 minutes.
- (I think this extended kneading help makes dough light and soft).
- Transfer to an oiled bowl and turn to coat with oil.
- Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
- While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
- Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
- Roll dough until it is 12 x 18-inch rectangle.
- Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
- Sprinkle with sugar/cinnamon filling mixture.
- Roll up dough from longer side[close to you], snug but not too tight.
- Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
- Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
- (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
- To prepare glaze, mix ingredients with 2 tablespoons warm water.
- If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
- WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
- Let dough rise until doubled again, about 45 minutes to an hour.
- Preheat oven to 350°F.
- Bake rolls for 20 to 25 minutes, until puffy and golden brown.
- Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
- FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
- Take them out to sit at room temperature for about 20 minutes before baking.
- There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.
This was just was I was looking for - cinnamon rolls that weren't heavy or dough or stiff - these were fluffy, flavorful, and delicious. I halved the recipe for just the right amount of dough to fit in my 2lb. bread machine. I reduced the amount of butter in the dough by one-fourth, and I also did not brush the pan or between rolls with butter because I was trying to cut down on the fat content; I also reduced the amount brushed on before the cinnamon sugar, and melted what I did use so that it would spread out easily and cover all the dough - I don't feel the taste suffered at all, they were still fantastic! I put them in a 9x13 pan, because I did the overnight rising and didn't have room in my fridge for a jelly roll pan... I had to bake them a little longer, but they were not too doughy. Not preheating the oven really did help them rise even more! My kids and my husband loved these, too - thank you so much for sharing!
Awesome! I always use my mom's recipie but had it packed so went searching for the perfect replacement. This is better (don't tell my mom). I made this for Thanskgiving and I am making it again for Christmas. I used the BREAD MACHINE....worked great)
Fantastic! The tip of not pre-heating the oven was excellent. They turned out as billed - soft and fluffy. I used the same day rise method. I ran out of white flour and had to substitute a cup or so of whole wheat and they still turned out wonderful. I have made cinnamon rolls in the past but always had them turn out too hard or bready. These were great! I think I will do them as caramel next time.