Description
Homemade cinnamon rolls with classic American warmth deliver comfort straight from grandma’s kitchen. Sweet spirals promise delightful moments where flavor and nostalgia intertwine, and you will savor each tender, aromatic bite.
Ingredients
Scale
- 4 ½ cups (590 g) all-purpose flour
- ¼ cup (30 g) all-purpose flour
- ¼ oz package (2 tsp) (7 g) active dry yeast
- 3 large eggs (150 g), at room temperature
- 1 cup (240 ml/g) milk
- ⅓ cup (75 g) unsalted butter, diced
- ½ cup (113 g) unsalted butter, cold (cut into pieces)
- ⅓ cup (65 g) granulated white sugar
- ¾ cup (155 g) light brown sugar, firmly packed
- 1 tbsp ground cinnamon
- ½ tsp (2 g) salt
- 3 tbsps (21 g) dried milk powder (optional)
- ½ cup (50 g) raisins or currants and/or chopped nuts (optional)
- ¾ cup (90 g) powdered (confectioners or icing) sugar
- about 2 tbsps half-and-half or light cream
- half-and-half (or light cream)
Instructions
- Dough Preparation: Combine flour, instant dry milk, and yeast in a large mixing bowl, creating a foundational mixture for the cinnamon rolls.
- Liquid Integration: Introduce warmed milk, melted butter, sugar, and salt into the flour mixture, stirring until a uniform consistency develops.
- Kneading Process: Gradually fold in remaining flour, working the dough until it becomes smooth and elastic, pulling cleanly from the bowl’s edges.
- Egg Incorporation: Gently fold eggs into the dough, one at a time, ensuring complete integration to enhance richness and texture.
- First Rise: Transfer dough to an oiled bowl, cover, and allow to rise in a warm environment until volume doubles, approximately 1-1.5 hours.
- Cinnamon Filling Creation: Blend brown sugar, ground cinnamon, flour, and cold butter until the mixture resembles coarse, crumbly breadcrumbs.
- Dough Rolling and Filling: Punch down risen dough, roll out on a floured surface into a rectangular shape, then evenly distribute cinnamon filling, optionally adding nuts or raisins.
- Roll Formation: Tightly roll the dough into a log, sealing the edge with water to prevent unraveling, then slice into 8 equal portions.
- Second Rise and Baking Preparation: Arrange rolls in a greased baking pan, cover, and let rise until nearly doubled in size, about 30-45 minutes, while preheating the oven to 375°F (190°C).
- Baking and Finishing: Bake rolls for 20-25 minutes until golden-brown, then brush with cream wash for shine and softness, and drizzle with a smooth powdered sugar and heavy cream glaze before serving warm or at room temperature.
Notes
- Warm Milk Precision: Use a thermometer to ensure milk is exactly 110°F for optimal yeast activation and perfect dough development.
- Dough Rising Secrets: Choose a consistently warm spot like near a preheated oven or inside a turned-off oven with the light on for ideal rising conditions.
- Rolling Technique: Roll dough into a precise rectangle and spread filling evenly to guarantee consistent flavor and texture in every bite.
- Glaze Consistency Control: Add cream gradually to powdered sugar to prevent lumps and achieve a silky, smooth drizzling texture that complements the rolls perfectly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg