Delicious Homemade Cinnamon Rolls

There is something quite special about the smell of homemade cinnamon rolls. It is a combination of the comfort of home and feeling that you are at your favorite bakery or cafe. This is one of my favorite recipes to make and is totally worth the wait. The recipe takes approximately 3 hours to complete and makes 12 scrumptious rolls. If this is your first time attempting this recipe, it is easy to follow and will not disappoint.

Certain steps are crucial to follow in order to ensure a perfect outcome. The recipe calls for yeast, which is a living organism. You will need fresh yeast or make sure that it has been stored well. Definitely check the expiration date of the yeast. Expired yeast does not work properly and the dough will not rise. For the best results, store your yeast in the fridge, especially after opening the container. If you do not bake often, it is best if you buy the individual packets instead. The milk has to be warm to activate the yeast, as cold milk will not work properly and hot milk will kill your yeast.

Melt the butter, but do not add to mixture when it is hot, as it will scramble your eggs. It is also best if the eggs are at room temperature when added to the mixture, allowing the yeast to continue metabolizing the starches and sugars properly. If you forgot to take out your eggs in advance, simply put them in warm water. For the filling, you will want to use brown sugar. White sugars tends to be fine while brown sugar is coarse and provides more flavor.

When mixing the dough, it is helpful to use a hand or stand-mixer with dough hooks. Do not be discouraged from making this recipe if you do not have a mixer with dough hooks. Though it may require more labor and time, the old fashioned kneading method will provide you with the same results. When kneading the dough do not add too much flour, as tempting as it may be. Keep in mind that the dough is meant to be sticky and soft, which will prevent your cinnamon rolls from becoming dry.

I like traditional cinnamon rolls, but there are many ways to get creative and alter the recipe to try something new. For the filing, you can get creative and add a few ingredients. For the crunch factor, add walnuts, pecans, or macadamia nuts. If you would like to add something sweet, I would recommend raisins, vanilla bean or shredded coconut.

The hardest part of this recipe will be waiting for the dough to prove. I’m sure you all will be wanting to devour the rolls as soon as possible, but they must be proved twice. Once the dough is prepared, you must prove it for 1- 1.5 hours and again for 45 minutes before baking. In return for being patient, the baking time is thankfully not too long, taking 20-25. Once these delicious rolls are out of the oven, cool for 10-15 minutes and top with icing or frosting. I used a traditional icing glaze for this recipe, but will also provide the recipe for my cream cheese icing. Regardless of which you choose, it will be delicious.

Ingredients:

• 1 tsp salt

• 2 cage-free eggs

• 1 cup whole milk

• 1/2 cup cane (white) sugar

• 1/3 cup unsalted butter, melted

• 4 1/2 cups all-purpose flour. sifted

• 1 packet of active-dry yeast or 2 1/4 tsp

Filling Ingredients:

• 2 tbsp cinnamon

• 1 tsp vanilla extract

• 1/2 cup butter, softened

• 1 cup packed brown sugar

Cream Cheese Frosting Ingredients:

• 1/3 cup unsalted butter, softened

• 8 ounces cream cheese, softened

• 2 cups confectioners sugar

• 1 tbsp vanilla extract

Traditional Icing Glaze Ingredients:

• 1 tsp vanilla extract

• 1 cup of confectioners sugar

• 1 tbsp unsalted butter, softened

• 1 1/2 tbsp heavy cream (or whole milk)

Dough Instructions:

• Pour warm milk in a large bowl and add yeast.

• Add room temperature eggs, melted butter (not too hot), salt and sugar. Whisk or use electric mixer.

• Add 4 cups of flour and mix until combined.

• Attach dough hooks and beat on medium speed for 5 minutes. If needed, add the extra 1/2 cup of flour.

• Grease a large bowl and place dough to prove. Cover with elastic wrap and leave in a warm spot for 1 to 1.5 hours. The dough should rise until it has doubled in size.

• While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar and cinnamon. Add any optional ingredients to the filling or wait to sprinkle on top of the dough before forming the roll.

• To prepare the dough to be rolled, sprinkle counter-top with flour.

• Place dough in the center and sprinkle with flour.

• Using a rolling pin, begin to roll dough into a rectangle.

• Repeat until it is approximately 24x16in.

• Using spatula, spread the filling. Any additional toppings such as nuts can be added now.

• Begin to roll the dough, using the 24in end. Ensure you are forming the dough into a tight swirl.

• Cut into 12 rolls and place into 9×13 baking pan, lined with parchment paper.

• Cover baking pan and allow the rolls to prove for 30 minutes.

• Preheat the oven to 375 °F

• When rolls have doubles in size, place into oven for 20-25minutes. - Please note that the baking time may vary depending on the size you cut your rolls to. Leave in the oven until they are perfectly golden.

Regardless of your choice in topping, your cinnamon rolls will turn out delicious. If you would like to bake your cinnamon rolls first thing in the morning, you can certainly do so. Instead of baking, just cover and refrigerate the dough after proving it for the second time. I hope that you enjoy this recipe as much as I do!