Cinnamon rolls used to intimidate me, but I finally got brave enough to try making them a few years ago. It wasn’t as hard as I expected. Ever since that first time, I’ve been working on perfecting a recipe, and it’s finally ready! I can’t wait to share it with you! Check out the recipe and details below.
One reason I felt intimated by making cinnamon rolls, is they always looked perfect, and I’m well-known for not making pretty food. I learned that it’s kind of fool-proof. Start by rolling the dough out on the counter into a large rectangle then spread the cinnamon filling over it (see picture below). Roll the dough up, long ways into one long roll. To cut the perfect roll, use unflavored floss. Slide a piece of floss under the roll, then holding the string on both ends, cross them over each other above the roll, and cinch off a chunk of the dough. You can use a knife to slice as well, but this is a little less messy, and the rolls puff up a little prettier.
After cutting each roll, simply place them in a prepared 9 x 13 pan. They need about 20 more minutes to rise, before transferring them to the oven. I love how perfectly they turn out though, and they’re so delicious. Look at this finished batch, ready to be frosted.
Fluffy, Homemade Cinnamon Rolls
Ingredients
Method
- Pour warm milk and yeast in a stand mixer bowl. Add eggs, butter, salt, sugar, and 3 3/4 cups of all-purpose flour (1 cup at a time), and 3/4 cup of whole wheat flour. Mix until ingredients are combined.
- Mix the dough on medium speed, add up to 1/2 cup more all-purpose flour if needed to form a slightly sticky dough. Knead for 5-7 minutes or until the dough is elastic and smooth. *The dough should feel springy, but not wet. If you pinch it with your fingers it should stick without leaving much residue on your fingers.
- Spray a large bowl with cooking spray, and move the dough into the greased bowl.
- Cover the bowl with a towel. Set the bowl in a warm place and allow the dough to rise until double (about 30 minutes). *I turn the oven on for 2 minutes, then turn it off and place the dough in the oven to rise.
- While the dough is rising, prepare the cinnamon filling, by mixing melted butter, brown sugar and cinnamon together.
- Once the dough has doubled, sprinkle flour on a clean surface and roll out the dough. Also sprinkle some flour on top.
- Roll the dough to roughly the size of a 24×15" rectangle.
- Spread the cinnamon filling over the whole rectangle. Starting on the long end, roll the dough up tightly into one long roll.
- Using plain floss, cut the roll into 12 slices and place in a greased 9×13 baking pan.
- Cover the pan with a towel and allow the rolls to rise until doubled (about 20 minutes). *I put them in the warm oven again.
- Preheat the oven to 375 degrees.
- Once the rolls have risen, warm 1/2 cup of milk for about 20 seconds in the microwave, then pour over the top of the rolls.
- Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked. *Time varies, for larger rolls that are packed together it could take 22-25 minutes, watch carefully.
- While the rolls are baking prepare the cream cheese frosting. Combine softened cream cheese and butter with maple extract, vanilla extract, and powdered sugar with a hand mixer until smooth.
- Once the rolls have cooled for about 10 minutes, spread the frosting over them and serve warm.
Notes
I hope you give these cinnamon rolls a try. They taste so good without too much of a sugar overload. Pouring milk over the risen rolls, before baking them is the best trick. It keeps them moist, and makes these cinnamon rolls so fluffy. We love making them for special occasions, and everyone in our home gets so excited about this delicious breakfast. Do you and your family like cinnamon rolls? Let me know your tips and tricks!
Sincerely,
