C
innamon rolls are beyond delicious,
especially when they’re smothered in a lot of exquisite frosting. In
fact, when we’re at the mall, it’s almost impossible not to treat
ourselves to these tasty treats. Here’s how you can make your own at
home for a fraction of the cost!
Dough
2 and 3/4 cups (344g) all-purpose flour (spooned and leveled), plus more as needed
1/4 cup (50g) granulated sugar
1/2 tsp salt
3/4 cup (180ml) whole milk
3 Tbsp (43g) unsalted butter
2 and 1/4 tsp instant yeast (1 standard packet)
1 large egg, at room temperature
Filling
3 Tbsp (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tbsp cinnamon pdr
Cream Cheese Icing
4 ounces (113g) full-fat block cream cheese, softened to room temperature
2 tbsp (28g) unsalted butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 tsp pure vanilla extract
Instructions Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or
use the stove and heat until the butter has melted and the mixture is
warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast
until it has dissolved. Pour mixture into the dry ingredients, add the
egg, and stir with a sturdy rubber spatula or wooden spoon OR use a
stand mixer with a paddle attachment on medium speed. Mix until a soft
dough forms.
Transfer dough to a lightly floured surface. Using floured hands, knead
the dough for 3-5 minutes. You should have a smooth ball of dough. If
the dough is super soft or sticky, you can add a little more flour.
Place in a lightly greased bowl (I use non-stick spray), cover loosely,
and let the dough rest for about 10 minutes as you get the filling
ingredients ready.
Fill the rolls: After 10 minutes, roll the dough out in
a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top.
Mix together the cinnamon and brown sugar. Sprinkle it all over the
dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even
rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish or square baking pan.
Rise: Cover the pan with aluminum foil, plastic wrap,
or a clean kitchen towel. Allow the rolls to rise in a relatively warm
environment for 60–90 minutes or until double in size.
Bake the rolls: After the rolls have doubled in size,
preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until
lightly browned. If you notice the tops are getting too brown too
quickly, loosely tent the pan with aluminum foil and continue baking, till done. Remove pan from the
oven and place pan on a wire rack as you make the icing. (You can also
make the icing as the rolls bake.)
Make the icing:
In a medium bowl using a handheld or stand mixer fitted with a paddle
or whisk attachment, beat the cream cheese on high speed until smooth
and creamy. Add the butter and beat until smooth and combined, then beat
in the confectioners’ sugar and vanilla until combined. Using a knife
or icing spatula, spread the icing over the warm rolls and serve
immediately.
Cover leftover frosted or unfrosted rolls
tightly and store at room temperature for up to 2 days or in the
refrigerator for up to 5 days.
NOTES
Make Ahead Instructions: This dough can be made the
night before through step 4. Cover with plastic wrap and let rest in the
refrigerator overnight. The next morning, remove from the refrigerator
and allow to rise in a warm environment, about 1 hour. Continue with
step 6.
Freezing Instructions: Baked rolls can be frozen up to
2–3 months. Thaw overnight in the refrigerator and warm up before
enjoying. You can also freeze the unbaked rolls and here’s how: bake the
rolls in step 6 for only about 10 minutes at 375°F (190°C).
Cool completely, then cover tightly and freeze. To serve, take the pan
of rolls out of the freezer and put into the refrigerator a few hours
before serving. Then, finish baking them for the remaining 15–18
minutes.
Yeast: I highly recommend instant yeast. If you only
have active dry yeast, you can use that instead. Active dry and instant
yeast can be used interchangeably in recipes (1:1). Active dry yeast has
a moderate rate of rising and instant dry yeast has a faster rate of
rising; active dry yeast will take longer to raise the dough.
Milk: This recipe used to call for 1/2 cup (120ml) milk
and 1/4 cup (60ml) water. The rolls taste much richer using all milk,
and that is what I recommend. Whole milk or even buttermilk are ideal
for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat
or nondairy milk.
Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g)
confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3
Tablespoons (30–45ml) strong brewed coffee together until smooth. Or
swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
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