Making cinnamon rolls at home can be surprisingly simple, and with the right formula, you can achieve soft, fluffy, and delicious results. Here’s a basic, easy-to-follow recipe for delicate and delicious cinnamon rolls:
Ingredients:
For the Dough:
- 1 cup warm milk (about 110°F or 43°C)
- 2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1/2 teaspoon salt
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups and add more if needed)
- 1/2 teaspoon vanilla extract (optional)
For the Filling:
- 1/2 cup softened butter
- 1/2 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt (optional)
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
1. Prepare the dough:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir to dissolve. Let it sit for about 5-10 minutes, or until the yeast is foamy.
- In a large mixing bowl, combine the melted butter, egg, and salt. Add the yeast mixture and stir well.
- Gradually add the flour, one cup at a time, mixing after each addition until the dough starts to come together.
- Once the dough forms, knead it on a floured surface for 5-7 minutes until it becomes soft and elastic. You can also use a stand mixer with a dough hook to knead the dough.
2. Let the dough rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap.
- Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
3. Prepare the filling:
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt (if using). Stir until well combined.
4. Roll the dough:
- Punch down the risen dough and transfer it to a floured surface.
- Roll the dough into a rectangle about 1/4 inch thick (approximately 12×18 inches).
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
5. Form the rolls:
- Starting at the long edge of the rectangle, tightly roll the dough into a log.
- Slice the rolled dough into 9-12 even pieces (depending on the size you prefer for your rolls).
6. Second rise:
- Place the rolls in a greased 9×13-inch baking pan, leaving a little space between each roll.
- Cover the pan with a towel or plastic wrap and let the rolls rise for another 30-45 minutes, or until puffed up.
7. Bake the rolls:
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through.
8. Make the icing:
- While the rolls bake, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if you prefer a thinner icing.
9. Glaze the rolls:
- Once the cinnamon rolls are baked and slightly cooled, drizzle the icing over the top.
Tips for Success:
- Flour: Be careful not to add too much flour to the dough. You want it to be soft and slightly sticky. If it’s too dry, the rolls may not be as soft and tender.
- Rising time: The dough needs time to rise properly to get soft, fluffy rolls. If you’re in a hurry, you can let the dough rise in a warm oven (set to 200°F, then turn off) for quicker results.
- Cinnamon filling: Adjust the amount of cinnamon and sugar in the filling to your taste. Some prefer it sweeter, while others like it with more of a cinnamon punch.
- Make ahead: You can prepare the rolls the night before. After placing them in the pan, cover and refrigerate them overnight. In the morning, let them rise for about 30 minutes before baking.
These cinnamon rolls are light, fluffy, and packed with a sweet cinnamon filling, all topped with a smooth glaze for that perfect finishing touch. Enjoy!
