There are few things I get cravings more frequently for than cinnamon rolls. Something about the softness/chewiness does it for me every time. Early into quarantine, I decided to prioritize perfecting my cinnamon rolls and figured it out.
As usual for our recipes, I’m including some blog specific tips:
- Heating the oven to 200F and letting your dough rise in the oven HELPS SO MUCH. Especially if you are like me and keep your house pretty cold.
- Use unflavored tooth floss to cut your jelly roll into your cinnamon rolls. Specifically unflavored won’t affect the taste of your cinnamon rolls and they won’t get smushed compared to cutting with a knife.
- Theoretically you could combine your filling into one sugary, cinnamony, buttery mixture. I’ve done it and haven’t seen a significant difference in the texture of the rolls or anything else. Part of me wants to extra recommend it because you can make it super even.
- Letting the dough rise is critical. It’s easy to be impatient, but letting the dough rise contributes to how soft the cinnamon rolls turn out.
Soft Cinnamon Rolls
- 1 c milk (warm – 110F)
- 1/4 c melted butter
- 5 tbs white sugar
- 2 1/2 tsp quick rise yeast (1 packet)
- 1 large egg
- 3 1/2 c all purpose flour
- 1/4 tsp salt
- cooking oil spray
- 1/2 c loosely packed brown sugar
- 2 tbs ground cinnamon
- 2 tbs butter (melted)
- 2 c powdered sugar
- 1 tsp vanilla extract
- 4 tbs butter
- 3-6 tbs water (as needed to thin out the icing)
- Heat oven to 200 F
- Combine warm milk with melted butter, sugar, and yeast in a large bowl (like for a stand mixer)Let stand for 10 mins until frothy
- Add in the whisked egg to the milk mixtureAdd in exactly 3 1/2 cups flour, saltMix in a stand mixer with a dough hook until a soft dough forms (will be sticky!)
- Turn out into a lightly floured surface and knead until smooth and elastic (~2 mins)
- Lightly coat a large bowl with cooking oil spray and transfer ball of dough to the new bowl, turning once to cover in oil
- Turn oven off and transfer the bowl to the oven, covered with a damp towelAllow to rise for ~30 minutes (check if it's ready by pressing in with 2 fingers, if it rebounds, it's ready)Punch dough down and let it rest an additional 30 minutes until doubled in size
- Roll out dough onto lightly floured surface into a 19in x 13in rectangle
- Brush melted butter over the dough and sprinkle evenly with brown sugar and cinnamonRoll on the long side into a tight jelly rollTrim the ends and cut into 12 slices
- Arrange rolls on a lightly greased 13 x 9 in panCover with a damp towel and allow to rise another 30 mins (until doubled in size)
- Preheat oven to 350 F, bake uncovered for 25 mins
- Prepare icing while rolls are baking, spread over the rolls while they're still warm and serve