Cinnamon rolls

I remember the first time my sister and I made cinnamon rolls; one always expects things to go a little wrong the first time and then improve, well this wasn´t the case. The first time we made them they came out to be amazing, they ran out in that same moment. And the thing is this recipe won´t let you down. 

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See, the typical cinnamon rolls (the ones from the well-known franchise) are always good, or at least I have always liked them, though they were a little raw for me. Well, trust me when I say that they turn a thousand times better when they are homemade. As a matter of fact, everything is better homemade.

UnOne of the keys to having moist and soft cinnamon rolls is to use a pan with high walls. This means that when the roles rise in the oven they will stick to each other and the walls of the pan will contain them. This way, the dough of the rolls keeps that moisture and they don’t dry out or become hard when baking.

And maybe you think they are way too complicated to make, but when it comes to this sort of things is better not to think too much, go and buy the ingredients and start, because there is nothing like eating a good cinnamon roll at the end of a long day.

We do have to say that the cinnamon rollss are always best just after baking, or that same day, because the following days what happens is that the dough loses some of that moisture that feels so good. But of course you can still store them for more days, and in fact we do that a lot. Just keep them in the same pan where you baked them covered with plastic wrap. If it’s not too hot you can leave them at room temperature, but if it’s too hot it’s best to store them in the refrigerator. Then, when you want to eat them, just warm them up a little in the microwave or in the oven.

If you like this recipe then you have to check out our chocolate chai cupcakes

Cinnamon rolls

Prep Time 30 minutes
Cook Time 25 minutes
Resting time 3 hours 15 minutes
Total Time 4 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

For the dough:

  • 1/4 C water warm
  • 1/2 C whole milk warm
  • 2 3/4 tsp dry active yeast
  • 1/2 C + 1 tbsp white sugar
  • 1/2 C buttermilk
  • 2 eggs at room temperature
  • 2 tbsp vegetable oil
  • 1 tsp `vanilla extract
  • 1 tsp salt
  • 4 1/2 – 5 C all purpouse flour

For the filling:

  • 4 oz (115 gr) unsalted butter soft
  • 1 C brown sugar
  • 4 tbsp cinnamon ground
  • 2 tbsp corn starch

For the glaze:

  • 6.7 oz (190 gr) cream cheese at room temperature
  • 1.8 oz (50 gr) unsalted butter at room temperature
  • 1/2 C confectioners sugar
  • 1/4 tsp salt
  • 1/4 C whole milk
  • 1 tsp vanilla extract

Instructions
 

For the dough:

  • In a small bowl, place the water, milk, the tbsp of sugar and yeast together. Mix and let it rest for 20 min. for the yeast to activates. 
  • In a different bowl, place the flour, the rest of the sugar and the salt. Now, add the yeast mixture, then the buttermilk, eggs, butter, oil and vanilla. Mix it all using a wooden spoon until is well integrated. 
  • Place the dough on the working surface and knead until it´s really soft and elastic, for about 20 min. (this whole kneading process can also be done using a mixer with a dough hook on). 
  • Shape the dough into a ball, spread some vegetable oil on it and place it in a bowl. Cover the bowl with kitchen plastic wrap or a kitchen towel. 
  • Let it sit for about 2 hours or until it doubles its size.

To shape the rolls:

  • To make the filling, in a small bowl mix the brown sugar, cinnamon and corn starch together, and set aside.
  • Once the dough have doubled its size, place it on a working surface (already floured) and roll it out until you get a 19 inch (50 cm) wide x 11 inch (30cm) long rectangle.
  • Now to make the rolls, spread the soft butter all over the rolled out dough and then spread the brown sugar mixture over that. 
  • Now roll the dough, by it´s width, pinching or pressing a little the sides of the roll to make sure they stick.
  • Using a really sharp knife cut the dough roll into 12 pieces, aprox.
  • Place the rolls in a 35 cm by 25 cm baking sheet with tall walls, previously greased and oven paper underneath. The rolls should be placed with the cut side up and the ends of the seams facing the center of the pan.
  • Cover the baking sheet with plastic wrap or a kitchen towel and let the rolls rise for 1 hour for them to double their size.
  • Preheat the oven to 350° F, and once the rolls are ready to bake (you will be able to tell because they will have touched each other which is vital to get moist cinnamon rolls) bake them for 25-30 minutes, or until they turn golden brown. 
  • Let the rolls cool a little before you glaze them. 

For the glaze:

  • In a small bowl, cream together the butter and cream cheese for about 3 minutes using a hand mixer. 
  • Add in the confectioners sugar along with the salt, milk and vanilla extract and mix until you get a soft result. 
  • Pour all the glaze on top of the cinnamon rolls evenly. 
Tried this recipe?Let us know how it was!

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1 comment

Pumpkin cinnamon rolls - HORNO MX 1 November, 2022 - 11:16 pm
[…] you like this recipe you have to check out our cinnamon rolls, which are the classics, you will love […]
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