I've posted Cinnamon Rolls before--Sweet Potato Cinnamon Rolls. And Pumpkin Cinnamon Rolls. I've done Cinnamon Roll Bread Pudding and I've contemplated PB&J Cinnamon Rolls, Red Velvet Cinnamon Rolls and even Avocado Cinnamon Rolls. Well, maybe not Avocado Cinnamon Rolls. The point is, I've thought of several different versions of Cinnamon Rolls, but I have yet to show you my basic, everyday, out of this world, Cinnamon Roll recipe.
Now, if you have navigated to this page in the hopes of finding a lo-cal version of Cinnamon Roll, you are wasting your time. I use butter. Copious amounts of butter. And I don't skimp on the sugar, either. Seriously, we are talking about Cinnamon Rolls. It is a once in a while treat, not the mainstay of anyone's diet. So let us begin.
- 1 cup milk
- 1/4 cup butter
- 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 egg, room temperature, slightly beaten
- 3 1/4 to 3 1/2 cups flour (I use bread flour, but you can use all purpose)
- 1/2 teaspoon salt
- 1 cup brown sugar, packed
- 1 tablespoon cinnamon
- 1/2 cup butter, softened
- 1/2 cup pecans (optional)
Heat the milk, 1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).
I almost always heat it too much at first. Be sure to let it cool down so you don't kill the yeast. The butter will finish melting, trust me.
In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)
The egg, butter, and sugar will give you a nice rich dough...the perfect vehicle for even more butter.
Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar and cinnamon.
Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle with pecans if desired. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
Add some pecans, if you like. Or some raisins or chopped apple. This batch is going to be plain.
Be sure to use a sharp knife when cutting...you don't want all of the filling to squish out.
Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
You are not required to frost these, but I think it adds a little je ne sais quoi.
I personally like my Cinnamon Rolls frosted with a nice Orange Cream Cheese Frosting, but a simple drizzle of glaze will suffice. If you're interested, here's my recipe...I just used it on my Red Velvet Brownies. :)
Orange Cream Cheese Frosting
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange peel
1 teaspoon vanilla
2 tablespoons fresh orange juice
2 cups powdered sugar
Beat the cream cheese and the butter in a medium bowl. Add the orange peel, vanilla, and the orange juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency.
Soft, warm, gooey, cinnamon-y and good.
I find that these rolls will last for a day or two before getting stale. While it is rare that there will be any left, keep in mind that they will make a superb Cinnamon Roll Bread Pudding.Pin It