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Amazing Homemade Cinnamon Rolls: 1 Incredible Recipe

Homemade Cinnamon Rolls
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Make soft, gooey homemade cinnamon rolls that taste just like your favorite bakery treat. Follow Eleanor and Richard’s steps to recreate this sweet memory in your own kitchen. These rolls are perfect for a special breakfast or brunch.

Ingredients

  • For the Dough: 1 cup whole milk, warmed; 2 1/4 teaspoons active dry yeast; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1/2 cup unsalted butter, melted; 4 cups all-purpose flour, plus more for dusting; 1 teaspoon salt.
  • For the Filling: 1 cup packed light brown sugar; 2 tablespoons ground cinnamon; 1/2 cup unsalted butter, softened.
  • For the Icing: 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract.

Instructions

  1. Warm the milk until it is lukewarm. Sprinkle the yeast over the milk and let it sit for 5 minutes until foamy.
  2. In a large bowl or stand mixer, combine the yeast mixture, granulated sugar, eggs, and melted butter. Mix well.
  3. Gradually add the flour and salt. Mix until a soft dough forms. Knead the dough by hand or with a dough hook for about 8 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a small bowl, mix the brown sugar and cinnamon together. Set aside.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 inches by 18 inches.
  7. Spread the softened butter evenly over the entire surface of the dough rectangle. Sprinkle the cinnamon-sugar mixture over the butter, covering it completely.
  8. Starting on the long side, tightly roll the dough into a log. Pinch the seam closed.
  9. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, about 1.5 inches thick.
  10. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap. Let the rolls rise again in a warm place for 30 to 45 minutes, or until puffy.
  11. Preheat your oven to 375 degrees F (190 degrees C).
  12. Bake the rolls for 20 to 25 minutes, or until they are golden brown on top.
  13. While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the icing.
  14. Drizzle the icing over the warm rolls before serving. Enjoy the memory!

Notes

  • Richard uses room temperature eggs for better dough structure.
  • If you want tangier rolls, Eleanor suggests adding 1 teaspoon of lemon zest to the filling mixture.
  • For extra flavor in the icing, substitute a splash of cream for the milk.

Nutrition

Find it online: https://delishdiarist.com/homemade-cinnamon-rolls-recipe/