Description
Classic Cinnamon Rolls with Glaze Recipe
Ingredients:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 packet active dry yeast (2 1/4 teaspoons)
1/2 cup milk, warm
1/4 cup unsalted butter, melted
1 large egg
1/4 cup unsalted butter, softened (for filling)
1/3 cup brown sugar (for filling)
2 teaspoons ground cinnamon (for filling)
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
1. In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Add melted butter, egg, salt, and flour. Mix until a dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
3. Roll out the dough into a rectangle. Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle over the butter.
4. Roll the dough tightly into a log and cut into 8-10 rolls. Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
5. Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
6. Mix powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm rolls and serve.
#CinnamonRolls #BakingJoy
Step-by-Step Guide
Begin by activating the yeast. Combine the warm milk (110°F is ideal), yeast, and granulated sugar in your large mixing bowl. After 5-10 minutes, it should be frothy, confirming the yeast is alive. Add the melted butter, egg, and salt, then gradually mix in the flour until a shaggy dough forms. Turn it onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
After the first rise, punch down the dough. On a floured surface, roll it into a 12×16 inch rectangle. Spread the softened butter evenly, leaving a small border. Mix the brown sugar and cinnamon and sprinkle it uniformly over the butter. Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 8-10 even rolls. Place them in a greased 9×13 inch baking dish, cover, and let rise again for 30 minutes until puffy. Bake in a preheated 350°F oven for 20-25 minutes.
Serving Suggestions
Serve these cinnamon rolls warm, when the glaze is still slightly gooey. They are perfect for a weekend brunch alongside fresh fruit and coffee. For a decadent twist, add a cream cheese frosting instead of the simple glaze, or sprinkle chopped pecans or walnuts over the filling before rolling. Leftovers can be gently reheated in the microwave for a soft treat.
How-to Summary
To make classic cinnamon rolls: 1) Activate yeast in warm milk and sugar. 2) Make and knead the dough, then let it rise. 3) Roll out dough, spread with butter, and top with a cinnamon-sugar mix. 4) Roll, slice, and place in a pan for a second rise. 5) Bake until golden. 6) Whisk together the glaze and drizzle over warm rolls.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before rolling and proceeding.
Why didn’t my rolls rise? The yeast may have been killed by milk that was too hot (over 130°F). Ensure your liquid is just warm to the touch. Also, check the yeast’s expiration date.
How do I get perfectly soft rolls? Avoid over-baking. Remove them from the oven as soon as they are golden brown. Over-baking leads to dry rolls.
Can I use instant yeast instead? Absolutely. You can mix instant yeast directly with the dry ingredients. Skip the initial frothing step.
How should I store leftover cinnamon rolls? Store in an airtight container at room temperature for 2 days. For longer storage, freeze unglazed rolls and thaw before warming and glazing.
Common Mistakes to Avoid
- Using milk that is too hot, which kills the yeast and prevents rising.
- Adding flour until the dough is stiff. The dough should be slightly tacky but not overly sticky; adding too much flour creates dense rolls.
- Not letting the rolls rise enough during the second proof. They should look puffy and nearly fill the pan before baking.
- Using a blunt knife to cut the rolls, which squishes the log. Use a sharp serrated knife or unflavored dental floss for clean cuts.
- Applying the glaze to piping hot rolls, as it can melt and disappear. Let them cool for 5-10 minutes first.
Conclusion
Mastering homemade cinnamon rolls is a rewarding baking project that fills your kitchen with an incredible aroma. By following this detailed guide and paying attention to the yeast activation, dough consistency, and proofing times, you’ll achieve soft, fluffy rolls with a perfect swirl of cinnamon sugar. Remember to avoid the common pitfalls, and don’t hesitate to customize the filling or frosting to your taste. The result is a classic, comforting treat that is sure to impress.