This recipe provides instructions for making classic Cinnamon Rolls, those soft, sweet, and swirled buns filled with a warm cinnamon-sugar mixture and often topped with a creamy glaze. These rolls are a beloved treat, perfect for breakfast, brunch, or a sweet snack. The process involves making a yeast-leavened dough, rolling it out, spreading it with a flavorful filling, rolling it up into a log, slicing it into individual rolls, and then baking them until golden brown and fluffy. The aroma that fills your kitchen as these bake is simply irresistible.
The dough for cinnamon rolls is typically enriched with ingredients like milk, butter, and eggs, which contribute to its soft and tender texture. Yeast is the key leavening agent, giving the rolls their characteristic rise and airy crumb. Flour provides structure, while sugar adds sweetness and helps with browning. A touch of salt balances the sweet flavors. The dough is usually mixed until it forms a smooth and elastic ball, then it undergoes a period of proofing, where it rests in a warm place to allow the yeast to work its magic and the dough to double in size.
The filling is what gives cinnamon rolls their signature warm and sweet flavor. It’s a simple yet delicious mixture of softened butter, granulated sugar (often brown sugar for a richer, caramel-like note), and ground cinnamon. The butter helps the filling adhere to the dough and creates pockets of flavor, while the sugar sweetens and the cinnamon provides its warm, aromatic spice. The proportions of sugar and cinnamon can be adjusted to personal preference.
Once the dough has proofed, it is rolled out into a large rectangle. The cinnamon-sugar filling is spread evenly over the dough, leaving a small border along one long edge to help seal the roll. The dough is then rolled up tightly from the opposite long edge into a log. This log is then sliced into individual rolls, typically about 1 to 1.5 inches thick. The number of rolls will depend on the length of the log and the thickness of the slices.
The sliced rolls are placed in a greased baking pan, usually close together so they can rise and bake with soft sides. They often undergo a second proofing period before baking, allowing them to become even more light and fluffy. The rolls are baked in a preheated oven until they are golden brown on top and cooked through.
While the cinnamon rolls are still warm, they are often topped with a creamy glaze. This glaze is typically made from powdered sugar mixed with a liquid such as milk, cream, or even a bit of melted butter or cream cheese for extra richness. A touch of vanilla extract or other flavorings like lemon zest can also be added to the glaze. The warm rolls readily absorb some of the glaze, making them even more moist and delicious.
Classic Cinnamon Rolls are best enjoyed warm, fresh from the oven, with their gooey filling and sweet glaze. They are a comforting and indulgent treat that is perfect for sharing and enjoyed by people of all ages. The image shows two stages of making cinnamon rolls. The top image displays a baking sheet lined with parchment paper and sixteen unbaked cinnamon rolls, each a swirl of dough. The bottom image shows a baking sheet filled with baked cinnamon rolls that have turned golden brown and slightly puffed up. The text below indicates the ingredients: flour, salt, sugar, and an egg.
The texture of Classic Cinnamon Rolls is characterized by a soft, tender, and slightly chewy dough, with a gooey and sweet cinnamon-sugar filling in the spirals. The glaze adds a smooth, melt-in-your-mouth sweetness.
The flavor profile is predominantly sweet, with the warm and aromatic spice of cinnamon being the star. The dough provides a mild, slightly yeasty base, while the filling offers a rich, caramelized sweetness. The glaze adds an extra layer of sugary goodness, often with a hint of vanilla or cream cheese tang.
Classic Cinnamon Rolls are sweet rolls made from yeast dough, filled with cinnamon and sugar, rolled up, sliced, baked, and typically topped with a sweet glaze.
The preparation involves making a yeast-leavened dough, proofing it, rolling it out, spreading with a cinnamon-sugar-butter filling, rolling into a log, slicing into rolls, proofing again, baking until golden, and then topping with a glaze made from powdered sugar and liquid.
Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ¾ cup warm milk (about 105-115°F)
- ¼ cup (½ stick) unsalted butter, melted and slightly cooled
- 2 ¼ teaspoons (1 packet) active dry yeast
- For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk or cream
- ½ teaspoon vanilla extract (optional)
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small bowl (for yeast)
- Clean kitchen towel
- Rolling pin
- 9×13 inch baking pan
- Small bowl (for filling)
- Rubber spatula or knife (for spreading filling)
- Small bowl (for glaze)
- Fork or whisk (for glaze)
Instructions:
Part 1: Make the Dough
- Proof the Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg and melted butter. Add the yeast mixture and stir to combine.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing with a spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it is smooth and elastic.
- First Proof: Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Prepare the Filling and Shape the Rolls
- Prepare the Filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well with a fork or spatula until it forms a spreadable paste.
- Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 12×18 inches.
- Spread the Filling: Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a ½ inch border along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it.
- Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 12-15 equal rolls, about 1 to 1.5 inches thick.
- Second Proof: Arrange the sliced rolls in a greased 9×13 inch baking pan, placing them close together. Cover the pan with a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until noticeably puffy.
Part 3: Bake the Cinnamon Rolls
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top.
- Cool Slightly: Remove the pan from the oven and let the cinnamon rolls cool in the pan for a few minutes while you prepare the glaze.
Part 4: Make the Glaze
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract (if using) until smooth. Add more liquid if the glaze is too thick, or more powdered sugar if it is too thin.
Part 5: Glaze and Serve
- Glaze the Rolls: While the cinnamon rolls are still warm, drizzle the glaze evenly over the top.
- Serve: Serve the cinnamon rolls warm and enjoy!
Tips for Perfect Cinnamon Rolls:
- Milk Temperature: Ensure the milk is warm enough to activate the yeast but not too hot, which can kill it. Aim for around 105-115°F.
- Soft Butter: Make sure the butter for the filling is softened but not melted for easy spreading.
- Tight Rolling: Rolling the dough tightly will create more swirls in your cinnamon rolls.
- Even Slicing: Using unflavored dental floss to slice the rolls can help prevent them from getting squished. Simply slide the floss under the log, bring the ends together over the top, and pull to slice.
- Warm Place for Proofing: A warm oven (turned off!), a sunny spot, or a proofing drawer are good places for the dough to rise.
- Don’t Overbake: Overbaking can make the cinnamon rolls dry. They are done when golden brown.
- Cream Cheese Glaze: For a tangier glaze, substitute some of the milk or cream with softened cream cheese.
- Make Ahead: You can prepare the dough through the first proof the night before. Punch it down, cover tightly, and refrigerate. Let it come to room temperature for about 30 minutes before rolling and shaping. You can also assemble the unbaked rolls in the pan, cover, and refrigerate overnight for a slow rise. Let them sit at room temperature for about 30 minutes before baking.
Enjoy these delicious homemade Classic Cinnamon Rolls!