Cinnamon Rolls

My youngest son’s friends came over to our house one day to do some cooking and baking. They made some naan bread and baked these delicious cinnamon rolls. The house smelled so good as the rolls were baking in the oven. They got the recipes from two sites and combined them together. The result was cinnamon rolls that are soft and pack full of cinnamon goodness.  The cream cheese icing on top makes them even better. The rolls were devoured so fast, there was nothing left for seconds. We already made them twice since then. The last time we made them was last Sunday when we brought them to a family get together at my cousin’s place. Everyone loved them. Yummy!

Cooking Tips for Perfect Cinnamon Rolls

Getting the perfect cinnamon rolls takes a little practice, but these tips will help you nail it every time. First, make sure your yeast is fresh. If it doesn’t foam up when you mix it with warm water and sugar, it’s time to get a new packet. When mixing the dough, you want it to be soft and slightly sticky, but not overly wet. If it sticks too much to your hands, add a bit more flour, a tablespoon at a time. After kneading, let the dough rise in a warm place until it doubles in size. This usually takes about an hour. For even baking, make sure to space the rolls apart on the baking sheet. If they’re too close together, they can end up steaming rather than baking. Finally, don’t skip the icing. It adds that perfect sweet touch that makes every bite memorable.

Storage and Reheating Tips

If you happen to have any cinnamon rolls left over, storing them properly is key to keeping them fresh. Let the rolls cool completely before transferring them to an airtight container. They can be stored at room temperature for up to two days. If you want to keep them longer, consider freezing them. Wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. To reheat, simply take out the desired number of rolls, unwrap them, and place them on a microwave-safe plate. Heat them for about 15 to 20 seconds. If you prefer a crispy texture, pop them in the oven at 350°F for about 10 minutes. This way, you get that fresh-baked feel all over again.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in place of active dry yeast. Just skip the proofing step, and mix it directly with the dry ingredients.

How should I store leftover cinnamon rolls?

Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. If you want to keep them longer, pop them in the fridge for about a week.

Can I make the dough ahead of time?

You can make the dough ahead and let it rise, then punch it down and refrigerate it overnight. Just make sure to bring it back to room temperature before rolling it out.

What can I substitute for milk in the recipe?

If you need a milk substitute, almond milk or oat milk work great. Just use the same amount as the recipe calls for.

What are some common mistakes to avoid when making cinnamon rolls?

One common mistake is using old yeast that won’t activate properly, so always check its freshness. Another is not letting the dough rise enough, which can result in dense rolls instead of fluffy ones.

Cinnamon Rolls

Liza A

Warm, gooey cinnamon rolls bursting with sweet cinnamon and brown sugar, these fluffy treats are a comforting delight that will make your mornings special.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• ¼ ounce 2 ¼ tsp package active dry yeast
• 1/2 cup warm water
• ½ cup warm milk
• ¼ sugar
• 1/3 cup butter melted
• 1 tsp salt
• 1 egg lightly beaten
• 3 ½-4 cups all-purpose flour

Filling

• 1 cup packed brown sugar
• 3 tbsp cinnamon
• ⅓ cup butter softened and cut into pieces

Cream cheese icing

• 1/3 cup butter softened and cut into pieces
• 1½ cups icing sugar
• ¼ cup cream cheese
• 1 tsp vanilla

Instructions

 

• In a small bowl, dissolve yeast in warm water and let bloom. Set aside.
• In a large bowl, combine milk, sugar, melted butter, salt and beaten egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 minutes. Place in well-greased bowl, cover with a damp dish cloth and let rise until doubled in size, about 1 to 1 1/2 hours depending on the environment.
• While the dough is rising, make the filling by combining the brown sugar, cinnamon and butter in a bowl. Set aside. Make the cream cheese icing by combining the butter, icing sugar, cream cheese and vanilla. Set aside.
• When the dough has finished doubling in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling evenly over the surface of the dough.
• Beginning at the long side, roll up the dough into long log. Cut into 12 equal pieces and arrange into a greased 9x13-inch baking pan. Cover with a damp dish cloth and let rise for another 30 minutes. While rising, preheat oven to 350 °F.
• Bake the rolls for 25- 30 minutes or until lightly browned. Let rest for 3-5 minutes. Spread the cream cheese icing over the warm cinnamon rolls.

Notes

Recipe adapted from: Jocooks and Paula Deen at the Food Network

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 20g

Keyword baking, breakfast treat, cinnamon rolls, homemade, sweet pastry

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