Here’s a refined and improved version of the recipe, along with tips and variations:
After months of trial and error, I’ve finally perfected my cinnamon roll recipe! Soft, fluffy, and packed with flavor—these are the cinnamon rolls you’ve been waiting for. Here’s the full method:
Ingredients
Dough
- 4.5 cups bread flour (yields fluffier rolls, but all-purpose works too)
- 1/4 cup granulated sugar
- 1 tsp salt
- Dash of cinnamon (optional but adds depth)
- Dash of nutmeg (optional but complements the cinnamon)
Wet Ingredients
- 1 cup whole milk
- 2 1/4 tsp active dry yeast
- 2 large eggs (room temperature)
- 6 tbsp unsalted butter (softened or slightly melted)
Instructions
Step 1: Prepare the Dough
- In a large bowl or stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
- Warm the milk to 110–117°F (lukewarm but not hot). Add the yeast, stir, and let it sit for 5–10 minutes until it becomes foamy.
- Add the eggs, butter, and the activated yeast mixture to the dry ingredients.
- Mix on low speed for about 3 minutes to combine. Increase speed slightly and knead for another 3 minutes. The dough might seem slightly dry—that’s okay, it will hydrate as it rises.
- Place the dough in a greased bowl (I use oil or cooking spray), cover it with a towel, and let it rise in a warm place for about 1.5 hours, or until doubled in size. (Tip: Place it in the oven with a bowl of very hot water to create a warm, moist environment.)
Step 2: Shape the Rolls
- Roll the dough out into a rectangle (no exact size—just aim for about 1/4-inch thickness).
- Spread a generous layer of softened butter across the dough. Sprinkle evenly with brown sugar and follow with a thick layer of cinnamon. (Optional: Add raisins, chopped nuts, or mini chocolate chips for variety.)
- Cut the dough into strips using a pizza cutter (I find this easier than rolling and slicing). Arrange the strips in a greased or aluminum baking pan.
Step 3: Second Rise
- Cover the rolls loosely and return them to the warm oven with another bowl of hot water for about 45 minutes, or until puffed.
Step 4: Bake and Finish
- Preheat the oven to 350°F. Bake the rolls for 10 minutes.
- Remove from the oven, drizzle heavy cream over the tops, and bake for an additional 12 minutes (adjust time based on your oven). The rolls should be just lightly browned on top.
Glaze
- 2–3 cups powdered sugar
- 2 tsp vanilla extract (or experiment with almond extract or maple syrup for a twist)
- 1–2 tsp butter emulsion (optional but adds a bakery-style flavor)
- Water or milk (add gradually until you reach your desired consistency)
Drizzle the glaze over warm rolls and enjoy!
Tips & Tricks
- Dough Texture: If the dough feels too dry, add a tablespoon of milk at a time while kneading.
- Filling Variations: Try adding orange zest, cardamom, or even a layer of cream cheese for a unique flavor.
- Baking Pans: I prefer aluminum pans for easy cleanup and gifting, but glass or ceramic works too.
- Make Ahead: Prepare the rolls the night before, cover, and refrigerate after the second rise. Bring to room temperature before baking.
I hope this brings you as much joy as it’s brought me! Let me know if you try any variations.