Blog post

Sunday Cinnamon Rolls

December 9, 2018

I think I’ve reached my culinary peak. I made homemade cinnamon rolls.

Today’s Sunday, hence the title, but I honestly wish that I could eat one of these every day for the rest of eternity.  They’re that good – and they’re easy enough that I could see myself making them often (maybe once a month – which isn’t enough to have one daily for the rest of eternity but alas.) They’re also absolutely heavenly – see the Sunday reference there, too?

Okay – here’s the deal. I am really intimidated by yeast. I have ruined a few recipes before because it’s just so darn finicky. I was really worried about ruining this one too because, quite honestly, the first few steps require you to do exactly the opposite of traditional yeast blooming.

I didn’t ruin these this time, friends. Not this time. 

The texture of these rolls are so mouth-wateringly fantastic. We had them for brunch, but here I am hours later dreaming about them again. They have a perfect amount of cinnamon sugar filling and are just as light as they are delicious. 

Over the next several weeks, our home is going to be so full of lovely guests and my heart couldn’t be more ready! You bet that our family and friends are going to be greeted with these delightful rolls of goodness. Such a simple way to make people feel so warm and loved, right? 

Here are some of my tips: 

  • Read the entire recipe and prep what you can, especially when making the dough. For example. When measuring out flour for step one, I made another bowl with ½ cup flour to prepare for step four. 
  • Always crack your egg in a bowl first, rather than straight into the mixer. For step four, I poured my flour into the mixing bowl, then cracked the egg into the bowl that held the flour. 
  • When cutting the rolls, use a chop-like motion with a sharp knife. Don’t saw the dough, it makes the rolls fall apart. 
  • Make sure your dough is rolled into a rectangle shape. I didn’t roll it in a rectangle the first time and had to pull the dough to prevent salvage ends. 
  • Eat cinnamon rolls with chili. Apparently that’s only a midwest thing. The rest of the world is missing out. Thanks for coming to my TED talk. 

CategoryDifficultyIntermediate

Yields16 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

Dough
 5 cups All-Purpose Flour
 2 Packages of Dry Yeast (4.5 teaspoons)
 1 tsp Salt
 ¾ cup Milk
 ½ cup Water
 ½ cup Melted Butter
 ½ cup Sugar
 1 Egg
Filling
 ¾ cup Brown Sugar
 3 tsp Cinnamon
 1 tbsp Melted Butter
Glaze
 1 cup Powdered Sugar
 1 tbsp Butter
 1 tsp Vanilla
 3 tsp Hot Waterr

For the dough:
1

Mix together 1¾ cups flour, two packages of yeast and salt in your big bowl for mixing (I used my Kitchen Aid bowl). Set aside.

2

In a saucepan, heat the milk, water, butter and sugar over medium-low heat until it reaches 120 to 130°F. The liquid MUST be under 130°F or else your yeast will burn and your dough will not rise. Be sure to stir constantly.

3

Pour liquid into dry mixture and beat until smooth - about 30 seconds in mixer.

4

Add egg and ½ cup flour. Beat for 2 minutes.

5

Gradually add two cups of flour with mixer running. This should produce a soft dough.

6

Slightly knead dough. Cover and rest in warm area for 20 minutes. Dough should double during this rest time.

Once dough has risen:
7

Combine brown sugar and cinnamon. If necessary, make a batch and a half to cover the area.

8

Flour surface with 1/8 cup flour. Roll out into rectangle approximately ¼" thick.

9

Spread melted butter on dough. Sprinkle sugar and cinnamon filling on surface careful to cover to the edge.

10

Roll the dough as a jelly roll - keep as tight as possible. Pinch the loose end to the rest of the roll. Cut into 1½" rounds.

11

On a greased pan, back the rolls at 375°F for 18-20 minutes until golden brown.

Glaze:
12

Combine powdered sugar, butter, vanilla and hot water. Stir until you reach a smooth, toothpaste-like consistency.

13

Drizzle glaze on warm rolls.

Ingredients

Dough
 5 cups All-Purpose Flour
 2 Packages of Dry Yeast (4.5 teaspoons)
 1 tsp Salt
 ¾ cup Milk
 ½ cup Water
 ½ cup Melted Butter
 ½ cup Sugar
 1 Egg
Filling
 ¾ cup Brown Sugar
 3 tsp Cinnamon
 1 tbsp Melted Butter
Glaze
 1 cup Powdered Sugar
 1 tbsp Butter
 1 tsp Vanilla
 3 tsp Hot Waterr

Directions

For the dough:
1

Mix together 1¾ cups flour, two packages of yeast and salt in your big bowl for mixing (I used my Kitchen Aid bowl). Set aside.

2

In a saucepan, heat the milk, water, butter and sugar over medium-low heat until it reaches 120 to 130°F. The liquid MUST be under 130°F or else your yeast will burn and your dough will not rise. Be sure to stir constantly.

3

Pour liquid into dry mixture and beat until smooth - about 30 seconds in mixer.

4

Add egg and ½ cup flour. Beat for 2 minutes.

5

Gradually add two cups of flour with mixer running. This should produce a soft dough.

6

Slightly knead dough. Cover and rest in warm area for 20 minutes. Dough should double during this rest time.

Once dough has risen:
7

Combine brown sugar and cinnamon. If necessary, make a batch and a half to cover the area.

8

Flour surface with 1/8 cup flour. Roll out into rectangle approximately ¼" thick.

9

Spread melted butter on dough. Sprinkle sugar and cinnamon filling on surface careful to cover to the edge.

10

Roll the dough as a jelly roll - keep as tight as possible. Pinch the loose end to the rest of the roll. Cut into 1½" rounds.

11

On a greased pan, back the rolls at 375°F for 18-20 minutes until golden brown.

Glaze:
12

Combine powdered sugar, butter, vanilla and hot water. Stir until you reach a smooth, toothpaste-like consistency.

13

Drizzle glaze on warm rolls.

Homemade Cinnamon Rolls

Leave a comment

Your email address will not be published. Required fields are marked *

Prev Post