Here’s the perfect method to create an exceptional cinnamon roll recipe that boasts delightful fluffiness and is generously adorned with a buttery cream cheese frosting.
Combine the dough ingredients and allow it to rest. If you possess a stand mixer, it’s an opportune moment to utilize it (you won’t require a dough hook attachment; a paddle attachment suffices). Commence by preparing the dough, then cover it with plastic wrap or a clean kitchen towel and let it rise for 30 minutes (placing it in the microwave works well for this purpose).
Punch and permit further resting. Once the initial 30 minutes have elapsed, fold the dough over itself 6 to 8 times. Next, re-cover the dough and let it rise for another 30 minutes. Repeat this folding process a total of 4 times (this step will take approximately 2 hours).
Rest and refrigerate overnight. After allowing the dough to rise and performing multiple foldings, cover it one last time and refrigerate it overnight. This overnight chilling will further facilitate its rising process.
Morning Rolling Process
Prepare, sprinkle, and slice. The following morning, on a lightly floured surface, roll out the dough into a sizable rectangle. Brush it with melted butter and generously sprinkle it with a blend of brown sugar, cinnamon, and a pinch of salt. Proceed to roll the dough into a log shape and cut it into evenly sized pieces. I typically divide it into 8 rolls, but you can opt for smaller portions, cutting up to 12 rolls and placing them more tightly together if preferred.
Tip: For neat and precise cuts, consider using sharp kitchen scissors or dental floss instead of a knife!
Allow to rest and double in size. Arrange the cinnamon rolls in a greased baking dish, cover them with plastic wrap, and let them rise until doubled in size.
For Exceptional Cinnamon Rolls, Apply Glaze Twice
Sarah’s recommendation is to apply the first layer of glaze immediately after removing the rolls from the oven, ensuring it seeps into every crevice. Then, add another layer once the rolls have cooled slightly. An ingenious move.
Prepare the frosting. Using a stand mixer with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy. Incorporate the vanilla and salt, mixing on low speed to combine. Gradually add the powdered sugar, mixing on low until the mixture becomes light and fluffy. Don’t forget to scrape down the sides of the bowl as needed.
Baking and Glazing Process. Once the rolls have finished rising, bake them until they turn golden brown. While the homemade cinnamon rolls cool, prepare the icing and generously spread it over the rolls while they are still warm. Apply an additional layer of icing just before serving.
Is it Possible to Freeze Cinnamon Rolls?
Absolutely, cinnamon rolls can be frozen. Allow them to cool completely, then store them in a sealed freezer bag and freeze. When you’re ready to indulge in the frozen cinnamon rolls, place them on the counter to thaw. It’s essential to freeze them without the icing and prepare a fresh batch of cinnamon roll icing just before serving.
Can I Refrigerate Them Overnight During the Second Rise?
Certainly, you can refrigerate them overnight. However, ensure the dough is still chilled before rolling. Once you’ve assembled the rolls and settled them in the greased pan, cover them with plastic wrap and refrigerate overnight.
The next morning, remove the cinnamon rolls from the fridge (while keeping them covered) and allow them to reach room temperature before baking, approximately 30-40 minutes. Be mindful that they might require a longer baking time.
Creative Cinnamon Roll Variations to Explore
For those seeking to experiment beyond the traditional version, here are some delightful ideas to consider:
Orange and Almond Twist: Incorporate zest from 1-2 oranges into the cinnamon sugar filling, and for the cream cheese frosting, add ½ teaspoon of almond extract.
Cinnamon Rolls Enriched with Raisins and Nuts: Enhance the cinnamon roll filling by adding 1 cup each of raisins and chopped nuts.
Raspberry Infusion with Lemon Creme Fraiche Frosting: Replace the ½ cup of brown sugar in the filling with ¾ cup of raspberry jam, and substitute the cream cheese in the frosting with creme fraiche.
Pumpkin Pie Cinnamon Roll: Introduce ½ cup of canned pumpkin and ½ teaspoon of pumpkin pie spice to the cinnamon and brown sugar mixture used as the filling.
My Favorite Cinnamon Rolls Recipe
Ingredients
For the Sweet Dough
- 4 large eggs, at room temperature
- ¾ cup whole milk, warm (100°F – 110°F)
- ¼ cup honey
- 4 cups all-purpose flour
- 2 ¼ teaspoon instant yeast
- 2 teaspoons salt
- 10 tablespoons unsalted butter, at room temperature, cut into 1-inch pieces
For the filling
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- pinch of salt
- 2 tablespoons unsalted butter, melted and cooled
For the Icing
- 8 tablespoons unsalted butter, at room temperature
- 4 ounces of cream cheese, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
Instructions
Make the Sweet Dough
-
Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.
-
In
the bowl of a stand mixer fitted with a paddle, mix the flour, yeast,
and salt and stir on low to combine. Add the egg mixture and mix on low
to combine. Add the butter one piece at a time, then increase the speed
to medium and beat the butter into the dough, until all the small
butter pieces are incorporated, about 1 minute. Transfer the dough to the
prepared bowl. The dough will be very sticky and shaggy, so use a
spatula to scrape the dough into the bowl. -
Cover
the bowl with plastic wrap and let it rise for 30 minutes. Place your
fingers underneath the dough gently pull the dough up and fold it
back over itself. Turn the bowl and repeat this folding again. Repeat 6
to 8 more times until the dough has been folded over on itself. Re-cover
the bowl with plastic and let rise for 30 minutes. Repeat the series of
folding 3 more times, for a rise time of 2 hours and a total of 4
foldings. -
Tightly
core the bowl with the plastic wrap and refrigerate overnight, for up to
72 hours. Sarah suggests the dough can be used right away after the
initial 2-hour rise, but she finds it easier to work with after it has
been refrigerated overnight.
Make the Cinnamon Rolls
-
Flour
a work surface and knead the sweet dough 10 to 12 times. Shape the
dough into a ball, cover the top lightly with flour, and cover with a
tea towel to come to room temperature. -
Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
-
Roll
the dough into a 16-by-12-inch rectangle. Brush the dough with the
melted butter so the filling adheres. Sprinkle the cinnamon sugar
mixture evenly over the dough. -
Starting
with the long side, roll the dough into a tight cylinder. Pinch the
seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces or 8
equal pieces if you want larger-sized cinnamon rolls. Place the pieces in
the prepared pan cut-side up. Cover the pan loosely with plastic wrap
and let the dough rise until doubled, 1 to 1 ½ hours. -
Preheat the oven to 350° F. Remove the plastic and bake for 25-27 minutes, rotating halfway through until the rolls are golden.
-
Transfer the pan to a wire rack and let the rolls cool for 5 minutes before icing them.
Make the Icing
-
In
the bowl of a stand mixer fitted with a paddle, beat the butter and
cream cheese on medium until smooth and creamy. Add the vanilla and salt
and mix on low to combine. Add the powdered sugar and mix on low until
combined. Scrape down the sides of the bowl and mix until light and
fluffy, about 3-4 minutes. -
Apply
a thin layer of the icing on the cinnamon rolls while warm so it seeps
into all of the nooks and crannies of the rolls. Add more icing as
desired and serve.
Notes
- These can do a second proof overnight in the fridge if you’d like.
The dough will still need to be chilled before rolling though. After
you’ve assembled your rolls and nestled them in the greased pan, cover
them with plastic wrap and place them in the refrigerator overnight. In the
morning, you need to remove the cinnamon rolls from the fridge (keep
them covered), and let them come to room temperature before baking,
about 30-40 minutes or so. Also, note that they may take longer to bake.
