Cinnamon Rolls

Cinnamon Rolls

Big, fluffy, soft and delicious. A great recipe for keeping handy, everyone will love these cinnamon rolls. The cinnamon roll recipe includes an option to make them overnight
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Course: Breakfast, Celebrations, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
resting time: 1 hour 30 minutes
Total Time: 2 hours 12 minutes
Servings: 9 large buns
Calories: 522kcal

Ingredients

The Dough

  • ¾ cup milk hand hot, the higher the fat content the better
  • 1 tbsp yeast active
  • ¼ cup granulated sugar
  • 2 eggs beaten
  • ¼ cup unsalted butter melted
  • 3 cups bread flour plus more for dusting
  • 3/4 tsp salt

The filling

  • 2/3 cup dark brown sugar any sugar would works, but brown add a nice look and taste
  • 1 ½ tbsp ground cinnamon
  • ¼ cup unsalted butter softened

Cream cheese icing

  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract

Glace icing

  • 200 g powdered sugar
  • 25 ml water

Instructions

  • Measure out all your dough ingredients and then warm your milk ( about 30 seconds in the microwave- so your finger feels the milk is warm) and melt your butter. Beat your eggs together and now you are ready to just make the dough. Use the dough hook on the stand mixer, or you can do all this recipe in a large bowl, by hand.
  • Place the warm milk in the bowl of the stand mixer and sprinkle the yeast on top. Add in the sugar, beaten eggs and melted butter. Mix it all together until it is well combined. Add the flour and salt to the in stages to the mixer, I tend to do it in 3 stages, until a dough is formed.
  • Knead the dough for 6 – 8 minutes. It should spring back when pushed and form into a nice ball and be slightly sticky. You should be able to handle the dough without it sticking to you. Add a little flour if it is too wet, add 1 tbsp of melted butter if it is too dry. If you are doing this by hand, turn out on to a floured surface and knead for about 10 minutes.
  • Transfer the dough to an oiled bowl, and cover with plastic wrap. Allow the dough to rise for 1 – 1 ½ hours, or until it has doubled in size.
  • After the dough has doubled in size, place the dough on a well-floured surface and roll out into a 14" x 9" (35 cm x 22 cm) rectangle.
  • Spread the softened butter over dough, leaving a ¼ " (1 cm)margin at the far side of the dough.
  • In a bowl, mix together the sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.
  • Tightly roll the dough up, starting from the 9" side and place sthe eam side down, making sure to seal the edges of the dough as best you can.
  • Cut into 1" (2.5 cm) sections with a serrated knife. You should get 9 large pieces.
  • Place the cinnamon rolls in a greased 9" x 9" baking pan or round 9" cake pan. If I am gifting the buns I use a disposable aluminium pan. Cover with cling film – then decide when you want them. they can also be frozen at this point.

Chilling over night

  • Place the uncooked buns in the refrigerator and leave them overnight, when you need them in the morning, take them out of the fridge.
    Preheat the oven to 350°F
    Let the rolls warm up for 30 minutes, then bake as below.

Cooking right away

  • Preheat oven to 350° F
  • Leave them to rise for another 30 minutes.
  • Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You will want to under-bake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting. Makes 9 large cinnamon rolls, or you can make smaller ones
  • To make the frosting:
    Cream Cheese frosting: In the bowl combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
    Glacé Icing: Add the water to the powdered sugar and beat gently until you have a thick consistency.

Notes

To make quick cinnamon rolls:
After placing rolls into the greased pan, leave them to rise again for 30 – 45 minutes, then bake as above.

Nutrition

Serving: 1g | Calories: 522kcal | Carbohydrates: 80g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 256mg | Potassium: 105mg | Fiber: 2g | Sugar: 48g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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