Mix the yeast with the sifted flour and salt, then add the warm milk mixed with the sugar, eggs and butter and knead the dough until it becomes elastic. Cover and leave to rise in a warm place.
Pour the dough on the floured table and spread a 1/2 cm thick sheet that is greased with butter and pressed with sugar and cinnamon. Roll as tight as possible and then cut rolls of about 3-4 cm thick which are placed in the tray lined with baking paper.
Leave to rise in the pan for half an hour, then bake for 35 minutes on medium heat until golden brown.
For the icing, mix the butter with the sugar and cheese and pour over the hot rolls.
Perfectly Pillowy Cinnamon Rolls
There’s something magical about warm-from-the-oven cinnamon rolls. Unfortunately, that magic often evaporates as the rolls cool. If only it were possible to serve fresh, soft rolls first thing in the morning - without getting up at midnight to make them! Enter our 2021 Recipe of the Year. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), They retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll.
- 2/3 cup (151g) whole milk, cold
- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
- 1 teaspoon (6g) salt
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons instant yeast
- 4 tablespoons (57g) unsalted butter, softened
- 1 tablespoon (14g) butter, melted
- 1/2 cup (107g) light brown sugar, packed
- 2 tablespoons (15g) King Arthur Unbleached Bread Flour
- 3 to 4 teaspoons (8g to 10g) cinnamon *
- 1/16 teaspoon (pinch) salt
* Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon) the larger amount for milder cinnamons, like Indonesian / Ceylon.
- 3 tablespoons (42g) butter, melted, divided
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon (pinch) salt
- 1 1/2 cups (170g) confectioners' sugar, sifted
- 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk enough to thin to desired consistency
To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed the heat from the tangzhong will help to warm the cold milk.
Mix - by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle - to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
Lightly grease a baking sheet, or line it with parchment paper.
To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10 ”x 12” rectangle that’s about 1/2 ”thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
Sprinkle the filling over the dough, covering all but a 1/2 ”strip along one long side.
Starting with the filling-covered long side, roll the dough into a log.
Score the dough lightly into eight equal 1 1/2 ”to 2” pieces this will make large, saucer-sized cinnamon rolls - their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work.
Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2 ”between each one and they’re 2” away from the edges of the pan a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375 ° F.
Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190 ° F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.
Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature or freeze for up to 1 month.
Tips from our Bakers
With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65 ° C (149 ° F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid - thus enhancing the resulting bread’s softness and shelf life.
Do you enjoy your cinnamon rolls with tangy, thick cream cheese frosting instead of vanilla icing? Stir in 4 to 6 tablespoons (57g to 90g) softened cream cheese to the icing along with the other ingredients. The softer the cream cheese is, the easier this will be to do. Resist the urge to add more than 2 teaspoons of milk until the icing is fully mixed. If it’s too thick for your liking, add more milk and a teaspoon at a time to get it to the consistency you prefer.
Many of you have asked how to turn this into an overnight cinnamon roll recipe. It's simple: Make and bake the rolls the day before you want to serve them. The rolls stay wonderfully soft for at least 3 days, and we've found the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300 ° F to 350 ° F oven for 5 to 10 minutes. Spread with icing and enjoy.
Attention, those of you following special diets: Check out our Gluten-Free Cinnamon Rolls and Keto-Friendly Cinnamon Rolls.
The Shortcut Cook: Classic Recipes and the Ingenious Hacks That Make Them Faster, Simpler and Tastier
I know what you’re thinking: Suspect! Fraudulent! No way they’re good! I, too, thought that yeast-free cinnamon rolls were some sort of oxymoron, but I was pleasantly surprised as I bit into the soft, pillowy, flawlessly sweet wheels, topped with tangy buttermilk glaze. Not only were these cinnamon rolls quick and easy, they were also truly delicious. As I reached for a second helping, I found myself wondering why I’d never stumbled upon the not-so-secret concept of no-yeast cinnamon rolls.
“I kept the classic flavor, combining all the good stuff: warming cinnamon, a hint of mixed spice, and a buttermilk glaze with its hint of acidity,” Reynolds told me over email. "The texture is light but dense enough to satisfy."
"I loved the idea of making a delicious cinnamon bun from scratch that would be ready in the time it would take to make a simple cake or biscuit."
While writing The Shortcut Cook, Reynolds knew she wanted to develop a cinnamon bun recipe that skipped the process of making a yeasted dough, which usually requires a lot of kneading, proofing, waiting, and shaping. “I loved the idea of making a delicious cinnamon bun from scratch that would be ready in the time it would take to make a simple cake or biscuit,” she says.
And though this recipe completely skips the yeast in favor of a mix of baking powder and baking soda, Reynolds explains that you shouldn’t entirely skip the kneading. Her initial version of the recipe started with a dough that was similar to a scone dough, but she says that it didn’t hold its swirl shape well. "I knew I needed to develop the gluten in the flour more, so I kneaded the dough until it became smooth, which gave the characteristic tighter crumb similar to a yeasted bun."
Get started by mixing the glaze first: Combine melted butter, powdered sugar, vanilla extract (or vanilla paste), hot water, and buttermilk in a small bowl and set it in the fridge while you prep and bake the buns. Next, make the cinnamon filling by combining more melted butter with cinnamon, mixed spice, salt, and sugar until the mixture resembles wet sand.
You’ll need to knead the simple shaggy dough — enriched with melted butter and tangy buttermilk — for just three minutes until it’s smooth, elastic, and slightly shiny. Then use your hands to pat the dough into a large rectangle — no rolling pin required! Sprinkle the filling in an even layer on top, roll up the dough, and cut it into a dozen equal pieces. Instead of crowding them into a high-sided pan, you’ll spread them apart on a cookie sheet, which helps your rolls cook faster and achieve all-around browning.
If you’re anything like me, these cinnamon rolls just might be among the first you’ve seen on the internet, saved, and actually made. But here’s the real pro move: Bake them tonight for dessert, and you can reheat the leftovers in the oven (or toaster oven) for an even quicker breakfast tomorrow morning.
How I Chose the Cinnamon Roll Contenders
Like many other foods, there are a lot of cinnamon roll recipes out there. So to narrow it down, I had three important criteria for choosing contenders. It needed to be a classic, no-frills recipe (no nuts, maple, or almond extract) it needed to be make-ahead friendly (so that you could bake fresh rolls in the morning) and it needed to yield 12 rolls. These restrictions ruled out some popular recipes, such as Pioneer Woman & # 8217s maple-flavored take on cinnamon rolls and King Arthur & # 8217s recipe, which requires a sourdough starter.
Three choices quickly became obvious. Alton Brown & # 8217s Overnight Cinnamon Roll recipe is wildly popular on Twitter & # 8212 his fans make and tag him in their efforts all year long. And it & # 8217s very classic: an enriched yeast dough, sprinkled with cinnamon sugar, and topped with a simple powdered sugar icing. BraveTart & # 8217s One-Bowl Overnight Cinnamon rolls follow a similar formula, but manage to use just one bowl for the whole operation. And we knew we had to try out a copycat Cinnabon recipe! Jo Cooks & # 8217 version is considered the best, and promised maximum reward for minimal effort.
The fourth pick came from Kitchn & # 8217s News and Culture Editor, Arie Knutson. She insisted she & # 8217d already found the holy grail of cinnamon roll recipes: The Vanilla Baking Blog & # 8217s Cinnamon Rolls. Although they require a fair amount of planning, she talked so highly of them we decided we had to make them our fourth pick.
With the recipes in hand and loads of flour, butter, brown sugar, and cinnamon in my kitchen, I was ready to get baking.
- ¼ cup butter, divided (Optional)
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter, softened (Optional)
- ¾ cup milk
- 1 egg
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup confectioners' sugar (Optional)
- 4 ounces cream cheese, softened (Optional)
- ¼ cup butter, softened (Optional)
- ½ teaspoon vanilla extract (Optional)
Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture into the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log cut log into 18 rolls and place rolls in the prepared baking dish.
Bake in the preheated oven until rolls are set, 20 to 25 minutes.
Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Trader Joe's Jumbo Cinnamon Rolls
340 calories, 15 grams fat, 23 grams sugar per roll
Is bigger better? The results of our taste test say yes. All three of the larger-sized refrigerated cinnamon rolls we bought ended up at the top of the ranking. Least impressive (though still darn tasty) is Trader Joe’s offering. The icing was thinner than most of the other samples, along the lines of what you'd ice sugar cookies with. It tasted like confectioner's sugar with hints of butter and vanilla, but none of the overpowering artificiality that cheaper cinnamon rolls often have. Despite what appeared to be a generous amount of cinnamon sugar in the spirals, the dough was surprisingly flavorless, a bit on the pasty side, and too buttery for our taste.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and the egg. Add two 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 5-10 minutes. Place in well-greased bowl and let rise until doubled, usually 1 & # 8211 1 1/2 hours.
When doubled, punch down dough. Roll out on flour surface into a 15 & # 2159 inch rectangle. Spread melted butter all over dough. Mix 3/4 cup sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 ° F for about 25-30 minutes or until nicely browned.
Meanwhile, mix 4 tablespoons butter, powdered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
The dough should be slightly sticky, but still very soft and pliable. It should just barely be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.
If you like this recipe you may be interested in some of our other delicious sweet roll recipes:
Watch the video where Rachel will walk you through every step of this recipe, giving tips and tricks along the way. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
These Martha Stewart-approved cinnamon rolls are made with… mashed potatoes?
The secret to light and fluffy cinnamon rolls, according to Martha Stewart, is a lot of love and a little bit of… mashed potato. One medium russet potato, to be exact.
In a post from December, the Martha Stewart Instagram account shared a photo of a cinnamon roll recipe from food editor, Lauryn Tyrell, saying, "Meet your latest baking project: our lightest, fluffiest cinnamon rolls ever. The addition of mashed potatoes is our secret to its ultra-light texture. "
In the recipe, published by Martha Stewart Living in 2018, an eight-ounce potato is peeled and cut into one-inch pieces. After boiling and mashing, the potato is added to a mixture of butter, milk, yeast, sugar egg, flour and salt to create the dough.
When I attempted this intriguing recipe at home, I joked that you'd need to really sit down and plan the rising times into your schedule: There's an initial rise, followed by rolling the dough, adding a cinnamon and brown sugar filling and slicing the whole thing into beautiful cinnamon rolls.
Then, you guessed it, more rising: The rolls hang out for eight hours (overnight, in my case) in the refrigerator.
The next morning, I removed my rolls from the fridge and let them rise on the counter for another hour and a half. Finally, it was time to pop the potato-filled treats into a 350 F oven.
While the cinnamon rolls baked for about 30 minutes, I mixed up the cream cheese glaze included in the recipe. I’m gonna be honest: It was very hard to resist licking it right off the spatula while I waited for the rolls to finish baking.
After cooling and glazing the fresh, golden-brown rolls, the recipe recommended letting them sit for another 20 minutes: "This completes the cooking process and yields tender and airy, not gummy, buns," it reads.
For those keeping score at home, I was nearly 14 hours into the process at this point. Was it worth it? Absolutely.
The cinnamon rolls had a unique, subtly starchy flavor that I can only assume was the mashed potato's doing. The texture was light, almost crispy and flaky - again, thanks to the potato - with the butter and cinnamon-sugar filling caramelizing beautifully around the edges.
While they required a good amount of work in the kitchen, these rolls turned out to be a rewarding project. After all, any time I can work potatoes into my breakfast, that’s a morning win for me.
Glazing rolls with cinnamon and cocoa
I took the tray of cinnamon rolls out of the oven and immediately brushed them with icing. It was partially absorbed by hot snails.
Foodblogger at Savori Urbane. #savoriurbane
Shall I tell you how tasty and fragrant they are?
Here's what it looks like inside & # 8230 The core is fluffy, sweet and fragrant, well syruped with icing and melted butter from the filling. And what a floury and caramelized crust they have at the bottom!
Good luck with that! I suspect you will test these today Cinnamon Rolls & Cinnamon Rolls.
This Copycat Cinnabon Recipe Will Transport You Right Back To The Mall Food Court
The smell of a warm, freshly baked Cinnabon cinnamon rolls always brings me back to my high school days spent in the local mall’s food court. But while I no longer crave walking around the mall, Forever 21 bags in hand, waiting for my parents to pick me up, I’ll never turn down a Cinnabon. With this recipe, you can have the tasty treat - tangy cream cheese icing and all - without ever leaving your house. And while it’s labeled as a copycat Cinnabon recipe, it’s no more work than your standard homemade cinnamon roll. That said, it’s still a bit of work and involves double-proofing yeast, but it’s totally, totally worth it.
This recipe follows a standard formula: let the yeast activate, mix in the rest of the ingredients, and let the dough rise for about an hour. Then comes the fun part: roll it out, spread butter and cinnamon sugar over everything, and roll it up into a log for slicing into rolls.
I recommend working with a well-floured surface when you're spreading the dough out and rolling it up. Otherwise, it sticks to the counter and is harder to roll into a log - you can see mine has some ragged spots as it used up most of the flour.
Of course, easily-rolled dough makes for prettier cinnamon rolls - mine turned out OK, and I know that the taste is what mattered, but I would have loved perfectly-coiled cinnamon swirls. That one at the middle right is from the end of the log!
Once they're all set, let them proof one more time, for about 30 minutes or until they double in size. Like I said, this recipe takes some patience, but it's definitely worth it.
Thankfully, those misshapen cinnamon swirls didn't matter at all once they came out of the oven. While you’ll probably want to devour them straight out of the oven just from the heavenly smell alone, just wait - the copycat Cinnabon frosting is quite literally the icing on the cake. And if you're a Cinnabon pro like me, you know that it's best to eat these while they're still very warm since the icing can slightly melt and seep into all the grooves of the roll, which makes the gooey middle the best part !