Cinnamon Rolls

Cinnamon Rolls

dough:

  • 1/4 cup warm water (110-115 F)
  • 1 packet active dry yeast
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 3 1/2 cups all-purpose flour, plus 1/4 cup if needed, and extra for rolling
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg

filling:

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon

glaze:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon almond extract (or vanilla, lemon or orange extract)

 

To make the dough, pour the water into the bowl of your stand mixer and sprinkle with the yeast.  Let stand 10 minutes, until foamy.  Add the remaining ingredients and mix with the dough hook to combine.  Knead on medium low speed for about 8 minutes, gradually adding another 1/4 cup flour, if needed, until the dough is soft and pliable.  Place dough in a well-greased bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 2 hours (I left the dough on the counter overnight at this point).

When the dough has doubled in size, roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.


For the filling, brush the dough with 4 tablespoons of the melted butter, then sprinkle with the sugars and cinnamon.  If you like, you could also sprinkle the dough with raisins or dried fruit, chopped nuts or chocolate chips.  Roll up into a log and slice into 12 rolls.  Place one inch apart in a greased baking dish.

Baker's Note: Bake only 6 rolls in a 9x13 baking dish, or all 12 rolls on a cookie sheet, to give them plenty of room to expand.  You can also bake half and freeze half to bake later, wrapped tightly in plastic

Brush the rolls with the remaining 2 tablespoons melted butter.  Cover the pan with a clean kitchen towel and let the rolls rest and rise for 45 minutes.

Preheat the oven to 350.  Bake the rolls for 25-30 minutes, until golden brown.


For the glaze, beat all ingredients with an electric mixer until smooth and fluffy.  Spread onto the hot cinnamon rolls for a glaze that drips into all the crevices, or wait for the cinnamon rolls to cool and then spread it on like frosting.

Baker's Note:  Like most homemade yeast breads, these are best the day they are made, but are still good warmed up the following day.


Yields 12 cinnamon rolls


Recipe from Curly Girl Kitchen
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