Prepare to embark on a delectable journey as we dive into the art of making Homemade Cinnamon Rolls. These soft, gooey spirals of sweetness, adorned with a luscious glaze, are not just a treat for your taste buds but a testament to the joy of baking. Join us as we unravel the secrets, tips, and the sheer bliss that comes with creating these comforting delights in your own kitchen.
If you love cinnamon rolls be sure to try our other recipes:
when making homemade cinnamon rolls, every ingredient plays a crucial role. The dance of warm milk, the rise of active dry yeast, the sweetness of sugar, the richness of butter, and the embrace of flour – each contributes to the symphony of flavors. We’ll explore the importance of quality ingredients and the subtle nuances they bring to your homemade delight.
The dough sets the stage for our cinnamon roll performance. We delve into the intricacies of kneading, rising, and achieving that perfect elastic texture. This section is your backstage pass to understanding the science behind the dough, ensuring that your cinnamon rolls rise to the occasion with a light and airy elegance.
Ingredients you’ll need
To get started making this recipe, you’ll first want to gather all your ingredients.
Ingredients you’ll need for this cinnamon roll recipe.
- Powdered sugar
- Brown sugar
The soft ballet of softened butter, the sweet pas de deux of brown sugar, and the aromatic twirl of ground cinnamon and sweet vanilla – here, we explore the techniques that transform a simple dough into a canvas for the decadent masterpiece that is the cinnamon roll.
In mastering the art of homemade cinnamon rolls, you’ve not only gained insights into techniques and tips but have embarked on a journey of pure, cinnamon-infused joy. Take a bow as you savor the standing ovation – a tribute to your newfound mastery of the art of blissful baking.
- 4 ½ cups all-purpose flour
- ⅓ cup sugar
- 2 packages of Red star quick rise yeast
- 6 tablespoons butter
- 1 ½ cups water
- 1 egg
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 cup light brown sugar
- 1 TBSP Cinnamon
- 3 cups powdered sugar
- 2 tablespoons milk
- 1TBSP Vanilla
- In a large mixing bowl add the yeast, sugar, and water. Make sure the water is warm, around 110 degrees.
- Stir the mixture around a few times until the sugar is pretty much dissolved. Let the yeast stand for 15 minutes, until it has become foamy.
- Melt the butter in the microwave for 15 seconds or more in a plastic measuring pitcher until it is melted. Add the egg to the melted butter and whisk until combined.
- Pour into the foamy yeast mixture and stir.
- Add flour and stir until a dough begins to form. Make sure all of the flour is mixed before you move to the next step.
- Cover your bowl with a towel and place dough in a warm oven (I always preheat my oven and turn it off) and let rise for at least 45 minutes. Dough should spill out the top of the bowl.
- In a medium size mixing bowl add the butter, brown sugar, and cinnamon, stir until a thick paste forms, Set aside.
- Turn dough out on a floured surface and knead for a couple minutes, sprinkling with flour until dough is silky and no longer sticky.
- Using a rolling pin, roll the dough out into a rectangle, around 9x13 in size.
- Smear cinnamon sugar mixture around the rectangle and leave a couple inches around the edge free of filling.
- Begin on one long side of the dough and roll the dough until a long line of dough forms.
- Take an 8-inch piece of string and place under the first two inches of dough and bring around the top of the dough and cut the first cinnamon roll. Repeat and cut the rest of the dough, placing each cut cinnamon roll in a buttered 9x13 baking dish.
- Pour heavy cream over cinnamon rolls.
- Place cinnamon rolls in a 350 degree oven and bake for 20-25 minutes.
- Make icing in a medium size bowl, add milk, and powdered sugar and stir until a thick frosting form.
- Remove cinnamon rolls from the oven and let stand for 10 minutes. Then spread frosting over the top of the warm cinnamon rolls and serve.