Cinnamon Rolls

cinnamon rolls

I have been dying to bake a delicious homemade cinnamon roll. I’ve tried them before a while back and they weren’t that impressive, so I set out on a search for the “best” cinnamon roll recipe. What I ended up doing was using the dough from the best recipe on and the filling from the Alton Brown recipe (though I used less brown sugar and it turned out perfectly).

These were pretty easy to make, but it definitely takes patience with dough to let it properly rise. I tried to make “small” rolls, but when they rose and fluffed up, the size turned out pretty average/perfect.

When they were fresh out of the oven, they were utterly delicious! I wanted to eat the entire pan!! We only ate two of them and I brought the rest to work the next morning. Though they were still good the next day, they were definitely not as amazing as when they were fresh out of the oven.

Cinnamon Rolls

  • Dough:
  • 3/4 cup warm water
  • 1 packet yeast
  • 2.5 cups flour
  • 1/4 cup sugar
  • pinch of salt
  • 1 egg
  • Filling:
  • 3/4 cup brown sugar packed
  • 1 tablespoon cinnamon
  • 2 tablespoons butter
  • pinch of salt
  • Icing:
  • 1/4 cup butter
  • pinch of salt
  • 1.5-2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-5 teaspoons milk
  • 1. Mix together water and yeast and let sit for 10 minutes.
  • 2. In a bowl, mix together 1 cup flour, sugar, salt, and egg. Add yeast mixture after it has set.
  • 3. Gradually add flour, 1/2 cup at a time. Knead dough for about 10 minutes, until elastic.
  • 4. Cover with a damp cloth and let rest for about 10 minutes.
  • Filling:
  • 5. While the dough is resting, mix together the brown sugar, cinnamon, and pinch of salt. Set aside.
  • 6. Roll out dough on a lightly floured surface to form a rectangle about 1/4 inch thick.
  • 7. Spread butter over dough then sprinkle cinnamon sugar mixture evenly, leaving about 1 inch of bare dough along the long edge (to seal after rolling).
  • 8. Roll up dough and slice into individual cinnamon rolls, about 1.5 inches thick. The easiest way to cut without squishing them is by using a piece of thread or floss, starting from the bottom and crossing both ends on top of the roll, then pulling them together so the thread cuts into all sides of the roll at the same time.
  • 9. Arrange rolls in a greased glass casserole dish. Cover with plastic wrap refrigerate overnight or allow to rise at room temperature for 45 minutes until they are doubled in size.
  • 10. Bake at 350 degrees for about 20 minutes.
  • Icing:
  • 11. Whip together butter and salt. Add powdered sugar, 1/2 cup at a time. Mix in vanilla. Add milk, 1 tablespoon at a time until desired consistency is reached.

Next time I make these, I think I will double the sugar into the dough to try and sweeten it a bit, because it had a very yeasty, doughy flavor.

frosted cinnamon rolls


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