Love in Every Bite
I enjoy the process of baking, from the challenge it presents to the delightful aroma it fills my home with, and these cinnamon rolls smell and taste amazing. However, my biggest pleasure comes from sharing my baked goods with others. Recently, I made mint Milano cookies, (recipe coming soon) and although I needed to make some adjustments to perfect the recipe, they turned out pretty good. I shared them with my colleagues at work, along with some of my famous bakery-style chocolate chip cookies.
They were a big hit, with many asking for my recipes, which I am always happy to share. I sincerely hope that people have success making them, and share the love with their family and friends. It may be a stretch to claim that a baked good can convey love, but to me they do, and that brings me joy.
Don’t Worry, You Got This!
This post is all about the most amazing, feel-good, cinnamon rolls you will ever taste, plus, the recipe is pretty simple. If you’ve never baked anything with yeast, or have not had a good experience, this recipe and my English muffins (recipe to come) are a great place to start.
There is no special equipment you will need for this recipe, although a stand mixer would be nice. The recipe calls for 9-10 cups of flour and my 30-year-old KitchenAid can no longer handle the final stages of this recipe. When I reach 8 cups, I simply pour the dough onto a generously floured countertop and knead in the final 1-2 cups. It’s great therapy!
Mamma Always Said
My mother used to say that kneading bread dough was therapeutic because it allowed you to release all your pent-up frustration, and the dough would be all the better for it. Unlike cookies and other pastries, the key to making great bread is the kneading process. Kneading bread is essential because it helps develop gluten, which results in a higher rise and softer, chewy texture. Although there is a science behind it, the bottom line is that kneading is vital to the quality of the final product.
For this recipe knead the dough for a sufficient amount of time so that it becomes elastic, 5 to 10 minutes. However, sometimes it can be difficult to achieve a smooth and silky finish. Occasionally, even when there are still some dimples on the surface, the dough turns out perfect, and this is not an issue. The key is to ensure enough gluten has been developed to create elasticity. To check if you have kneaded the dough enough, gently pull on it and see if it slowly springs back when released. If it does, then you have mastered the art of kneading the dough. If not, just keep working it a bit longer until you get there.
Rising
When making bread, it’s crucial to place the dough in a warm environment so that it can rise properly. Neglecting this step can result in a final product that is not as soft and pillowy as you would like it to be. To do this, you can use a large bowl, such as a Pyrex bowl, and grease it with some vegetable oil. Then, flip the dough over so that all sides are coated. As for covering the dough, using inexpensive plastic shower caps is a great option. They work better than plastic wrap, are less expensive, and can be reused, which is a win-win situation.
My kitchen tends to be cold for most of the year, except for June, July, and August when the weather in New England warms up. To help dough rise in temperatures below 65°F, turn on the oven light and place the dough inside until it doubles in size. You can determine if the dough is properly proofed by poking your finger into it and seeing if the indentation remains. The key to proofing is to pay attention to how the dough looks rather than relying on a set amount of time. If your dough doubles in size in 40 minutes, that’s okay, and if it takes 90 minutes, don’t worry. The most important thing to avoid is over-proofing your dough, so keep an eye on it.
Cinnamon and Sugar
I used to use granulated sugar in the center of my cinnamon rolls, but over the last decade I have switched to brown sugar. I find that brown sugar adds more depth of flavor and caramelizes slightly better. However, this is just a matter of personal preference. If you prefer using granulated sugar, that’s perfectly fine too. Just remember not to skimp on the cinnamon – after all, these are cinnamon rolls!
To prepare delicious cinnamon rolls, you can’t overlook the filling. My preferred method involves softening the butter and mixing it with brown sugar and cinnamon until it forms a paste. The secret to achieving the perfect taste is to use enough of this mixture to generously coat the entire rectangle of dough. While some people use dental floss to cut portions from the rolled dough, I personally prefer to use a knife or bench scraper. Although the dough may get slightly squished during the process, it always bounces back.
Sunday Brunch Hero
When you bring these to Sunday brunch, everyone is going to love you for it. This Sunday is Easter and I’m bringing these piping hot to my sister-in-law’s annual brunch. I doubt there will be any left over, so I’ll make a small pan for my husband, who is a die-hard cinnamon roll lover, to enjoy a couple at home.
The frosting for these cinnamon rolls is very simple. Although I have tried cream cheese frostings, I always seem to go back to this simple four-ingredient recipe. The ratio of butter to powdered sugar is sweet and buttery perfection that is in harmony with these rolls. I hope you give them a try. They are best served warm, but I have had them two or three days later warmed in the microwave for 20-30 seconds. These cinnamon rolls are the perfect complement to your morning coffee. Enjoy!
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Gigi’s Cinnamon Rolls
Ingredients
- 4½ tsps active dry yeast (2 packets)
- 1 cup lukewarm water
- 1 tsp granulated sugar (for proofing the yeast)
- 6 tbsps unsalted butter
- 1 cup granulated sugar
- 9-10 cups all-purpose flour
- 2 cups hot water
- 2 large eggs
- 1 tbsp salt
For the cinnamon sugar filling
- 3/4 cup soft butter salted is fine
- 1½ cups brown sugar
- 3 tbsp cinnamon
Frosting
- 1/4 cup unsalted butter softened until almost melted
- 4 cups powdered sugar
- 4-5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Combine yeast, 1 teaspoon of sugar, and lukewarm water. Allow this to proof for approximately 5 minutes, it will smell yeasty and a nice foam develops.
- In the bowl of a stand mixer, with beater blade attached, add 2 cups hot water, butter, salt, and sugar and beat until combined, around 30-40 seconds. Allow to cool to room temp, usually, this happens quickly.
- Stir in 2 cups of flour, and stir until combined. Add eggs and yeast mixture, stirring to incorporate well.
- Replace the beater blade with the dough hook, and begin adding the flour 1-2 cups at a time until the dough forms a ball, around 2-3 minutes.
- Place dough on a well-floured surface, and begin kneading, adding flour (up to 10 cups) until no longer sticky and the dough feels satiny and smooth.
- Oil the inside of a medium to large bowl, place the dough into the bowl, and flip over once so the dough is coated with oil. Cover with a plastic shower cap or a damp tea towel and let rise in a warm place for approximately 45 minutes, or until the dough has doubled. You can use the finger poke trick, if you poke the dough and the indent remains your dough is ready.
- On a lightly floured surface, place dough, divide in half, and set one half aside. Roll one half in a rectangle, about 22×12 inches. Combine very soft butter, brown sugar, and cinnamon in a bowl, divide in two, and spread on the rectangle.
- Roll the rectangle into a long roll, 22 inches long. Use a knife, bench cutter, or string/dental floss to cut the dough into 12 even portions. Place in a greased baking pan, leaving 1-2 inches between rolls. Repeat with the other half of the dough.
- Cover the pans with a shower cap or tea towel, and allow the rolls to rise a second time until they are doubled.
- Preheat your oven to 350 °F. Once the rolls have doubled in size, bake them for 20-30 minutes or until they turn golden brown. Please note that the outer edges of the rolls will cook faster, leaving the middle portion doughy. This is my preference, but not everyone may like it that way. If you want your rolls to be fully cooked, leave them in the oven for a little longer.
- Allow to cool in the pan. While cooling go ahead and make the frosting by combining the butter, sugar, milk, and vanilla using a whisk. While the rolls are still warm spread the desired amount over the top and watch as it melts into your cinnamon rolls.
- These are best enjoyed warm, so eat up! If you are making them ahead they do warm up nicely if you place one roll in the microwave for 30-40 seconds.