Cinnamon Rolls are the Ultimate Comfort Food!
When I think about comfort foods, I think about foods like warm bread, macaroni and cheese, and of course, cinnamon rolls. What is so great about making your own homemade cinnamon rolls anyway? It is the aroma of cinnamon wafting through the air. That smell that brings us back to those child-like pleasures of sinking your teeth into a warm, sweet and chewy, delicious cinnamon roll!
Choose Yeast over Baking Powder
Have you have ever made cinnamon rolls the quick and easy way with baking powder? They just don’t compare to those cinnamon rolls made with yeast. They are a bit crunchy and crumbly, and when you bite into them and they fall apart. Not with this recipe, with yeast as the raising agent, you get a soft, chewy, delicious cinnamon roll.
Have you ever walked into a shopping mall to have your senses taken over by the wafting aroma of cinnamon? I call it the Cinnabon daze. It happens to me all the time. Yes, the Cinnabon company makes amazing cinnamon rolls, but with this recipe, you can make your own Cinnabon-Style rolls for a fraction of the cost, and it’s easier than you think. This is how you do it!
Oh and I almost forgot to mention, cinnamon is also great for your health.
Looking for a not so sweet roll, try these delicious rolls!
Cinnamon Roll Ingredients:
- 1 cup warm milk
- 2 ¼ tsp active yeast
- ½ cup sugar
- 2 eggs
- 1 tsp salt
- 4 cups flour ( I use a high quality, high protein, all-purpose flour)
- ½ cup butter
- 1 cup brown sugar
- 3 tbsp cinnamon
- ⅓ cup softened butter or margarine
Cream Cheese Icing:
- ¼ cup softened cream cheese (4oz)
- ¼ cup butter softened
- ¼ tsp vanilla
- ¾ cup powdered sugar
- 1 dash salt
Step 1: Making the Dough
- Pour warm milk into a large mixing bowl and add 1 tsp. of sugar. *milk should be around 100℉
- Sprinkle the yeast over top of the warm milk and allow it to sit for 10 minutes.
- After 10 minutes, the yeast mixture should be bubbly or foamy.
- Add the eggs, salt, sugar, butter, and 2 cups of the flour and blend into the yeast mixture.
*If using a stand mixer, use the dough hook on low speed while scraping the edges of the bowl to allow all the ingredients to mix in.
- Add the remaining 2 cups of flour and mix until the dough is smooth and forms a ball in the bowl. (about 5 minutes).
- * If you are kneading by hand, knead dough for 10 minutes or until smooth.
- Butter a large mixing bowl, and place the dough in the bowl and roll the dough around the bowl until the dough has a butter coating.
- Using very warm water, soak a tea towel and wring out well.
- Then place the towel over the bowl of dough.
- Place the bowl in a warm spot to rise for 1 hour. The dough should double in size.
*I use the proofing setting on my oven and place the dough inside, or place on the counter in a warm place
when temperatures are cooler it may take the dough longer to rise.
Prepare the Filling:
- Mix the cinnamon with the brown sugar in a small ball.
- spread some flour onto a clean workspace area
- when the dough has doubled in size, place it on your work surface and sprinkle with flour.
- preheat oven to 400 ℉
- roll out the dough into a rectangle about 12″ by 14″ using a rolling pin
- spread 1/3 cup softened butter or margarine across the entire area of the dough.
- sprinkle the dough with the cinnamon sugar mix.
- starting on the long edge, roll the dough and pinch and trim the ends.
- Prepare a 9″ x 13″ baking pan with cooking spray or butter
- Slice cinnamon log roll into 12 slices then place them into the prepared pan, cover with a damp towel. And place in a warm place for rising. for about an hour.
- When rolls are doubled in size, place in preheated oven (400℉)
- bake for 25-30 minutes until they are nice and golden.
Cream Cheese Icing- Now this is simple!
- Mix all ingredients for the icing with a electric mixer until fluffy and smooth.
- Drizzle or spread icing over warm rolls.
[…] Step by Step Guide to Homemade Cinnabon-Style Cinnamon Rolls […]
Just made these!!! tastes incredible and much easier than I thought. I used the quick rise yeast which you’re suppose to just add to dry ingredients and then add everything, but i’ll think i’ll just go with normal active yeast next time like you mentioned, since mine didn’t rise as well. The Icing IS AMAZING! Not too sweet and a perfect glaze. Will Definitely makes these more often in our house!!! 5 Stars!