Best Cinnamon Rolls Recipe

Best Cinnamon Rolls Recipe

Prep Time: 3 10

Cook Time: 25

Servings:

Calories: 570kcal

Author: Maureen Abood

For feasts of every sort, I turn to my fluffy, soft cinnamon roll recipe. The glaze is simply divine, with the gentle flavor of rose and orange blossom (or substitute with vanilla). The recipe is so do-able, in a quantity that’s manageable and expandable. And also easy to make-ahead (see notes!).

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Ingredients

For the dough:

2 teaspoons instant yeast
1/4 cup water warm, 105° to 110° F
1/4 cup granulated sugar
1/2 cup whole milk plain yogurt room temperature
1 teaspoon salt
4 tablespoons butter very softened
2 large eggs room temperature
3 cups bread flour
1 teaspoon oil any type, to coat the bowl and dough

For the filling:

1 cup light brown sugar
1 teasoon ground cinnamon
3 tablespoons butter melted

For the glaze:

2 cups confectioners' sugar
1/4 teaspoon rose water
1/4 teaspoon orange blossom water

Instructions

In a large mixing bowl, combine the yeast, water, granulated sugar, yogurt, salt, butter, and eggs. Whisk to mix thoroughly.
Add 1 cup of the bread flour and stir with a wooden spoon. Add the remaining 1 1/2 cups of bread flour and stir to make a shaggy mass. Dust the counter with some of the remaining 1/2 cup flour. Turn the dough out onto the counter and dust with more of the remaining flour. Knead to form a ball, adding more flour as needed just until smooth. Allow the dough to rest 10 minutes, then knead for 5 minutes to create a smooth, soft dough ball.
Clean out the mixing bowl just used and brush all over with the teaspoon of oil. Add the dough and coat entirely with oil by flipping the ball around the bowl. Cover with plastic wrap and a towel and set aside to rise until doubled in bulk, about 1-2 hours.
Make the filling. In a small bowl stir the brown sugar and cinnamon.
Roll out the risen dough on a lightly floured work surface to a 10"x20" rectangle. Brush with the melted butter and sprinkle evenly with the brown sugar-cinnamon mixture. Starting with the short side, roll the rectangle into a log. Pinch the open ends together to seal.
Use a large, sharp knife to cut the log into six equal pieces (make five cuts). Press down with the knife rather than sawing.
Place each piece swirl-side-up several inches apart in the prepared baking pan. Make the pieces even and round by shaping them here and there where needed. Cover loosely and set aside to rise until puffy and large, about 1-2 hours.
Heat the oven to 350° F. Once they have risen, bake the rolls for 25-30 minutes, until golden with an internal temperature of 200° F (take the temp the same way you would a piece of meat). If the center of the rolls pops up higher than you'd like, simply pat them down gently with a flat metal spatula during baking.
Mix the glaze in a small bowl by whisking the confectioners’ sugar, flower waters, and a touch of water. The glaze should drizzle slowly from the spoon.
Allow the rolls to cool for 10 minutes, then pour the glaze evenly over each roll. Serve immediately.

Video

Notes

Make-Ahead:

Make the rolls all the way to just before the first rise. Cover and refrigerate overnight. In the morning, early!, bring the rolls to room temperature, which also allows them to continue to rise. This takes a couple of hours. Then proceed with baking and glazing.

Cream Cheese Frosting:

To use cream cheese frosting instead of the glaze, in a medium bowl, beat together 8 oz. softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream or milk until smooth and creamy. Adjust the consistency and sweetness by adding more confectioners' sugar or heavy cream (or milk) as needed until it reaches your desired thickness. Spread on the rolls generously after they cool for 5 minutes.

Nutrition