Recipe: Cinnamon Rolls

Cooking / Eating In

Ah, the scrumptious cinnamon roll.  The roll is available in mall kiosks and pressurized Pillsbury cans alike; however, there’s nothing quite like a freshly baked cinna-roll, made from scratch.   Using this basic recipe from Paula “butter is better” Deen and this frosting recipe from Alton Brown, I whipped up a batch.  Keen to try? Keep reading.

You will need:

Note: You can see my deviations from the recipe in italics

Dough
1/4-oz package yeast
1/2 cup warm water
1/2 cup scalded milk  (I used cream.  Oh my, have I out-Paula’d Paula??)
1/4 cup sugar
1/3 cup butter or shortening  (I used butter)
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour  (I ended up using 3.5 cups)

Filling
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan  (I used 1/2 a cup of brown sugar, and 1/4 cup white)
2 tbsp ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional  (I used a sprinkling of pecans, but this can easily be omitted for allergies or preference)

Icing
2.5 oz cream cheese, softened (approx. 1/4 cup)
3 tbsp  milk
5.5 oz powdered sugar (approx. 1.5 cups)

1. Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside.

2. Scald the milk.
Paula doesn’t go into details here, but basically heat the milk (or in my case, cream) over low heat, stirring constantly, until bubbles form.  Scalding milk basically is a thing of the past, when it was done to kill bacteria.  These days, it’s largely unnecessary, but I believe it makes bread a little squishier. So I do it. 🙂

3. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

 

 

4. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. I feel like one of those cooking shows, where they put a raw turkey in the oven and pull out a fully done turkey from the other oven.  Here’s the dough before:

And SHAZAM! Here’s the dough after rising.  It’s aliiiive!

5. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
I didn’t punch too hard (more like a light tap), because I wanted the dough to retain some fluffiness.

6. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.

7. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

 

8. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Once again, before:

AFTER!!!

8. Bake for about 30 minutes or until nicely browned.

Meanwhile, make the glaze:

9. Whisk the cream cheese until creamy. Add the milk and whisk until combined. Sift the powdered sugar, and whisk until smooth.

10. Spread icing over rolls and serve immediately!

 

This recipe is a bit time consuming due to the two dough rises, but the hands-on steps are actually quite simple.  I made this to bring to work, so I prepared the recipe up through the second rise, and popped them in the oven in the morning.  These would be great for a lazy Sunday morning!   Try it and let me know how it turns out!

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32 Comments

  • Reply
    e.louise
    November 9, 2010 at 2:28 pm

    Mmmm. Those look so delicious! Definitely a recipe I'm going to bookmark and save for an upcoming weekend 🙂 Thanks for sharing!

  • Reply
    Ren- Lady Of The Arts
    November 9, 2010 at 2:30 pm

    I have been craving these- must be all those scented candles in the shops these days- when I make it I will forsure take photos!
    Thanks for the inspirational nudge!

  • Reply
    Bicoastal Bride
    November 9, 2010 at 2:35 pm

    Yum! Thanks for sharing the recipe. This sounds delicious!

  • Reply
    PartyPlannerGal
    November 9, 2010 at 2:49 pm

    Oh, yummers! My husband loves cinnamon buns, so it's all we can do to resist Cinnabon when we're at the airport or the mall. I may have to make these for him as a special treat, maybe the morning after Thanksgiving. Thanks for the recipe!

  • Reply
    lobster
    November 9, 2010 at 2:49 pm

    I'm going to try this! I've never made anything with yeast before b/c it scares me (a lot of things do). Scalding the milk is supposed to break down proteins or something to make the dough / baked good better (fluffy? chewy? bouncy? I can't remember).

  • Reply
    Tiffany
    November 9, 2010 at 2:57 pm

    Oh yumm!!! Definitely making these soon!

  • Reply
    THE ALTERNATIVE WIFE
    November 9, 2010 at 2:58 pm

    YUM!!! Definitely going to give this a shot. Thanks for the recipe, dear. Have a happy Tuesday!

  • Reply
    lavenderpug
    November 9, 2010 at 3:35 pm

    oh my so yummy! i love all your fun tools as well.

  • Reply
    N
    November 9, 2010 at 4:28 pm

    mm this brings me back to the highschool days when I used to work at the mall and ate one of these from Cinnabon on my breaks.

  • Reply
    Charlie @ SweetSaltySpicy
    November 9, 2010 at 6:56 pm

    Your cinnamon rolls look delicious!

  • Reply
    Newport Nuptials
    November 9, 2010 at 7:16 pm

    I've been craving cinamon rolls this week, since miss CB started on weddingbee. I've never tried homemade ones, I'll have to try it out! 🙂

  • Reply
    M and C
    November 9, 2010 at 9:04 pm

    These look amazing. I'm collecting breakfast ideas for my in-laws Christmas visit. I think this one goes on the list.

  • Reply
    Jessica
    November 9, 2010 at 9:32 pm

    Paula is my idol. I love that you did the cream cheese icing on top!

    I never knew the reason behind scalding the milk, hmm.

  • Reply
    Ali @ His Birdie's Nest
    November 10, 2010 at 12:00 am

    That first photo is perfect! and those look delish, I'm off to find a way to make them gluten free 🙂

  • Reply
    D. Marie
    November 10, 2010 at 4:12 am

    OH MY!!! Homemade…those are the best kinds of desserts! These would be fun to make with my stepdaughters…and a great treat for the holidays! Thanks for sharing. 🙂

  • Reply
    Mo
    November 10, 2010 at 7:08 am

    OM NOM NOM NOM NOM.
    😀

  • Reply
    Sandy
    November 10, 2010 at 10:56 am

    quite divine, i love cinnamon buns!

  • Reply
    oda
    November 10, 2010 at 7:08 pm

    looks yummy! i've gotta try this recipe when i have some free time.

  • Reply
    Ghenet
    November 11, 2010 at 2:05 pm

    Looks and sounds SO good!

  • Reply
    Rich
    November 11, 2010 at 2:13 pm

    Freshly baked cinnamon rolls. I had coffee for breakfast and you're going to show me those pictures?? Sigh … Those do look outstanding.

  • Reply
    yumyuminthetum
    November 16, 2010 at 2:26 pm

    So funny – I wanted to make Paula Deen's cinnamon rolls Christmas morning, but was planning to use a cream cheese icing on top. This is perfect!!

  • Reply
    Tiffany
    November 18, 2010 at 4:48 pm

    Made your amazing cinnamon rolls and wrote a blog about it!

    http://makesmeblush.blogspot.com/2010/11/big-apple-cinnamon-roll-with-salted.html

    They are amazing!

  • Reply
    Jessica
    December 24, 2010 at 9:15 pm

    Extra icing on mine please! Mmm.

  • Reply
    Gloria
    March 25, 2011 at 2:01 pm

    Love your cinnamon rolls I have to do soon!!

  • Reply
    Rachel
    August 10, 2011 at 8:28 pm

    Yummm, I love cinnamon rolls! You have lucky work-mates!

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Thanksgiving Recipe Round-Up!
    November 23, 2011 at 8:20 am

    […] the Macy’s Thanksgiving Day Parade wouldn’t be complete without some piping hot cinnamon rolls – heavy on the cream cheese frosting, […]

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