Cinnamon Rolls

It’s finally time. Cinnamon rollllllls. These are one of favorite things to make and I feel like I’ve been holding out on you all. I’ve shared all of my bread baking tips so now it’s time to get these rolling. (AND I worked a food pun in? Now I’m excited.)

This recipe is really easy and straightforward, you just need to plan a little in advance and you’ll have the most delicious custom rolls, warm on your counter for the best breakfast. Okay, that might be an exaggeration but they are pretty freaking good. And the best part is that you can add in whatever you want. I literally mean whatever. I’ve added in anything from jams to chocolate chips and even some Oreo cream cheese. Don’t be shy. (If you’re looking for some good Oreo filling, check out my recipe I used for my Homemade Pop Tarts.) Although my all-time fav is almond raspberry: add in some almond extract in your dough and icing and spread some jam down with the cinnamon and you’re set.

For those of you who haven’t really worked with yeast doughs before, don’t stress. Last week I created a post just for this reason. It’s full of tips and tricks to make your first round of bread baking a little smoother. You’re going to make mistakes along the way – I still do. Read through my post, review the recipe, have patience, and you’ll be just fine.

One of the biggest tips I can give you is to listen to your dough. It’s a living thing, so be gentle with it. Kneading your dough for the proper amount of time can make all the difference. That’ll allow all the gluten to stretch properly and give you a nice springy dough. I generally let my dough sit out on the counter overnight to rise. However, if it’s warm outside or in a particular room in your house, feel free to let it sit there until it has doubled in size.

Hopefully you have the confidence to give these a shot! You all should… you’ve followed me this far so let’s hope you have a little trust in me. Be creative, fill your bellies, and have fun. Happy baking!

Remember – Stay Hungry


Print Recipe
Cinnamon Rolls
Prep Time 50 Minutes
Cook Time 20 Minutes
Passive Time 3-10 Hours
Servings
Rolls
Ingredients
Dough
Cinnamon Sugar Filling
Icing
Prep Time 50 Minutes
Cook Time 20 Minutes
Passive Time 3-10 Hours
Servings
Rolls
Ingredients
Dough
Cinnamon Sugar Filling
Icing
Instructions
Dough
  1. Melt the butter. Mix in the sugar, salt, water, and milk.
  2. Sprinkle the yeast over the liquid mixture and let sit two minutes. Whisk until foamy.
  3. Beat the egg and add into liquid mixture.
  4. Pour the liquids into the flour mixture.
  5. Mix on medium until dough or one consistency or begin folding in bowl with a spatula until it becomes difficult.
  6. Remove the dough from the bowl and begin to knead on a lightly floured surface for roughly 10-15 minutes. The dough should be springy and smooth.
  7. Place the dough in a greased bowl. Cover in plastic wrap and set in a warm place to rise until it has doubled in size.
  8. Remove from bowl and place on a lightly floured surface. Roll the dough out to about 2 times as long as it is tall. Around 16”x 8”. The dough should be about a ¼” thick.
  9. Pour on the melted butter, spreading evenly. Sprinkle and spread the cinnamon sugar filling to completely cover the dough.
  10. Begin rolling the dough with the side closest to you. Be sure to lift as your rolling as to avoid pushing out all of the filling as you roll. Once finished, cut the log into equal pieces, between 6 and 8, not including the ends.
  11. Place in a greased pie pan, dish, or cast iron skillet. Cover rolls with a towel and let sit for 30 minutes to one hour.
  12. Bake in a 375 degree oven until golden brown, 18-20 minutes.
Icing
  1. Mix all ingredients together, adjusting with the milk until your desired consistency is reached.
  2. Once rolls are cool, pour icing over top.
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