Ingredients with Measurements:
- 1 package (2 1/4 tsp) active dry yeast
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup warm milk
- 1 egg
- 1 tsp salt
- 4 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve yeast in warm water and let sit for 5 minutes.
2. In a large mixing bowl, combine sugar, melted butter, warm milk, egg, and salt. Add yeast mixture and stir to combine.
3. Gradually add flour, mixing with dough hook attachment until dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Preheat oven to 350°F.
7. In a small bowl, mix together brown sugar, cinnamon, pecans, and raisins.
8. Roll dough out on a floured surface into a large rectangle.
9. Spread softened butter over the dough, leaving a 1-inch border around the edges.
10. Sprinkle the cinnamon sugar mixture over the butter.
11. Roll the dough tightly from the long end and cut into 12 equal pieces.
12. Place the rolls in a greased 9x13 inch baking dish and let rise for 30 minutes.
13. Bake for 25-30 minutes until golden brown.
14. In a small bowl, mix together powdered sugar, vanilla extract, and milk to make the glaze.
15. Brush the glaze over the warm cinnamon rolls and serve.
Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 cinnamon rolls
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 9g
Cholesterol: 55mg
Sodium: 280mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugars: 24g
Protein: 6g
Substitutions for ingredients:
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Pecans can be substituted with walnuts or almonds.
- Raisins can be omitted or substituted with dried cranberries or chopped dates.
Variations:
- Add chopped apples or pears to the cinnamon sugar mixture for a fruity twist.
- Use cream cheese frosting instead of glaze for a richer flavor.
- Add a tablespoon of orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the water for the yeast is warm, but not too hot or it will kill the yeast.
- Letting the dough rise in a warm place will help it to double in size.
- Use dental floss to cut the rolls evenly without squishing them.
- Brushing the glaze over the warm rolls will help it to soak in and make them extra moist.
Storage instructions:
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Microwave leftover cinnamon rolls for 10-15 seconds or warm them in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cinnamon rolls on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with chopped pecans or raisins for added texture and flavor.
Pairings:
Serve with a hot cup of coffee or a glass of cold milk.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad for a balanced breakfast or brunch.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it forms a smooth ball.
- If the rolls are not rising, make sure the yeast is fresh and the dough is in a warm place.
- If the rolls are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces thoroughly before and after handling raw dough.
Food history:
Cinnamon rolls originated in Sweden and were brought to the United States by Swedish immigrants in the 1800s.
Flavor profiles:
Sweet, cinnamon, nutty, buttery
Serving suggestions:
Serve warm for the best flavor and texture.
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