Ingredients with Measurements:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 tsp salt
- 4 1/2 cups all-purpose flour
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 1/2 tbsp ground cinnamon
- 1/2 cup raisins (optional)
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk and yeast. Let sit for 5 minutes until the yeast is foamy.
2. Add sugar, melted butter, eggs, salt, and flour to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 350°F.
6. On a lightly floured surface, roll out the dough into a 16x21 inch rectangle.
7. Spread softened butter over the dough.
8. In a small bowl, mix together brown sugar and cinnamon. Sprinkle the mixture over the buttered dough. Add raisins if desired.
9. Starting with the long side, roll the dough tightly into a log.
10. Cut the log into 12 equal pieces.
11. Place the rolls in a greased 9x13 inch baking dish.
12. Cover the dish with plastic wrap and let the rolls rise for 30 minutes.
13. Remove the plastic wrap and bake the rolls for 25-30 minutes until golden brown.
14. While the rolls are baking, make the glaze by mixing together 1 cup powdered sugar, 1 tsp vanilla extract, and 2-3 tbsp milk.
15. Remove the rolls from the oven and let cool for 5 minutes.
16. Brush the glaze over the warm rolls.
Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 cinnamon rolls
Nutritional information:
Calories: 410
Fat: 12g
Carbohydrates: 70g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Instant yeast can be used instead of active dry yeast.
- Margarine can be used instead of unsalted butter.
- Dark brown sugar can be used instead of light brown sugar.
- Dried cranberries or chopped nuts can be used instead of raisins.
Variations:
- Add chopped nuts or dried fruit to the filling.
- Use a cream cheese frosting instead of a glaze.
- Add a teaspoon of orange zest to the dough for a citrus twist.
Tips and tricks:
- Make sure the milk is warm but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on.
- Use dental floss to cut the rolls evenly.
- To make ahead, prepare the rolls up to the point of baking, cover with plastic wrap, and refrigerate overnight. Let the rolls come to room temperature before baking.
Storage instructions:
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Microwave the cinnamon rolls for 15-20 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.
Garnishes:
Sprinkle chopped nuts or dried fruit over the glaze.
Pairings:
Serve the cinnamon rolls with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt parfait.
Troubleshooting advice:
- If the dough is too sticky, add more flour a tablespoon at a time.
- If the dough is too dry, add more milk a tablespoon at a time.
- If the rolls are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to ensure the rolls are cooked to an internal temperature of 190°F.
Food history:
Cinnamon rolls originated in Sweden and are a popular breakfast pastry in many countries.
Flavor profiles:
Sweet, cinnamon, buttery.
Serving suggestions:
Serve the cinnamon rolls warm with a cup of coffee or tea for breakfast or brunch.
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Taste: Sweet, Spicy, Buttery, Cinnamon, Cinnamon-Y