Baked Goods > Sweet Treats > Yeast Doughs

Cinnamon Rolls with Yeast Dough Recipe

Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup unsalted butter, melted
- 1 cup warm milk
- 2 large eggs
- 1 tsp vanilla extract

For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon

For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk

Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush

Step-by-step instructions:

Dough:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together melted butter, warm milk, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix with the dough hook attachment until a smooth dough forms.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.

Filling:
1. In a small bowl, mix together softened butter, brown sugar, and cinnamon until well combined.
2. Set aside.

Assembly:
1. Preheat the oven to 350°F.
2. On a floured surface, roll out the dough into a large rectangle.
3. Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
4. Starting from the long side, tightly roll the dough into a log.
5. Cut the log into 12 equal pieces.
6. Place the rolls in a greased 9x13 inch baking dish.
7. Cover the dish with a damp towel and let the rolls rise in a warm place for 30 minutes.
8. Brush the rolls with melted butter.
9. Bake for 25-30 minutes or until golden brown.

Frosting:
1. In a medium bowl, beat together cream cheese and butter until smooth.
2. Add powdered sugar, vanilla extract, and milk, and beat until well combined.
3. Spread the frosting over the warm cinnamon rolls.


Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
12 cinnamon rolls

Nutritional information:
Calories: 458
Fat: 19g
Carbohydrates: 66g
Protein: 7g
Sodium: 327mg
Sugar: 37g

Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Active dry yeast can be substituted with instant yeast.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
- Milk can be substituted with almond milk or soy milk.
- Cream cheese can be substituted with mascarpone cheese or Greek yogurt.

Variations:
- Add chopped nuts, such as pecans or walnuts, to the filling.
- Add raisins or dried cranberries to the filling.
- Add chopped apples or pears to the filling.
- Add a pinch of nutmeg or cardamom to the filling.
- Use maple syrup instead of brown sugar for the filling.
- Make a glaze instead of frosting by mixing powdered sugar and milk until desired consistency is reached.

Tips and tricks:
- Make sure the milk is warm, but not hot, to activate the yeast.
- Let the dough rise in a warm place, such as an oven with the light on or on top of a warm stove.
- Use dental floss to cut the rolls evenly.
- To make ahead, prepare the rolls and let them rise in the fridge overnight. Bake in the morning.

Storage instructions:
Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Microwave the cinnamon rolls for 10-15 seconds or until warm. Alternatively, reheat 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 drizzle of caramel sauce.

Garnishes:
Sprinkle chopped nuts or dried fruit on top of the frosting.

Pairings:
Serve the cinnamon rolls with a cup of coffee or hot chocolate.

Suggested side dishes:
Fresh fruit salad or scrambled eggs.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until desired consistency is reached.
- If the dough is too sticky, add a tablespoon of flour at a time until desired consistency is reached.
- If the rolls are not rising, make sure the yeast is not expired and the dough is in a warm place.

Food safety advice:
Make sure to wash hands and surfaces thoroughly when working with raw dough.

Food history:
Cinnamon rolls originated in Sweden in the 1920s and have since become a popular breakfast pastry in many countries.

Flavor profiles:
Sweet, cinnamon, buttery, creamy.

Serving suggestions:
Serve the cinnamon rolls warm with a generous amount of frosting.

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Region: Swedish

Taste: Sweet, Buttery, Cinnamon, Yeasty, Cinnamon-Y