Rolling in Sweetness: A Journey Through Cinnamon Roll Production

Ingredients

For the dough:

• 1 cup (240 ml) warm milk (about 110°F/43°C)

• 1/2 cup (120 g) granulated sugar

• 2 1/4 teaspoons active dry yeast (or 1 packet)

• 1/2 cup (115 g) unsalted butter, melted

• 1 teaspoon salt

• 2 large eggs

• 4 cups (480 g) all-purpose flour, plus extra for dusting

• 1/2 teaspoon vanilla extract

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For the filling:

• 1/2 cup (115 g) unsalted butter, softened

• 3/4 cup (150 g) packed brown sugar

• 2 tablespoons ground cinnamon

• 1/2 teaspoon salt

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For the icing:

• 2 cups (250 g) powdered sugar

• 2 tablespoons milk (or heavy cream for a richer taste)

• 1/2 teaspoon vanilla extract

• Pinch of salt (optional)

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Instructions

Step 1: Prepare the dough

1. Activate the yeast:

   • In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy and bubbly.

2. Mix the dough:

   • In a large mixing bowl, combine the melted butter, salt, eggs, and vanilla extract.

   • Once the yeast mixture is ready, pour it into the bowl with the butter and egg mixture.

   • Gradually add the flour, 1 cup at a time, mixing after each addition until a soft dough forms. You may need to adjust the amount of flour slightly, depending on the humidity and the flour brand.

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3. Knead the dough:

   • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for about 4-5 minutes.

4. Let it rise:

   • Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.

   • Let the dough rise in a warm place until it has doubled in size

Step 2: Prepare the filling

1. Make the cinnamon-sugar filling:

   • In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt until smooth and well-combined.

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Step 3: Assemble the rolls

1. Roll out the dough:

   • Once the dough has risen, punch it down to release the air.

   • Roll the dough out on a floured surface into a rectangle that is about 16×24 inches (40×60 cm).

2. Spread the filling:

   • Evenly spread the cinnamon-sugar butter mixture over the dough, leaving about 1 inch (2.5 cm) along the edges without filling.

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3. Roll it up:

   • Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.

4. Cut the rolls:

   • Using a sharp knife or dental floss, cut the dough into 12 even rolls (for larger rolls) or 15-16 rolls (for smaller ones). If you’re using dental floss, slide it under the roll, cross the ends over the top, and pull to cut without squishing the dough.

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Step 4: Second rise

1. Arrange the rolls:

   • Grease a 9×13-inch (23×33 cm) baking dish with butter or spray it with non-stick cooking spray.

   • Place the cut rolls in the dish, leaving a bit of space between them. Cover with a clean towel or plastic wrap.

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2. Let the rolls rise again:

   • Allow the rolls to rise for about 30-45 minutes, or until they’ve puffed up and nearly doubled in size.

Step 5: Bake the rolls

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).

2. Bake:

   • Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown and cooked through. If you press lightly on a roll, it should spring back.

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Step 6: Prepare the icing

1. Make the icing:

   • In a medium bowl, whisk together the powdered sugar, milk (or heavy cream), vanilla extract, and a pinch of salt (if desired). Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.

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Step 7: Ice the rolls

1. Top with icing:

   • Once the cinnamon rolls are out of the oven and slightly cooled (about 5-10 minutes), spread the icing generously over the top while they are still warm.

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HELP TIPS:

• Dough texture: If the dough feels too sticky, you can add a little more flour, but be careful not to add too much, as that can make the rolls dense.

• Make ahead: You can make the dough ahead of time. After assembling the rolls and placing them in the baking dish, cover and refrigerate them overnight. The next morning, let them sit at room temperature for about 30 minutes before baking.

• Freezing: You can freeze the unbaked cinnamon rolls. Just assemble and cut the rolls, then freeze them on a baking sheet before transferring them to a freezer bag. When you’re ready to bake, let them thaw and rise for about 30 minutes, then bake as usual.

Enjoy your delicious homemade cinnamon rolls!