These cinnamon rolls are wonderful and easy to make! The best part about making this cinnamon roll recipe is that the dough can be mixed, and the rolls filled and shaped, the night before. When you awake in the morning, just bake! So easy to make and so rewarding!
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
- 3/8 cup milk (heated approximately 1 minute in microwave)
- 3/8 cup warm water (110 degrees F.)
- 4 tablespoons butter, room temperature
- 1 egg, room temperature
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 3 cups bread flour or unbleached all-purpose flour
- 3 tablespoons vital wheat gluten (optional)*
- 3 teaspoons instant active dry yeast
- 1 tablespoon butter, melted or softened
- 2 tablespoons granulated sugar
- 2 tablespoons firmly-packed brown sugar
- 1 tablespoon cinnamon, ground
- 1/2 cup raisins (optional)
- 2 cups powdered sugar (confectioners' sugar)
- 2 teaspoons pure vanilla extract
- 4 tablespoons hot water
Prepare the bread according to your choice of techniques below.
Bread Machine Instructions:
Add all the ingredients except cornmeal in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients except the cornmeal. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush the softened butter over the top of the dough with a rubber spatula or a pastry. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them slightly.
NOTE: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Brunch & Breakfast Cinnamon Rolls