Cinnamon Rolls
No frills, classic cinnamon rolls topped with a simple sweet glaze. Use this basic recipe as the starting point to your cinnamon roll baking journey! Yield: 12 rolls
Servings: 12
Calories: 382kcal
Ingredients
Dough:
- ½ cup warm water, 110℉
- 2 ¼ teaspoon active dry yeast (7 g)
- ¼ cup granulated sugar (50 g)
- ½ cup whole milk , room temp
- 1 large egg
- 1 large yolk
- 1 teaspoon fine sea salt
- 4 cups all-purpose flour (520 g)
- 5 Tablespoon unsalted butter, softened (70 g)
Cinnamon Sugar Filling:
- ⅓ cup unsalted butter (75 g)
- ⅓ cup granulated sugar (70 g)
- ⅓ cup dark brown sugar, packed (70 g)
- 1 Tablespoon ground cinnamon
- ¼ teaspoon fine sea salt
Simple Glaze:
- 1 ½ cup confectioners' sugar (170 g)
- 4 Tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- pinch fine sea salt
Instructions
- Dough: Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining 1/4 cup sugar, milk, egg and yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the hook attachment to mix dough together. Mix on low speed until flour is incorporated. Add another 1 cup of flour. Continue to knead on low speed, adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14 inch rectangle. Spread softened butter over dough.
- Cinnamon Sugar Filling: In a bowl, mix together sugar, brown sugar and cinnamon. Distribute cinnamon sugar filling and gently press into dough. Sprinkle sea salt.
- Roll dough into a tight log, starting at the longest side. Slice the log into 12 equal parts. Lightly grease 9 x 12-inch baking pan. Cover pan with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
- Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool.
- Simple Glaze: In bowl, combine powdered sugar, milk, vanilla, orange zest and sea salt. Mix until smooth. If glaze is too thick, add additional milk 1/2 tablespoon at a time. Spread over warm rolls and serve immediately.
Notes
Storage: Fresh baked rolls can be left at room temperature for 24 hours. Once frosted, it can left at room temperature for 10-12 hours. Store leftovers in an airtight container in the fridge for up to three days.
Reheat: Reheat in the microwave for 20-30 second intervals with a cup of water. The water will prevent the bread from turning gummy. Alternatively, reheat in a toaster over.
Nutrition
Calories: 382kcal, Carbohydrates: 64g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 260mg, Potassium: 96mg, Fiber: 2g, Sugar: 31g, Vitamin A: 374IU, Vitamin C: 0.3mg, Calcium: 45mg, Iron: 2mg