These cinnamon rolls are rich. Gooey, heavy, and rich. But isn’t that exactly how a cinnamon roll should be? Here’s to excessive breakfast pastries, not getting off the couch for a few hours, and living richly, if only for a morning.
Cinnamon Roll Dough
- 2.5 tsp active dry yeast
- 1/2 cup warm water
- 1/3 cup sugar plus 1 Tbs
- 1/2 cup warm milk
- 1/3 cup butter
- 1 tsp salt
- 1 egg
- 3.5 cups flour, perhaps more
Cinnamon Roll Filling
- 1/2 cup butter (soft)
- 1 cup brown sugar
- 3 Tbs cinnamon
Not So Optional Glaze
- 1/3 cup melted butter
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 3-6 Tbs hot water, depending on thickness desired
1. Place 1 Tbs of sugar and yeast together in a small bowl. Add warm water and let rest.
2. In large bowl, whisk milk, eggs and melted butter together until uniform. Add the rest of the sugar and salt and continue whisking.
3. Once the yeast mixture has become bubbly and active, add it to the other wet ingredients and stir to combine.
4. Add flour, 1 cup at a time, to the wet ingredients, and stir until dough becomes slightly stiff. It should still be sticky when you turn it out onto a floured surface and knead for 5-10 minutes or until a cohesive dough ball has formed and the dough springs back lightly when pressed. Set dough aside in warm, dry place to rise for 1.5 hours.
5. While dough is rising, prepare the filling by mixing the sugar and cinnamon together in a bowl. Hopefully by now your butter for the filling has been sitting out long enough to be room temperature – still solid but completely soft and spreadable. If not, you can cut the butter into small pieces (so that they will reach room temperature faster) and let them sit out while the dough rises. You can also, at this time, prepare the not so optional glaze by whisking melted butter, powdered sugar, vanilla extract and hot water together until a glaze forms. You can thicken the glaze with more powdered sugar, or thin it out with more hot water.
5. Once dough has risen, preheat the oven to 350 degrees. Turn the dough out onto a well floured surface and roll it into a large rectangle, about 15×20 inches. Use a pastry brush or rubber spatula to spread the soft butter all the way across the dough then sprinkle generously with cinnamon sugar.
6. Roll the dough from the side closest to you up to meet the other end. Press the ends together to seal the log of dough and cut into 15 or so (depending on how large you want each roll to be) segments, being careful not to “saw” into the dough with the knife.
7. Arrange rolls swirl side up about 1/2 inch apart on a parchment lined baking sheet or, do as I did and bake individual cinnamon rolls in cupcake tins. Both methods require baking at 350 degrees for 25-35 minutes. Rolls will be done when they smell irresistible and have become golden brown in color.
8. Drizzle with glaze, and live richly.