Cinnamon Rolls

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Ok, so this recipe came from cookingclassy.com and I think it’s our favorite so far. I think it needed a tad bit more butter in the filling, but I like that you roll it short end so that they have lots of swirls and then you cut them super thick (1 1/2 inches) with a serrated knife so they are tall. We added pecans to some of ours, super good.

Cinnamon Rolls {Better than Cinnabon!}


Ingredients
Roll Dough
  • 1/4 cup (60ml) warm water, 110 - 120 degrees
  • 1 Tbsp active dry yeast
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 2 large eggs, at room temperature**
  • 1/2 cup (100g) + 1/2 tsp granulated sugar, divided I did 2/3 cup total for a double batch and it was totally fine
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted I only did 10 Tbs for a double batch and then 1 Tbs of oil
  • 3 1/2 - 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)
Cinnamon Filling
  • 6 Tbsp (85g) unsalted butter, well softened
  • 1 cup (210g) packed light brown sugar We did 2/3 cup total, half white and half brown sugar
  • 2 Tbsp (13g) Saigon cinnamon I put this down to about 1- 1/2 Tbs.
Cream Cheese Icing
  • 1/4 cup (56g) unsalted butter, softened
  • 3 oz. cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (190g) powdered sugar I did 1 cup total

https://www.cookingclassy.com/better-than-cinnabon-cinnamon-rolls/

so, you combine the yeast, water, and sugar. Then, you put the other ingredients in the Bosch, except the full flour amount. Add the yeast once it begins to rise, then start mixing, add flour in until it’s not sticky on the sides (the bottom of the bowl might still be sticky). Then, after 5 minutes or so, you put it in a greased bowl and rise 90 minutes. Then, you roll it out to be 18x20 inches, and spread the butter. combine the sugar and cinnamon and put that one, then roll it up short side to short side. You cut it into 12 rolls that are about 1 1/2 inches thick, put them on a jelly roll pan (plan for 12 rolls), then let them rise another 90 minutes. Bake at 375 for about 18 minutes. Then frost.




Comments

  1. thejohnmfamilyOctober 29, 2020 at 7:52 PM

    For a double batch, I did 1/2 cup of sugar in the dough and then 8 T. butter and 3 T. oil. Don't underbake these because they are so thick, so rotate the pans if they start getting too brown. You need double the frosting for a full batch, and 1/2 cup of powdered sugar in a double batch works great (I did 1/3 cup tonight, and even that was fine). For the rolls, we did 1/4 cup of each type of sugar for each batch and that was also fine.

    ReplyDelete
  2. thejohnmfamilyApril 12, 2021 at 12:54 PM

    I would adjust the frosting so it's more cream cheese and less better, probably 3:1 ratio

    ReplyDelete
  3. thejohnmfamilyOctober 13, 2021 at 6:12 PM

    I did 3 T of each type of sugar in the rolls

    ReplyDelete
  4. thejohnmfamilyNovember 22, 2021 at 8:15 PM

    I did half butter and half oil today, and 1/3 cup of sugar in the dough for a double batch is just fine.

    ReplyDelete
  5. thejohnmfamilyJanuary 13, 2024 at 7:03 PM

    They were as good as they've ever been tonight. I used all purpose flour, a full cube of butter in the filling, and for the frosting for a double batch I did 6 T of butter for one block of cream cheese and 1/2 cup powdered sugar.

    ReplyDelete

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