Cinnamon Rolls Recipe
In the bowl of your electric mixer, fitted with the paddle
attachment (can use an electric hand mixer), combine 2 1/4
cups (295 grams) flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter,
sugar, and salt just till warm (about 120 degrees F) (50
degrees C) and the butter is almost melted. Gradually pour
the milk mixture into the flour mixture, with the mixer on low
speed. Add eggs, one at a time, beating well after each
addition. Scrape down the sides of the bowl. Then beat this
mixture on high speed for 3 minutes. Replace the paddle 4 1/2 - 5 cups (590 - 660 grams) all-
attachment with the dough hook (or knead by hand), and purpose flour
knead in as much of the remaining 2 1/4 to 2 3/4 cups (295 -
365 grams) flour until you have a soft dough that is smooth 1 package (1/4 ounce) (7 grams) (2
and elastic (3 to 5 minutes), but not sticky. Shape the dough teaspoons) active dry yeast
into a ball and place in a greased bowl, turning once. Cover
with plastic wrap and let rise in a warm place until almost 1 cup (240 ml) milk
doubled (approximately 1 1/2 - 2 hours). Then gently punch
the dough to release the air and let rest for 10 minutes. 1/3 cup (75 grams) unsalted butter
Meanwhile, make the filling. In a bowl stir together the brown 1/3 cup (66 grams) white sugar
sugar, flour, and cinnamon. Cut in the cold butter with a
pastry blender, or two knives, until the mixture is crumbly. 1/2 teaspoon (2.5 grams) salt
Roll the dough into a 12 inch (30 cm) square. Sprinkle the 3 large eggs
filling evenly over the rolled out dough and top with raisins (if
desired). Lightly brush one end of the dough with a little half- Filling:
and-half or light cream (to seal the edges of the rolls). Roll
the dough to form a log, starting at the end opposite the edge 3/4 cup (160 grams) packed light brown
you brushed with cream. (Do not roll the dough too tightly or sugar
the centers of the rolls will pop up during baking.) Slice the
log into eight equal-sized pieces. Arrange rolls in a greased 1/4 cup (35 grams) all-purpose flour
13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls
loosely with lightly greased plastic wrap, leaving room for
1 tablespoon ground cinnamon
rolls to rise, at room temperature, until almost doubled (about
one hour). (At this point you can refrigerate the Cinnamon
1/2 cup (113 grams) unsalted butter, cold
Rolls overnight (up to 24 hours). Next morning, remove the
(cut into pieces)
rolls from the refrigerator, take off the plastic wrap, and let
stand at room temperature for about 30 minutes.) Break any
surface bubbles with a toothpick. Lightly brush rolls with half- 1/2 cup (120 ml) raisins or currants
and-half or light cream. Bake in a 375 degrees F (190 (optional)
degrees C) oven for 25 to 30 minutes or till light brown, and a
toothpick inserted into one of the buns, comes out clean. Half-and-half (light cream)
Also, if you lightly tap on the top of the buns they should
sound hollow. If necessary, to prevent over-browning, cover Powdered Sugar Glaze: Stir together: 1/2
rolls loosely with foil the last 5 to 10 minutes of baking. cup (60 grams) powdered sugar with 1-2
Remove rolls from oven. Brush again with half-and-half or tablespoons light cream. Make the glaze
light cream. Cool 5 minutes and then invert onto a baking thin enough to drizzle over cinnamon rolls.
rack and re-invert onto a serving plate or platter. Can drizzle
with the Powdered Sugar Glaze. Serve warm or at room Scan for Demonstration
temp. Makes 8 rolls. Video:
