Are you looking for a simple, inexpensive, and tasty recipe that requires you to use cinnamon? Well, Here you have it. Our cinnamon rolls recipe will knock you off your feet. The ingredients are easy to source, and the results will have you wanting more. It is unbelievably pleasing to the taste buds and easy to prepare. How cool is that?
Cinnamon Rolls Made Simple
Are you a novice in baking? Don’t know where to begin when making these delectable cinnamon rolls? You have nothing to worry about, they’re quite simple to make, and once you follow my instructions, you’ll be called the new chef in town. The most challenging part of this recipe is prepping the ingredients, and that’s pretty easy if you ask me.
What I like About The recipe
I like this recipe because of the mouthwatering cinnamon taste and aroma of the rolls when it is complete. The steps appear to be lengthy, but it is not necessarily a complicated recipe. It will be worth the time you will spend making this succulent dish.
How To Serve
My favorite thing about the cinnamon rolls is that I can eat them any time of day. It is perfect for breakfast, lunch, dessert, and anytime you choose to dig in. Wow, delicious and great whenever. You might want to have a cool drink that is not too sweet, though. The cinnamon roll is best when served warm.
Our old-fashioned cinnamon rolls recipe yields eight servings. This amount is excellent for a small brunch or dinner. It can also do for a small party as a snack or dessert. If you need more than that amount, you can always add more to the recipes depending on the guest count.
• Mixing bowl – a large bowl is used to combine the dry ingredients.
• Wooden spoon – Used to mix the ingredients.
• Saucepan – Used to heat the milk.
• Electric mixer – Used to combine ingredients.
• Rubber spatula – this is used to scrape the batter from the sides of the mixer.
• Cutting board – You can use this or a silicone mat for kneading and folding the dough on.
• Rolling pin – Used this to roll the dough.
Type of Main Ingredient Used
The main ingredient used in this recipe is cinnamon. We recommend cinnamon powder or ground cinnamon. Whichever you decide to use, there will be no loss in flavor or texture as both cinnamon types will yield the same result.
What can I use instead of cooking spray?
Cooking spray is usually used to grease your pan for baking and is very quick to use and convenient. But if you do not have any, you can grease your pan with either margarine, butter, or vegetable oil.
• Flour– I used all-purpose flour for this recipe.
• Sugar– Granulated sugar is in the dough, glaze, and filling.
• Salt – This is to be incorporated in the dough mixture to enhance flavor.
• Yeast – Use regular or fast-acting dry yeast as leavening in the dough mixture.
• Milk– Adds flavor and structure to the dough mixture and glaze.
• Butter– I used room temperature butter in the dough, filling, and glaze.
• Egg – I only used one large egg for the dough mixture.
• Cinnamon – This is used as a spice in the filling mixture for flavor.
• Raisins – Incorporated into the filling mixture, chopped nuts can also work as an alternative. Optional.
• Vanilla – Used in the glaze to enhance the flavor.
• Maple Extract – Adds flavor to glaze.
1. Mix 2 cups flour, salt, yeast, and 1/3 cup of the granulated sugar in a large bowl with a wooden spoon until well combined.
2. Place the milk in a saucepan over medium heat until it’s between 120°F-130°F. Combine the warm milk, egg, and ¼ cup butter with the flour mixture using an electric mixer at low speed for about a minute. Stop to scrape the sides as needed.
3. Beat on medium speed for another minute, then Using a wooden spoon, stir in the remaining flour a little at a time until the dough leaves the side of the bowl and is slightly tacky.
4. Lightly sprinkle a cutting board or clean counter and place the dough on it. Knead the dough by folding it inwards then pushing the dough forward with the heel of your hands. Do this for 5 minutes while sprinkling flour to prevent the dough from getting sticky.
5. Grease a large bowl and place the dough in it. Cover the bowl with a plastic wrap loosely. Allow it to rise in a warm place for 1 hour and 30 minutes or until the becomes twice its original size.
6.Mix the cinnamon and ½ cup sugar in a small bowl and set the mixture aside—grease a 13×9 inch baking pan and lightly flour a cutting board or surface.
7. Gently punch in the dough to flatten it, remove it from the bowl and place it on the floured board or surface.
8. Using a rolling pin, flatten the dough into a 15×10 inch rectangle and spread ¼ cup butter over it. Sprinkle an even layer of the cinnamon-sugar mixture, nuts, and raisins onto the butter layer.
9. Roll up the dough, starting at a 15-inch side, then pinch the dough’s edge into the roll to seal. Stretch and shape the dough into an even 15-inch roll.
10. Using a sharp serrated knife, cut the roll into 15 slices (1 inch per piece), then place onto the prepared pan.
11. Loosely cover the pan with cling wrap and allow it to rise in a warm place for about half an hour until it has doubled in size.
12. Unwrap and transfer the rolls to the middle of the rack oven and bake for 30 minutes at 350 degrees F, or until golden brown.
13. Remove rolls from pan and place right side up on a cooling rack to cool for 5 minutes.
14. Combine the glaze ingredients in a small bowl until smooth and thin enough to pour.
15. Using a spoon, drizzle the glaze over the warm rolls back and forth, making a line pattern on the surface.
Punch The Dough
This step is an essential one as I’ve done this to remove some of the yeast’s gas bubbles during fermentation and give a finer grain. When we punch the dough, we can also redistribute the yeast and moisture to aid the rise during the next fermentation.
What can I use instead of a rolling pin?
In this recipe, I used the rolling pin to flatten the dough. You can also use your hand or the sides of a wine bottle. The wine bottle, in particular, is an excellent substitute for the rolling pin; it is just as effective.
How to store?
After you have baked your very own delicious cinnamon rolls, you can place them on a plate or in a container and cover them tightly with plastic wrap or foil—store at room temperature for 2-3 days. If you don’t plan on eating them right away, which is highly unlikely, you can freeze them for months at a time.
Cinnamon lovers, it is your time to shine. These rolls are fluffy, soft and the glaze makes it even better. This recipe will change your whole perspective of cinnamon rolls; it will blow your mind. Put it on your to-do list and be prepared to fall in love.
- 1/3 cup granulated sugar
- 4 cups all-purpose flour
- 4 1/2 teaspoon yeast
- 1 teaspoon salt
- 1/4 cup butter
- 1 cup milk
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup chopped nuts
- 1/2 cup raisins
- 1/4 cup butter
- 2 teaspoon ground cinnamon
- 2 teaspoon butter or margarine
- 2 cups powdered sugar
- 2-3 tablespoon milk
- 1 teaspoon maple extract
- 1 teaspoon vanilla
- Stir 2 cups flour, salt, yeast, and 1/3 cup of the granulated sugar in a large mixing bowl with a wooden spoon. Mix well.
- In a small saucepan, heat the milk over a medium flame until an instant thermometer reads 120°F to 130°F. Add the warm milk, egg, and ¼ cup butter to the dry ingredients.
- Use an electric mixer on low speed, beat the ingredients for 1 minute and until combined, then beat once more on medium speed for another minute.
- Stir in some of the remaining flour until the mixture becomes a sticky dough, then lightly sprinkle a cutting board with flour and place the dough on top.
- Knead the dough by folding it towards yourself then with the heel of your hands, push the dough away from you. Repeat for this process for 5 minutes while sprinkling more flour if the dough gets too sticky.
- Place the dough in a large, greased bowl, cover loosely with a plastic wrap, and allow it to rise in a warm place for 1 hour and 30 minutes, or until it has doubled its former size.
- In a small bowl, mix cinnamon and ½ cup sugar; set aside. Grease a 13x9 inch pan and lightly flour the cutting board once again.
- Gently press your fist into the dough to release the excess gases. Pull the dough away from the sides of the bowl and place it onto floured board.
- Flatten the dough into a 15x10 rectangle and use a knife to spread an even layer of butter on the surface of the dough, then sprinkle the filling ingredients on top.
- Starting from the widest side, roll the dough tightly, pinch, and roll the ends to seal. Use a sharp knife to cut the roll into 15 one-inch slices, then place them into the greased baking pan.
- Cover the baking pan with plastic wrap and allow it to sit for 30 more minutes or until double the original size.
- Remove the plastic and bake the rolls on the center rack until golden brown and firm to the touch in the center. Transfer the baked rolls to a wire rack to cool for 5 minutes.
- Mix all the glaze ingredients in a bowl until smooth and pourable. Drizzle the glaze on top of the freshly baked cinnamon rolls with a spoon. Enjoy.