Bakery Fresh Cinnamon Rolls
Cinnamon rolls are a staple in my world. I love the smell of cinnamon in baked goods and in cooking. They’re fantastic for breakfast, brunch, or a fantastic snack! And with chili 😉 I know that sounds a bit weird, but trust me you have to try it at least once!
I start baking by preheating my oven. This helps warm up the kitchen to provide a good environment for breads to rise. Feel free to do this after the first rise.
In a large bowl, crumble the yeast into the flour until well incorporated. Mix in the sugar and salt.
Add egg, milk, melted butter, and half the water to dry ingredients. Add in remaining water as needed until dough is moist and a bit sticky.
Turn dough onto work surface and knead until smooth and elastic. The dough will stick to your hands and work surface while kneading, but will come together without addition of extra flour. Addition of too much flour can cause the dough to become tough when baked.
Allow dough to rest in a covered bowl for about 1 hour or until doubled in size.
Press fist into the center of the risen dough to release air then turn dough out onto floured surface. Roll the dough into a rectangle.
Spread room temperature butter on the entire surface of the rolled out dough. Then sprinkle brown sugar and cinnamon over the butter. The sugar should start to dissolve a bit into the butter.
Roll the dough from the long ends of the rectangle, using a spatula or bread scraper to help it along if it sticks. Set the rolled dough on its seam.
Cut the dough into approximately 1 inch/2.5 cm thick pieces and place in a 9 x 13 buttered pan.
Place pan in a draft-free place and allow to rise for 30 – 45 minutes. Bake at 375º F/ 190º C for 25 minutes, until golden brown. Allow to cool completely before frosting.
For the frosting, cream together room-temperature cream cheese and butter. Add in vanilla then powdered sugar in small increments to avoid puffs of sugar coming out of the bowl.
I’ve had many mini winter scenes on my counter from adding too much at a time.
Bakery Fresh Cinnamon Rolls
Course: BrunchCuisine: American8
servings1
hour30
minutes25
minutesIngredients
- Dough
18 oz/ 510gm/ 3 3/4 – 3 7/8 cups Flour
0.34 oz/ 9.57 gm/ 3/4 T Yeast
2 oz/ 57 gm/ 1/4 C Sugar
2.49 oz/ 2.5 gm/ 1/2 tsp Salt
1 Egg
2.75 fl oz/ 81ml/ 1/3 C Milk
2 oz/ 56.8 gm/ 4 T Butter (Melted)
6 fl oz/ 177 ml/ 2/3 C Water
- Filling
1/2 C Brown Sugar
1/2 T cinnamon
2 T Softened Butter
- Frosting
2 oz Cream Cheese
1/8 C Room Temperature Butter
1/4 lb Powdered Sugar
1/4 tsp Vanilla
Adapted from Paula Deen
Directions
- In a large bowl, crumble yeast into flour until well incorporated. Mix in sugar and salt.
- Add egg, milk, melted butter, and half the water to dry ingredients. Add in remaining water as needed until dough is moist and a bit sticky.
- Turn dough onto work surface and knead until smooth and elastic. The dough will stick to your hands and work surface while kneading, but will come together without addition of extra flour. Addition of too much flour can cause the dough to become tough when baked.
- Allow dough to rest in a covered bowl for about 1 hour or until doubled in size.
- Press fist into the center of the risen dough to release air then turn dough out onto floured surface. Roll the dough into a rectangle.
- Spread room temperature butter on the entire surface of the rolled out dough. Then sprinkle brown sugar and cinnamon over the butter. The sugar should start to dissolve a bit into the butter.
- Roll the dough from the long ends of the rectangle, using a spatula or bread scraper to help it along if it sticks. Set the rolled dough on its seam.
- Cut the dough into approximately 1 inch/2.5 cm thick pieces and place in a 14 x 10 buttered pan.
- Place pan in a draft-free place and allow to rise for 30 – 45 minutes. Bake at 375º F/ 190º C for 25 minutes, until golden brown. Allow to cool completely before frosting.
Notes
- Recipe obtained while working at a bakery that is no longer in business.