Cinnamon Roll Recipe
Cinnamon Roll Recipe
Cinnamon Rolls to Worship
Everyone has a cinnamon roll recipe they love. This one is mine, and I think you'll find it's fabulous. A cinnamon roll should be sweet, but not so sweet that it overshadows the cinnamon. A cinnamon roll should also be just a little salty, to counter the sweet. Most of all, a cinnamon roll should be a dreamy, delicious experience. And this is it.
This cinnamon roll recipe represents several years of floury counters, burnt sugar, and sacks of cinnamon. It is the culmination of frustrated Christmas mornings and Saturday afternoons and Wednesday evening pick-me-ups. If I contribute nothing else to the world but this cinnamon roll recipe, I will have left a worthwhile legacy! So without further ado, benefit from my labor and make cinnamon rolls this very moment - or you may regret it for a lifetime.
Cinnamon Roll Recipe
Ingredients: Cinnamon Rolls
- 4 tsp Active Dry Yeast (or 2 packets)
- 1/4 cup + 3 TBS Warm Water
- 2 cups Whole Milk, scalded
- 1/2 cup Coconut Oil
- 1/2 tsp Vanilla Extract
- 1/2 cup White or Vanilla Sugar
- 1 1/4 tsp Salt
- 7 cups All-Purpose Flour - sifted
- 2 large eggs
- 1/2 cup White Sugar
- 1/4 cup Unsalted Butter - melted
- 3 tsp Cinnamon
- 1/4 cup walnuts (optional)
- 1/4 cup raisins (optional)
- Scald the milk. To scald milk, simply heat it up until it's just about to boil. You want to stir and watch it carefully so that it doesn't burn or boil over. Pour the milk into a large bowl. Add the coconut oil and vanilla extract to the milk. Coconut oil becomes fluid when warmed, so this step saves time.
- Once the milk has cooled, sift about one-third of the flour into the bowl and mix well. No need to be precise about the amount of flour here. Just eyeball it! Add the water, eggs, and yeast. Mix. Continue sifting in the flour, about a cup at a time, until the dough pulls away from the side of the bowl. The goal is a soft dough, but not a sopping-wet, unmanageable dough. The exact amount of flour required to achieve this textures varies from day to day (ah, the joys of yeast), but seven cups is a good guideline if you're completely clueless about deciphering dough.
- Roll the dough into a rectangle 1/2-inch thick on a lightly floured cutting board or counter, or any flat surface you have available. Avoid over-flouring the dough, as this will make the cinnamon rolls tough, but use enough to keep it from sticking to the surface or the rolling pin.
- Now we're going to use our Cinnamon-Sugar Filling ingredients. Melt the butter. If it's very warm, let it cool to about body temperature. Pour the melted butter over the rolled out dough. Sprinkle the sugar, cinnamon, and raisins (if using) over the melted butter. Roll the rectangle of dough from the longest side. You want a long roll, not a short and fat one. Cut the roll every 1 1/2-inch or as depending, depending on the number of servings you require or the size of your pan. Put the pieces in your pan, swirl-side up.
- You have two choices here. If you want the rolls that day, cover the pan with a towel and set them aside for about 45 minutes to one hour, or until dough has risen sufficiently. If you don't need the rolls for a day or two, cover the pan with plastic wrap and refrigerate. On baking day, remove the rolls from the refrigerator and let them rise for at least one hour.
- Heat oven to 375ºF. Bake rolls for 20 - 25 minutes, or until golden, gooey, and relatively firm. Ice the rolls immediately after removing from oven and top with walnuts, if using.
Cinnamon Roll Icing
- 3/4 cup Powdered Sugar
- 1/4 tsp Nutmeg
- 1/4 tsp Vanilla Extract
- 1 tsp Lemon Juice
- Warm Water
Mix together the powdered sugar, nutmeg, vanilla extract, and lemon juice in a small mixing bowl. Add warm water 2 TBS at a time until icing reaches desired consistency.
- Read Here for Alternative Icing or Frosting Recipes
Learning how to make frosting, and finding the right recipe, is challenging. This article contains simple, tried and true recipes for the most popular frosting flavors. They've passed muster in my own kitchen and they'll pass muster in yours.
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