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Homemade Cinnamon Rolls Recipe
I helped my brother move not that long ago, and his mother-in-law brought us breakfast in the morning: Sprite and cinnamon rolls. The cinnamon rolls were not store bought, but they were homemade and they were a bit different from the normal store bought ones. They weren’t all sticky and gooey and super sweet (or the size of your head), but they were very good, and, I might even say, tastier than any cinnamon roll that I had ever purchased (probably because I have a “weakness” for homemade treats instead of store bought ones).
There is a simplicity to homemade food; they are not packed when scientific experimental additives like Monoglyceride or Potassium Nitrate or whatever less that you find in some manufactured food products. Sure, some foods like donuts or cupcakes are easier to just buy already made then it is to make them at home. but there are some foods that are just better when they are homemade.
When it comes to cinnamon rolls, making them at home, is truly a labor of love. They take pretty much all day to whip up a batch (a dozen) and there is a lot of waiting time.
But, all that said and done, homemade cinnamon rolls are far better and, if one can actually say, healthier than most of the cakes you buy at the store or a coffee house.
This recipe is basic, but you can add more spices, nuts or dried fruit if you like.
2 whole eggs
1 egg yolk
3 and 1/2 to 4 cups of all-purpose flour
¼ oz. (1 package) Dry Active Yeast
½ cup of warm water
½ cup of warm milk
½ teaspoon salt
1 tablespoon of cinnamon sugar (equal parts ground cinnamon and white sugar)
1 tablespoon of melted unsalted butter
1 tablespoon of ground cinnamon
1 Teaspoon of ground ginger
1 cup of packec brown sugar
¼ teaspoon of salt
1 tablespoon unsalted butter, melted
Frosting / Icing:
8 oz. (1 cup) of Cream cheese
¼ cup (½ stick) of unsalted Butter
1 ounce (2 tablespoons) of Milk
8 oz. (1 cup) of powdered sugar
1 teaspoon of pure vanilla extract
1. Microwave for 1 minute, or heat until warm on the stove top, half of a cup of water.
2. Mix yeast with that warm milk, set aside. (see the video).
3. For the next part you can use a paddle or an egg beater and bowl, but a standing mixer is easies
4. Mix in the standing mixing bowl together the following ingredients: the two eggs, the one egg yolk, the milk, the salt, the cinnamon sugar, and the melted butter.
5. When fully mixed together you can add the yeast and water mixture.
6. Slowly add 1 and 1/2 cups of the all-purpose flour.
7. When fully incorporated, switch to a bread hook attachment and add the next 1 and 1/2 cups of flour(do not add too much dough or it will became thick like a bagel when cooked).
8. Knead until dough is mixed and pulling away from the sides of the bowl. check that it is sticky but not dense; it should seem a bit "fluffy".
9. Remove the dough, knead by hand for 5 minutes and then place it in a pre-sprayed (with butter flavored cooking spray) large bowl, and cover with plastic wrap and let stand for 2 to 2 ½ hours.
10. Roll out the dough until it is ½ inch thick and about 12 to 16 inches long. (You may use flour and a rolling pin, but I use plastic wrap because it is less messy and it doesn’t add more flour to the dough.)
11. Make the filling with the melted butter, brown sugar, cinnamon and the ginger.
12. Spread the filling all over the rolled out dough.
13. Roll up the dough (see pic) pinching the ends.
14. Cut the roll into 1 inch thick slices (you should get about 12 slices, this one is a baker’s dozen: 13 slices)
15. Place each slice in a large baking pan that you have sprayed with the butter flavored spray.
16. Let the cut dough slices rest for 30 to 45 minutes, so they can “expand”.
17. Pre-heat the oven to 350 degrees F.
18. Bake for 30 minutes or until golden brown. remove and let cool while you make frosting.
19. using a standing mixer whip up the frosting using the cream cheese, powdered sugar, milk, and vanilla.
20. Spread the cream cheese frosting on each of the still hot cinnamon rolls.
21. Serve the cannamon rolls warm.