Cinnamon Rolls have long been “my thing.” I make them quite frequently and they are usually a hit.
Since I’ve developed a weird love for yeast and natural yeast starters, I’ve kind of gone overboard in perfecting the recipe. A lot of my family yells, “Don’t fix what isn’t broken!” And I agree with them in most cases, but in the case of Cinnamon Roll dough … that can ALWAYS be fixed and made better.
Today we won’t be focusing on the dough – because honestly these are flipping delicious made the way I used to make them … With frozen bread dough. If you don’t have an aversion to yeast, have a yeast starter on hand (you should), then I’ll provide the recipe for my dough below.
Here’s the big thing a lot of people fail to do when making cinnamon rolls – they don’t let them rise long enough, they don’t proof them, they don’t crowd the pan, and they don’t drench them in as much glaze as they should. In my humble opinion … of course. 🙂
Here’s how you go about making some perfect cinnamon rolls … or ‘Cinnamon Rolls – Awesome Style.’
1) Roll your dough out into a big rectangle, trying to make sure that the dough isn’t too thick or too thin. (For frozen bread dough I use 3 loaves, thawed and allowed to rise prior to rolling.)
2) Melt your butter – don’t apply softened butter. This prevents your sugar AND your cinnamon from adhering correctly. By melting the butter you’re also helping to make this cinnamony-sugary sauce. Who can argue with that?
3) Choose a smaller pan than you think you need – but make sure it has sides. Usually I can fit 10-12 large cinnamon rolls in a 13×9 pan. (I think that’s the correct size?)
4) Cut your cinnamon rolls at least 2″ thick. Give them a little smoosh when you put them in the BUTTERED pan. (Don’t spray that pan with Pam. I will haunt you in your dreams if you do.)
5) Immediately after you take them from the oven, drench them in the delicious glaze. Pull the cinnamon rolls away from the side of the pan and make sure it even gets down inside. Trust me on this. Please …
6) Don’t burn your mouth like I’ve seen my husband, all of my brothers, and Danielle do by inhaling them the moment the glaze is on. We’re talking about sugar that has been baking at 350 for close to 30 minutes. And we’re tired of hearing you whine about burning your mouth when it was your fault.
Cinnamon Roll Recipe:
*makes 14-18 cinnamon rolls
Dough (either from recipe below or 3 frozen bread doughs, thawed)
1 1/2 cups sugar
1 1/2 sticks butter, melted
3 cups powdered sugar
1/4 cup milk
1/2 stick butter, melted
1 teaspoon vanilla
*Mix ingredients thoroughly and set aside
1) Preheat oven to 170. (Yes, 170.) If using frozen bread dough allow it to rise and double in size. Then roll dough out into large rectangle (doesn’t have to be perfect). Not too thin, and not too thick.
2) Pour melted butter all over and spread evenly – even out to the sides. Sprinkle sugar over butter – can add 1/2 cup extra if you feel it needs a little more. Coat with sprinkles of cinnamon. (This is your choice on how much you put on. If you’re going for that ‘Cinnabon’ type of cinnamon roll you’ll need a good coating.)
3) Roll into a large log and stretch it a little to make it more even. Slice into 1 1/2 or 2″ slices.
4) Place in buttered baking dish, making sure to nestle them in next to one another closely.
5) Stick pan(s) in oven and allow to “proof.” Check on them every 10 minutes or so and once the rolls have doubled in size increase your temperature to 350 and bake the rolls until they are golden brown. About 20-25 minutes. To ensure they’re not underbaked press the center of the roll, if it doesn’t come back up (all be it, slowly) then your rolls need a little bit longer.
6) Immediately after pulling them out of the oven drench them in your glaze. Allow to cool slightly and then enjoy with some coffee. 🙂
Ultimate Cinnamon Roll Dough:
1 cup yeast starter (I purchased mine here) *Note: If you purchase a starter these can last years and years and years if you take care of them and feed them regularly. I highly encourage anyone to purchase this if you are like me and bake quite frequently.
1/2 cup granulated sugar
1/2 cups vegetable or canola oil
1 tablespoon salt (Seems like a lot, but you have to flavor the dough. I recommend Kosher salt.)
2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6-8 cups all-purpose flour
1) Combine starter, sugar, oil, salt, water, and yeast. Allow to sit for a few minutes – about 5 total.
2) Add 6 cups flour to the mixture. Allow mixer to incorporate ingredients. If the dough is too loose (resembles batter and not holding together as a dough should) add more flour and mix more. When I use my starter, because it is a little more runny, I require close to 8 cups.
3) After dough is well blended and pulling away from sides, grease bowl and top of dough, cover with plastic wrap and allow dough to double in size.
4) Proceed with Cinnamon Roll recipe …
I hope you love them!