These are a little time consuming because of letting the dough rise but they are so worth it. The great thing is you can put all the work in the night before, set them in the fridge and bake them in the morning. Fresh, warm and gooey cinnamon rolls.
I was in the mood for baking and was cooking up some other recipes as well. I threw this into the mix when hubby put in his request. Since it needs to rise for 1.5-2 hours the first time and another hour the second, that leaves plenty of time to cook other foods between. Multi-tasking without messing things up because they are over cooking. Perfect for me and my need to pay attention to detail when I bake.
How yummy do these cinnamon rolls look already just fresh out of the oven? It’s difficult to see but all around the edges is bubbling with butter and brown sugar. How can anything like that be wrong at all? lol
Since this recipe uses yeast it is more of a bread style roll. Not the fluffy cake like rolls. Being a huge bread fan, I prefer this style as it gives my taste buds a little break from all the sugary goodness.
This recipe calls for glazed as that’s what I like since I can’t have dairy. My daughter also prefers it because regular frosting just seems to make it a little too sweet for the two of us. But the rest of the boys loved the cream cheese frosting and the more on there the happier.
- 4½ - 5 cups flour
- 1 package (1/4 ounce or 2 teaspoons) active dry yeast
- 1 cup milk
- ⅓ cup unsalted butter
- ⅓ cup granulated white sugar
- ½ teaspoon salt
- 3 large eggs
- ¾ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, cold
- ½ cup raisins or currants (optional)
- 1 Tbsp milk
- ½ cup powdered sugar
- 1 - 2 tablespoons milk
- Add 2¼ cups flour and the yeast to your electric mixer bowl. Using your regular paddle attachment, mix.
- In a small saucepan, slowly heat the milk, butter, sugar, and salt just till warm and the butter is almost melted. Stir constantly, it doesn't take long to warm.
- Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition.
- Scrape sides and bottom of bowl of the bowl to get all the yeast/flour mixture combined.
- Turn to high and beat mixture for 3 minutes on high.
- Replace the paddle attachment with the dough hook and knead in as much of the remaining 2¼ to 2¾ cups flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. You can also do this by hand if necessary.
- Shape the dough into a ball and place in a greased bowl, turning once so grease surrounds it and it won't stick to bowl. I sprayed the bowl with non-stick cooking spray and it worked perfectly.
- Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1½ - 2 hours).
- Punch the dough to release the air and let rest for 10 minutes.
- Now make the filling:
- Stir together the brown sugar, flour, and cinnamon in small metal bowl.
- Cut in the cold butter with a pastry blender, or knife, until the mixture is crumbly and all the dry ingredients have combined with the butter.
- Roll dough into a 12 inch square.
- Sprinkle filling evenly over the rolled out dough and top with the optional raisins. Lightly brush one end of the dough with a little milk to seal the edges of the rolls. Starting at the opposite end of the milk, roll the dough to form a log. Do not roll too tightly.
- Slice into eight equal-sized pieces.
- Arrange rolls in a greased 13 x 9 x 2 inch glass baking pan. I used my pampered chef stone so cooking directions were a little different.
- Cover loosely with lightly greased plastic wrap. I laid the plastic wrap down on the counter and sprayed it with non-stick cooking spray. Then gently set it over rolls. Make sure you leave room for rolls to rise.
- Let rise at room temperature for an hour or doubled in size.
- Set them in fridge so you can bake them in the morning at this point.
- Remove rolls from refrigerator.
- Take off the plastic wrap and let stand at room temperature for about 30 minutes. Lightly brush rolls with milk.
- Bake at 375 degrees F for 25 to 30 minutes or till light brown and toothpick inserted into one of the buns, comes out clean.
- If you lightly tap on the top of the buns they should sound hollow.
- If the tops are getting too brown, cover loosely with foil the last 5 to 10 minutes. Remove rolls from oven. Brush again with half-and-half or light cream.
- Let cool 5 minutes in pan. Then transfer to a serving platter.
- Drizzle with the Powdered Sugar Glaze.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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