Cinnamon Rolls

Indulge in the most incredible cinnamon rolls that are big, fluffy, soft, and incredibly tasty – you won’t look for any other recipe once you’ve tried this one! This recipe offers the convenience of making the cinnamon rolls overnight, ahead of time, or even freezing them. Trust us, this is the ultimate cinnamon roll recipe you’ve been looking for!

Ingredients in cinnamon rolls

 

– Milk: 2% or whole milk is recommended, but almond milk can also work.

– Granulated sugar: used to sweeten the cinnamon rolls and activate the yeast.

– Quick rise yeast: instant yeast is preferred to help the cinnamon rolls rise faster. Active dry yeast can also be used but may take longer to rise.

– Butter: salted or unsalted, you will need butter for the dough, filling, and icing.

– Egg + egg yolk: for the perfect texture and rich consistency in the dough.

– Bread flour: to keep the cinnamon rolls soft and fluffy, bread flour is used for its higher protein level, which produces more gluten and a chewy texture.

– Brown sugar: dark brown sugar is preferred for a more robust molasses flavor, but light brown sugar can also be used.

– Cinnamon: the star of the show!

– Salt: essential for flavor and helps control the yeast in the recipe.

Can I make them dairy free?

If you’re looking to make these cinnamon rolls dairy-free, you’ll be happy to know that it’s totally possible! In fact, almond milk can be used in this recipe as a substitute for regular milk. Additionally, you can use vegan butter and cream cheese to make the recipe completely dairy-free. With these simple swaps, you can enjoy these amazing cinnamon rolls even if you have dietary restrictions.

Which yeast is best for cinnamon rolls + how to know when yeast is activated

When it comes to making cinnamon rolls, selecting the right type of yeast is crucial. You have two options: active dry yeast and instant yeast. Active dry yeast needs to be dissolved in liquid and proofed before being added to the dough. Once the yeast is activated, little bubbles will appear in the liquid. On the other hand, instant yeast, also known as quick rise yeast, can be added to the dough without any proofing required. However, it’s still a good idea to dissolve it in a little bit of milk and sugar to help get it started.

 

Tools you’ll need to make cinnamon rolls from scratch

 

1. Stand mixer with a dough hook to easily knead the dough, or you can knead by hand.

2. Wooden spoon for mixing the dough together.

3. Rolling pin to roll out the dough. You can use a floured wine bottle if you don’t have one.

4. Serrated knife to cut the cinnamon rolls out or use floss.

5. 9×9 inch or 9-inch circular baking pan to bake the cinnamon rolls properly.

 

Storing tips

Once you’ve baked your cinnamon rolls, you can store them for 1-2 days at room temperature, covered. After this period, transfer them to the refrigerator where they can last for up to 5 days. When you’re ready to enjoy them again, simply reheat them in the microwave to restore their soft, gooey texture.

 

How to make overnight cinnamon rolls

To prepare overnight cinnamon rolls, follow these steps: after rolling the dough and cutting it as directed, arrange the cinnamon rolls in a pan lined with parchment paper. Cover the pan well with plastic wrap and refrigerate overnight. Before baking, allow the cinnamon rolls to come to room temperature and rise for 45 minutes to an hour. Then bake as directed to achieve warm, freshly baked cinnamon rolls in the morning.

How to freeze cinnamon rolls:

 

1. To freeze before baking, freeze the dough after the first rise, once it’s been rolled up and cut with the filling in. Place the cinnamon rolls in a pan, cover well, and freeze. Thaw the dough in the fridge overnight, then let it rise for 30 minutes to an hour before baking. Bake as directed.

2. To freeze after baking, allow the cinnamon rolls to come to room temperature, then wrap the entire pan or individual rolls in an airtight container and freeze. Defrost the cinnamon rolls at room temperature and warm them in the oven at 350 degrees F for 10-15 minutes or individually in the microwave for 20-30 seconds (once defrosted). It’s best to freeze the rolls before icing and frost them when ready to eat. The icing can also be frozen.

Ingredients:

 

For the dough:

– ¾ cup warm milk (110 degrees F)

– 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)

– ¼ cup granulated sugar

– 1 egg plus 1 egg yolk, at room temperature

– ¼ cup melted butter (salted or unsalted)

– 3 cups bread flour, plus more for dusting

– ¾ teaspoon salt

For the filling:

– 2/3 cup dark brown sugar (light brown sugar can also be used)

– 1 ½ tablespoons ground cinnamon

– ¼ cup softened butter

For the cream cheese frosting:

– 4 oz softened cream cheese

– 3 tablespoons softened butter

– ¾ cup powdered sugar

– ½ teaspoon vanilla extract

Here’s a set of instructions and recipe notes for making cinnamon rolls:

1. Warm milk to around 110 degrees F, then add yeast, sugar, egg, egg yolk, and melted butter to the bowl of an electric mixer. Mix well, then stir in flour and salt until dough begins to form.

2. Use the dough hook on the mixer to knead the dough for 8 minutes on medium speed. If it’s too sticky, add 2 tablespoons more bread flour.

3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel, and let rise for 1 to 1 ½ hours, until doubled in size.

4. Roll out dough into a 14×9 inch rectangle on a well-floured surface. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

5. Mix together brown sugar and cinnamon, then sprinkle over the buttered dough and rub it in.

6. Roll dough up tightly, starting from the 9-inch side, and seal edges. Cut into 1 inch sections and place in a greased 9×9 inch baking pan or round 9 inch cake pan.

7. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

8. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes, until slightly golden brown on the edges.

9. Allow to cool for 5-10 minutes before frosting with a mixture of cream cheese, butter, powdered sugar, and vanilla extract.

10. To make overnight cinnamon rolls, cover the pan and refrigerate overnight after the first rise. Bring to room temperature for 30-45 minutes before baking as directed.

Recipe Notes:

– Kneading can also be done by hand on a well-floured surface.

– The ends of the dough may need to be trimmed before cutting into sections.

– Underbake slightly to keep the cinnamon rolls soft in the middle.

– Frosting can be applied immediately or served on the side.

– Overnight cinnamon rolls require a second rise before baking.

What are Cinnamon Rolls Made Of?

Cinnamon rolls are a popular pastry enjoyed by many around the world. These sweet rolls are made from a combination of several ingredients that come together to create a delicious and indulgent treat. The primary ingredients include:

1. Flour: The base of the dough, typically all-purpose flour, which provides structure and texture.

2. Yeast: Used as a leavening agent to make the dough rise, giving the cinnamon rolls their fluffy, airy texture.

3. Milk: Adds moisture and richness to the dough. Whole milk is often preferred for its higher fat content.

4. Sugar: Granulated sugar is mixed into the dough for sweetness, while brown sugar is often used in the filling for its rich, caramel-like flavor.

5. Butter: Provides flavor and richness. It’s used both in the dough and in the filling.

6. Eggs: Contribute to the dough’s structure and add richness.

7. Salt: Enhances the flavors of the other ingredients.

8. Cinnamon: The star of the show, cinnamon is mixed with brown sugar and butter to create the filling that gives cinnamon rolls their distinctive flavor.

9. Cream Cheese: Often used in the frosting to add a tangy contrast to the sweet rolls.

10. Powdered Sugar: Used to make the frosting, providing sweetness and a smooth texture.

11. Vanilla Extract: Adds a pleasant aroma and enhances the overall flavor of the frosting.

The process of making cinnamon rolls involves mixing and kneading the dough, allowing it to rise, rolling it out, spreading the cinnamon-sugar filling, rolling the dough into a log, cutting it into individual rolls, and baking until golden brown. The final touch is often a generous drizzle of cream cheese frosting.

What is the Difference Between a Cinnamon Bun and a Cinnamon Roll?

The terms “cinnamon bun” and “cinnamon roll” are often used interchangeably, but there can be slight differences between the two, depending on the region and recipe. Here are some distinctions:

1. Shape and Preparation:
   • Cinnamon Roll: Typically rolled into a spiral shape, where the dough is rolled out flat, covered with cinnamon-sugar filling, and then rolled up tightly before being sliced into individual rolls.
   • Cinnamon Bun: Can also be spiral-shaped but might sometimes be prepared differently, such as being twisted or knotted. The term “bun” can sometimes imply a more varied preparation.
2. Toppings and Frosting:
   • Cinnamon Roll: Usually topped with a generous layer of frosting or glaze. Cream cheese frosting is particularly popular.
   • Cinnamon Bun: Might be glazed, but not always as heavily as cinnamon rolls. Some versions might be topped with nuts or a sticky syrup.
3. Regional Variations:
   • In some regions, “cinnamon buns” might refer to sticky buns, which are often baked with a sticky syrup or caramel and sometimes include nuts like pecans. “Cinnamon rolls” might refer to the frosted version that is more common in places like the United States.

Ultimately, the differences are subtle and can vary based on local customs and individual recipes.

What is the Secret Ingredient in Cinnabon?

Cinnabon is famous for its irresistible cinnamon rolls, and one of the key secrets to their unique flavor is their use of a specific type of cinnamon known as Makara cinnamon. Here’s a closer look at this secret ingredient:

1. Makara Cinnamon:
   • Origin: Makara cinnamon is a type of Korintje cinnamon sourced from the mountains of Indonesia. It is known for its intense and rich flavor.
   • Flavor Profile: Compared to other types of cinnamon, Makara cinnamon has a more robust, sweet, and slightly spicy flavor. This makes it stand out in baked goods, providing a distinct and memorable taste.
   • Usage: Cinnabon uses Makara cinnamon in the filling of their rolls, ensuring that every bite is packed with its unique flavor.
2. Other Secret Techniques:
   • Dough: Cinnabon’s dough is exceptionally soft and tender, contributing to the overall experience. They use high-quality ingredients and precise methods to achieve the perfect texture.
   • Frosting: The cream cheese frosting used by Cinnabon is also a key component. It’s rich, creamy, and has the right balance of sweetness and tanginess, complementing the cinnamon roll perfectly.

By using Makara cinnamon and focusing on high-quality ingredients and techniques, Cinnabon has created a product that is both distinct and highly appealing.

Why is it Called Cinnamon Roll?

The term “cinnamon roll” comes from the characteristic rolled shape of this pastry, combined with its primary flavoring ingredient—cinnamon. Here’s a detailed explanation:

1. Historical Context:
   • Origin: The exact origins of the cinnamon roll are somewhat unclear, but they are believed to have originated in Northern Europe, particularly in Sweden, where they are known as “kanelbulle.” The tradition of using spices like cinnamon in baking dates back centuries, when spices were valuable trade commodities.
   • Spread and Popularity: As trade routes expanded and baking techniques evolved, the concept of the cinnamon roll spread to other parts of Europe and eventually to North America. In the United States, cinnamon rolls became particularly popular in the mid-20th century.
2. Naming and Shape:
   • Roll Shape: The term “roll” refers to the way the dough is prepared. The dough is rolled out flat, spread with a cinnamon-sugar mixture, and then rolled up into a log shape. This log is then cut into individual pieces, which, when baked, create a spiral or rolled appearance.
   • Cinnamon: The use of cinnamon as the primary spice gives the pastry its name. Cinnamon is known for its warm, sweet, and slightly spicy flavor, making it a favorite in many sweet baked goods.
3. Cultural Significance:
   • In Sweden: Cinnamon rolls, or kanelbullar, are a traditional treat and even have their own annual celebration on October 4th, known as Kanelbullens Dag (Cinnamon Roll Day).
   • In the United States: Cinnamon rolls are a staple in many bakeries and homes. They are often enjoyed as a breakfast treat or dessert, sometimes accompanied by coffee or tea.

 

FAQ

1. What are the basic ingredients of cinnamon rolls?

• The basic ingredients of cinnamon rolls include flour, yeast, milk, sugar, butter, eggs, salt, cinnamon, cream cheese, powdered sugar, and vanilla extract. These ingredients are combined and processed to create the dough, filling, and frosting of the rolls.

2. How do cinnamon rolls differ from cinnamon buns?

• While the terms are often used interchangeably, cinnamon rolls typically have a spiral shape with a heavy frosting or glaze. Cinnamon buns might also have a spiral shape but can sometimes be twisted or knotted. Buns may also be topped with nuts or a sticky syrup, particularly in the case of sticky buns.

3. What makes Cinnabon’s cinnamon rolls unique?

• Cinnabon uses a special type of cinnamon called Makara cinnamon, sourced from Indonesia. This cinnamon has a rich and robust flavor that sets their rolls apart. Additionally, their dough is exceptionally soft and tender, and the cream cheese frosting provides a perfect balance of sweetness and tanginess.

4. Why are they called cinnamon rolls?

• The name “cinnamon roll” comes from the characteristic rolled shape of the pastry combined with its primary flavoring ingredient, cinnamon. The dough is rolled out flat, spread with a cinnamon-sugar mixture, then rolled up into a log and cut into individual pieces, creating a spiral shape.

5. Where did cinnamon rolls originate?

• Cinnamon rolls are believed to have originated in Northern Europe, particularly in Sweden, where they are known as “kanelbulle.” The tradition of using spices like cinnamon in baking dates back centuries.

Conclusion

Cinnamon rolls are a beloved pastry made from a combination of flour, yeast, milk, sugar, butter, eggs, salt, and cinnamon, often topped with cream cheese frosting. They differ slightly from cinnamon buns, which can be twisted or topped with nuts and syrup. Cinnabon’s unique flavor comes from their use of Makara cinnamon. The name “cinnamon roll” aptly describes the pastry’s rolled shape and cinnamon flavor, a tradition that has its roots in Northern Europe. Whether enjoyed as a breakfast treat or a dessert, cinnamon rolls continue to delight people worldwide with their warm, sweet, and comforting flavors.

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